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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome Cheescake. Served it at a party and people said it was the best they had ever had. Comes out great and I highly reccomend a water bath!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I like it with either strawberries or blueberries sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first cheesecake I ever made, and I was so surprised that it worked. The only problem was that the top of the cake cracked a little, but since I covered it with the strawberry sauce, it didn't show. Everyone loved it and said that it wasn't too heavy like some cheesecakes tend to be. I'll be making it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If I could give zero stars I would have. I've never been so disappointed in a FoodNetwork recipe before. I am a trained baker, and was leary to put this into a 500 degree oven...and of course my instincts were correct. the middle was okay, and I could even get past the over cooked top if I had to, like remove it before topping it, but the bottom crust was black and burnt beyond repair. The cake was ruined and I was making it for a party I'm going to. I would not recommend this cake. I know there are work arounds to improve this recipe...like a placing it in a water bath while cooking, or lowering the intitial cookiung temperature to 400... but the recipe should work as it's written on here... If others are making this successfully without any alterations, I'd be interested in how they are pulling it off!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to make this cheesecake @ every family gathering ... they demand it ... I've made others but they always want me to bring this cheesecake. I have tried a lot of different ways to bake it ... water bath .. different oven temperatures but the top always cracks. I've made it at least 20 times. Last Thanksgiving I wrapped the cheesecake pan in aluminum foil (shiny side out and baked it following the directions and the result was a perfect cheesecake with NO CRACKS! I tried all the toppings & I don't care for them. For the topping I use a the filling from a blueberry whipped cream pie from a Meta Givens cookbook that I use to make as a child ... excellant!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the absolute BEST cheesecake I have ever made or eaten. Even my mother, who is big into baking said it was the best! It was sooo thick and rich and that is a real cheesecake! I did, however, leave out the orange and lemon zest. I didn't have either on hand and it still tasted amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cheesecake heavy,but very good. The tip of muffin 12 cup muffin tin with water(each tin 1/2 fulland placed on rack below cheesecake. No cracks on top at all! Does get very brown @ the 500 for 12 minutes, I will try mayber 400 and watch the browning. I left in off oven for 4 hours, no cracks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cheesecake is fantastic. It's tied with Ina's "Beatty's Chocolate Cake" for my absolute favorite dessert. Love the lemon zest. I usually omit the orange zest just because the lemon is enough for me. The texture is perfect. Still working out the baking technique. Mine usually cracks (perhaps because I'm trying to get around using a water bath..., but it tastes great anyway! I've served it with the strawberry sauce and the blueberry, and both are delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted to try this recipe because I was looking to make a dense, not fluffy or squishy texture cheesecake. Turned out great; all my guests loved it! Due to the volume of cream cheese (5 blocks, you will have a very full bowl when all ingred. are added. I made a chocolate cookie crust instead; very good. *Make sure cream cheese is at room temp..critical to smooth texture! I didn't do a water bath, but I did fill a 12 cup muffin tin with water(each tin 1/2 fulland placed on rack below cheesecake. No cracks on top at all! Will get pretty brown in 12 min. at 500..recipe says to cook 1 hour. I cooked 1 hour & left in oven w/door open for 45 min., still a little jiggly in center, but that is supposed to be OK. Next time I will cook 1 1/2 hours..was a little "creamy" in center. I didn't add orange zest, but did add lemon. Didn't want a fruity taste, but a little lemon zest is good. I made a raspberry sauce..good w/chocolate crust. Very heavy cheesecake..very yummy..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this cheesecake a couple weeks ago, I used as many organic items as I could find. OMG it was so good and rich. It lasted 3 days! My teenagers could only eat small slices of it. Will make for Thanksgiving!