New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

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So far I've made this cheesecake 3 times. Each time I've left out the zests as they're not my thing and added a bit of cinnamon to the crust for extra flavor. Thefirst time I made this was in preperation for a wedding rehersal, and I wanted to add somethig special to the cake so I created a strawberry purree of sorts and swirled that through the cake. Beyond leaving out the zests I followed the recipe exactly. The purree (which was taken from another recipe was discusting and horrible, however the cheesecake tasted wonderfull. The downside was because I baked it at 500 at first my top browned very dark as as others stated. Also I made the stawberry glaze which I thought tasted good, but my fiance said it tasted fake and like it came from IHOP. The second time I made this was for the rehersal dinner itself. As suggested by a previous user I cooked the entire cake at 250 for about and hour and half. It turned out wonderfull!!! I didn't make the glaze this time at I thought others might like it so I just mixed up a simple mixture of cut up strawberries and sugar and water and let the strawberries make their own juice. Everyone loved it and it was gone very fast! I just finished making the cake a third time doing just what I did the second time, my cake was a little jiggly when I took it out, but I thought it would set up as it cooled, so far that hasn't happened but it's about to go in the fridge so hopefully it will firm up for Easter. All and all I would highly suggest this cake as the taste is amazing, just make sure you cook it at a higher temperature than reccomended.

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I'm making 2 cheesecakes to take to an Easter dinner. I made this one last night and followed the recipe to a T, Even at 10 minutes at 500 the top is way too brown...I cut off the top and will put sauce on it before serving....the taste is authentic NY style cheesecake but the oven temps are too high.......same complaint as other posters. I wll make another one today and put it in at 400 for 12 minutes and an hr. at 200 and see what happens.

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I am a professional chef and Culinary Institute of America graduate. I graduated in 1992 and have been cooking all my life. This recipe for a NY cheesecake by Chef Emeril is PERFECT. It's texture is silky and smooth, the crust is solid, and the taste is absolutely the best for a NY cheesecake. I Love this recipe! If your cake hasn't set in 1 hour according to the recipe-just crank up your oven to 250. It will finish cooking and won't brown the top. As a matter of fact, I just baked at 250 instead of 200 and in 1 hour-perfect! You will love this cheesecake recipe-It is the best! Please try this recipe-you never need another.

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Made this for my mom's birthday - my first cheesecake...I followed the recipe almost to the letter - except: following advice of other reviewers doubled the crust recipe so it went halfway up the sides...also, cooked for much longer than recommended - until almost no jiggle in the middle, to avoid undercooked center. I think it was almost 2 hrs at 200, then left it in the oven (after turning it off for almost an hour. Cooled to room temp, then refrigerated overnight. Turned out perfectly! Made the pineapple sauce, too - thickened it at the end with a little cornstarch (maybe 1/2 tsp mixed w/a little cold water? Was delicious! Will definitely make again!

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I made this for Christmas Eve and everyone LOVED it. Definitely a keeper!!!

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This is the second year I have made this cheesecake and it is the bomb! the zests add so much flavor and the consistancy is smooth and creamy. I have read many of the reviews about the cooking time on this cheesecake and think I agree with a slighly longer cooking time. The first time I made this recipe I cooked it exactly as specified and it was perfect but this year although it looked perfect, the next day when I served the cheesecake I found it was not completely set in the center. Still very edible. I thought it was just my oven though because it seemed like everything I made this year took longer to cook than what the recipes called for. If you are intimidated by the idea of making a homemade baked cheesecake, don't be. This one is way worth the effort, and it is not that much effort! Emeril- you rock!

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I really wanted some good cheesecake, but I had never made one before. So I searched and read around and came upon Emeril's recipe. It was pretty good except the bake time was not long enough. I even left in the oven for an extra 3o minutes and that was not enough. I took it out the fridge the next night and when I cut it, the middle was not completely set. I still served it to the guests that night and they said it was really good. I liked it too. It had that taste of a good cheesecake I was looking for. I also did not include the lemon and orange zest. That sounded kind of weird to me. I prepared the strawberry sauce to go along with the cake. That turned out well except mine took much longer than ten minutes. I think I would make this again, except next time I'll bake it differently.

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This was absolutely perfect, the best cheesecake I have ever made- bar none. It is the only recipe I will ever use again. I used tylers ultimate cheesecake recipe, and it was just okay to me. But this is definetly way better, I would highly recommend making this one, instead of Tyler's (nothing against Tyler I love him, and alot of his recipes. I have cooked both, and this one is by far the best. I didn't have any oranges for the zest, only lemon, it still turned out perfect. I am a cheesecake fanantic, and know good cheesecake. I had absolutely no trouble when cooking this. I did take other comments into consideration when cooking this. I cooked mine in the dead center of my gas oven at 450 for ten min, and then on 260 for forty more mins. That is the lowest setting on my gas stove, and it had a perfect cheesecake consistency. I guess everyone has a different stove, so just keep an eye on it. Again, just awesome and highly recommended!!

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This cheesecake was very I sever it to my family and friends and they love it!

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I followed the recipe exactly. The taste was excellent but the cheesecake did not set up well in the center. In reading other reviews, it sounds like they lengthened the cooking time. The top of mine was quite done and it appeared solid until we cut it. I would strongly recommend cooking longer.