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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (191)

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Average Rating:

Total Reviews: 191

Showing 171-180 of 191

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  • on April 20, 2005

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    This is the best cheescake I have ever eaten! It is flavourful and very rich, but light as a feather. The only problem I had with the recipe was that it made too much filling for a 9 inch springform pan - I could have used a 9.5 or 10 inch pan easily and still had a deep and delicious cheesecake.

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  • on March 09, 2005

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    I prepared this recipe and baked it as instructed at 500 degrees for 12 minutes....however, before the 12 minutes were up and my bake timer went off (there was still 4 minutes left to go! the cake was black and completely burned on the top including the crust. I understand that bake times can vary, but I use my oven to bake alot and usually dont have any problems. my instincts told me that 500 degrees just did'nt seem right, so unfortunately I could not salvage the cakes ( I made 2 the remainder of the bake time according to the recipe is 200 degrees for one hour I cant comment on that since it would have been pointless to continue baking a burned cake. What a disappointment! the filling tasted so great!

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  • on February 09, 2005

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    This is by far the best New York style cheesecake I've ever made. The texture was silky and the flavor was absolutely delicious. Perfect with the strawberry topping. I do professional catering and this is usually the first thing to go on a dessert buffet.

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  • on January 18, 2005

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    I also had trouble with the cake getting too brown on top but part of the problem might be my oven. I also used a water bath and the 200 degree heat didn't seem to be hot enough with the bath. I loved the flavor of this cake and it wasn't too lemony for the non-lemon lovers. I would definately try it again with a different baking method.

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  • on January 15, 2005

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    I made this for thanksgiving. It was completely gone even before another dessert was cut into. Everyone raved about it's taste and creamy-ness. I have tossed out my stand-by recipe. This will be the only recipe I will use from now on. Excellent!!

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  • on December 21, 2004

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    This cheesecake is one of the best my family and I have ever tried. I covered mine with Chocolate Mousse instead of a fruit topping. It was out of this world.

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  • on December 20, 2004

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    This recipe resulted in a creamy cheesecake that family said was my best yet!

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  • on December 17, 2004

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    This was a good cheescake. Perfectly golden brown, and no cracks. Great flavor too. I didn't make any of the sauces though. Instead I made a simple blackberry sauce. Just mixed some frozen blackberries, sugar and a little water in a food processor. Easy and really good.

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  • on November 30, 2004

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    thanks to Emerils cheesecake, my friends and family love it, so keep them coming

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  • on November 28, 2004

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    Best cheesecake ever

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