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

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The cake was very very good, only the crackers did not do well.

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I made this recipe for a group of friends that shared Thanksgiving with us and this was by far the most raved about dessert.

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I have to admit that I am a complete novice at this baking/cooking thing, and the recipe said the difficulty was rated at "medium" (which did intimidate me a bit, but the results were quite good. If you follow Emeril's directions to the letter, you should have no problem (except, you really do need to melt the butter for the graham cracker crust . . . not doing so can cause a bit of a problem. Overall, for my first attempt at a cheesecake, it went reather well and I'm looking forward to making another one real soon! Thanks, Emeril!!!!

Regards;

Glen Pagnozzi
Monticello, New York

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The flavor of the cheesecake may have been pretty good but the recipe calls for an extremely hot oven for 12 minutes and then a lower follow up temp. I adjusted the temperature down by at least 25 degrees to compensate for my convection oven and shortened the length of cooking times but it was way too brown and way too dry. Also, the zest was a little much. I'd cut the zest by half at least.

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This recipe is so awesome...I took this recipe to a family get together at the beach and they loved it...there were about 15-20 people so I doubled the recipe and made 2 pies...it served everyone more the 2 pieces each...very awesome recipe...would recomend to any cheesecake lover. Very easy to make too.

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By far, the best cheesecake I have ever tasted....

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This recipe produces a dense cheesecake with a surprisingly light flavor for the amount of cream cheese in it. The citrus flavors blend perfectly and really compliment the fruit topping, or excellent without topping. I have made it about a dozen times and I always get great comments about it. I now double the recommended crust, but everything else stays the same.

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My 11 year old son discovered he liked cheesecake and decided he wanted to make one for himself. He made it and paired it with the strawberry sauce and it was delicious!! His first cheesecake and it was perfect. Thanks for such clear directions!
Veronica in Michigan

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The 500 degrees had me concerned, so I checked the color after ten minutes. It was fine, so I proceeded for another two minutes, and it was a mistake. Granted, oven temperatures vary. However, next time I will kick the temp down at 10 mins. The color was too dark, although the flavor wasn't affected. In addition, the crust got soggy. Next time I will increase the amount of butter in the crust. Overall flavor of inside cheesecake was good, and the blueberry sauce didn't do much for it. I ended up using the majority of the blueberry sauce in Paula Dean's blueberry dumpling recipe.

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I made this for a wedding shower, and it was simply awesome! Wonderful taste, texture, and color. So simple to make, and one I've added to our recipe book! Thanks!