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

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This is the best, and easiest ever!! I agree with a couple of other reviews-all you need to do is make sure you follow the directions closely. Especially when it comes to baking, everything from the rack position in the oven, to following the addition of ingedients is an important variable. Thank-you so much for this recipie. I can't say enough to convey just how good this one is!!!

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I made this cheesecake without the toppings, and it was excellent. Probably the best cheesecake I've ever had. I read the reviews before making it, and decided to do the first part at 450 degrees. Then the rest at about 250, then turned it down to 225. And it came out PERFECT. the edges had just a hint of brown, the middle was very creamy, it was excellent. I also only used about 3/4 of the zest, not a big lemon fan. You can just barely taste it. I would definitely recommend this recipe to someone else.

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This is the best cheesecake I have ever made! I made it as a side dessert for family and they said it was OUTRAGEOUS! Emeril is my favorite, never lets me down. So easy too. Thanks for making me look great again Emeril!!

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I don't understand cooking at such a high temperature for the first 12 minutes either. Mine burned on the top right away with the cheesecake on the middle rack, and my oven works perfectly. The inside was ok, but nothing spectacular, it just didn't have that really good new york cheesecake flavor or texture to me. You can taste the zests more than anything else. The consistency was more like a jello cheesecake, and I did let it sit overnight. Maybe I beat it too long?

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When I baked the crust at 375 for 12 minutes it burnt. The second crust I didn't even bake before placing the batter and at 500 degrees for 10 minutes it burnt again along with the top of the cheesecake. The strawberry sauce was VERY runny. A mess!

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This recipe is absolutely delicious! It was also my first time making a New York-style cheesecake and it came out perfect! No cracks and very smooth texture. My husband loved it! Kudos Emeril!!!!

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I am a seasoned cook and love trying alternate recipes. This one was a winner and I will most certainly try it again. Great flavor, dense, but not too heavy and I didn't even try the sauce...You must try it...

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This recipe was easy to follow and made me look like I had been baking cheesecake all my life. My boyfriend, who LOVES Junior's Cheesecake, said he can now give it up for mine. I did try the strawberry and pineapple toppings of the three listed. I think the strawberry was much better, but both could be a bit thicker.

I did adjust a few things: 1. double the crust ingredients to have enough crust to go on the bottom and sides; 2. for my oven I extended the low temp baking time an additional 25 minutes; 3. let the cheesecake cool completely in the oven by turning it off and cracking the oven door oven a few inches. I had no cracks by doing this.

Thank you Emeril. GREAT CHEESECAKE!!!

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Looking through all the recipes I decided to make this one. I read all the reviews and decided to go with Emerils original recipe. I was a little concerned as others were about all the zest put in the cake. No need to worry. It was the best cheesecake I ever had. I had compliments left and right. I believe the zest helped to cut some of the richness that cheesecake typically has. It was wonderful. I made the strawberry sauce and used grand marnier; because it was what I had. That turned out very tastey as well, I believe because it has orange flavor. This recipe is one I will make forever; EXCELLENT *****

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I tried out this recipe and even when I messed it up, it still came out delicious. I forgot to add the lemon and orange zest and I buttered the sides of the pan before putting in the graham crackers to cook for the first time. The taste of the zests would have been a definite plus. Since I burned the butter on the sides only the outer edges had a burned flavor. But I love this recipe.