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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 21-30 of 191

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  • on August 04, 2012

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    This is the 2nd time I have made this cheesecake, and each time has been wonderful. This first time I added much less orange and lemon zest thinking it was too much, but I was wrong. Using the whole lemon and orange zest made a big difference in flavor, and I would recommend following the instructions exactly. I also thought the 500F temp. seemed too high and as my cheesecake was baking it seemed to get too dark too fast, but it was perfect! I have made many cheesecakes over the years as I worked in a restaurant for over 15 years making 30 plus pies a day. This is one of my favorites!

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  • on May 24, 2012

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    One of the best cheesecake recipes. I add pecans to my crust for a little extra crunch. My family loves it! :-

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  • on May 05, 2012

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    I like many have tried several different recipes, this one is by far the very best that we have ever tasted. Living in NW Montana I did have to cook this recipe a bit longer that suggested but that was it. Super fantastic recipe. Tough to find a good NY Cheesecake. Now its so fun to make this one!!!!

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  • on April 14, 2012

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    This is hands down the best Cheesecake recipe - with or without the toppings - I have every tried - and I've tried many. Thank you!

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  • on April 11, 2012

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    Delicious! My family loved it!

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  • on April 09, 2012

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    Well--- I have made cheesecakes before but none of them turned out like this one. Not only is it a gorgeous cake, it tastes amazing! I did a few different things like lowering my over to 450 degrees instead of 500 degrees for the first 12 minutes. I was afraid it would be too brown at the higher temp. Also, I put a muffin pan with water in it on the oven rack right underneath the cheesecake in the oven and I am convinced that is what kept the cake from cracking. I also opened the oven door and left the cheesecake in the oven until it was cool enough to touch. Then I put it on a rack to cool completely. Also, if you make the strawberry sauce, you may want to add about a tablespoon and a half of cornstarch to thicken it. It looks better thicker.

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  • on March 17, 2012

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    i just made this homestyle new york cheesecake because you cant get real cheesecake down in alabama, see im from new york and had the very best at juniors in brooklyn. and i was trying to make one just like it. well almost, it came out delicious, thank you food network.

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  • on February 24, 2012

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    i love the cheesecake! super delicious after chilling out in the fridge. i made the blueberry topping, but i think there's too much cornstarch, made the whole blueberry topping tastes like cornstarch. i don't like that a lot. next time still will make the cake, but maybe with a different topping, or without topping at all.

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  • on February 16, 2012

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    First time i made a cheesecake and this one was awesome... love it! I definitely going to make this again!!! Thanks Emeril!!!

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  • on February 12, 2012

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    This was my very first time baking aaaaanything, however everything turned out absolutely tasty and delicious because I followed MOST directions. I read up alot on the recommendations from other experiences. I baked at 400 for 12 min, then 200 for 2 hrs. Temperatures may vary due to the different types of conventional ovens. It seems like many people used the same temps though. Although I only used 1/3 of lemon and orange zest, the outcome was amazing and oh so flavorable :9...I was very intimidated when I saw the list of ingredients plus the utensils i had to pay for cause I've never really cooked anything. It all cost about $40, which I think is highly reasonable for such a wonderful dessert. Next time since I have everything to make it, I'm sure I'd be spending maybe $15-$20. Definitely worth it!!! THANKS EMERIL :

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