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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 51-60 of 191

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  • on December 23, 2010

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    Easy to follow recipe. The best cheesecake ever.

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  • on December 22, 2010

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    Too zesty but the texture is great. Next time I am doing without the lemon and orange zest. Maybe just a little lemon would be good.

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  • on November 26, 2010

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    Made two of them for Thanksgiving. I found the zest to be a tad much. No one complained but to my taste perhaps 1/2 to 1/4 the zest would be better. I also did water bath and added 30mins at 375 cooking time w/out cracks. Water bath, water bath...always with cheesecakes.

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  • on November 26, 2010

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    Perfect, thank you, it's the sour cream, Lindy's recipe uses 1/2 cup heavy cream instead. The sour cream adds a slight tang while the heavy cream adds nothing. Tried many recipes before settling on this one.
    Thank you Emeril
    p.s. I forgot to add, this is the only recipe that did not crack. Between the ban marie and the temp it worked.
    I baked at 400 for 12 minutes, then turned it down to 200 for 2 1/2 hours, took it's temperature (instaread it has to be 150 degrees. Left it in for another 1/2 hour it was perfect.

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  • on September 13, 2010

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    This is the best cheesecake recipe I have ever had!! It cracked during baking but the taste was out of this world!!

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  • on August 12, 2010

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    I made my husband this cheesecake for his birthday. I didn't add any of the zest . I also read alot of the reviews since it was my first time making this. I didnt add all of the batter in myt 9inch spring pan. If I had it would have been to much. I also cooked it a little longer. I have a small Europro convection oven. I also made a Blackberry topping instead of the other choices. I was so nervous about it turning out but it was simply amazing. Everyone loved it. Loads of people were telling me I had to make this for future get togethers. Dont be affraid to try this. It is an awesome receipe. Thanks to Emeril I had the hit of the day!

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  • on August 01, 2010

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    I made this cheesecake and it was really good. It was not overly sweet either. I put the cheesecake in the oven for a hour and a half and it came out perfect. We did not need all the cheesecake batter otherwise it would of over flowed so we had some left over. It was the best cheesecake ever. Overall easy and the best tasting cheesecake.

    P.S I also made the Strawberry sauce but without the liquor and it was delicouse!!

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  • on July 06, 2010

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    I made this cake for my brother's Eagle Court of Honor and everyone LOVED! it. In fact ti is the only Cheese Cake my youngest brother will eat.

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  • on June 12, 2010

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    So this is my first attempt at cheesecakes, and of all times, it's for a cheesecake critic, for her birthday. The actual recipe is so easy and quick, and the batter tastes awesome (before the eggs were added, that is. I was pretty proud of myself until I had the cake in the oven for the first initial 12 minutes, by the time the timer was going off, my kitchen was filled with the "burnt smell". UGH! I had such high hopes for this cake, I'm sure the cheesecake part will be fine, it's just the crust that will probablly be ruined. Oh well, live and learn! Thanks for all of the tips, I'll be sure to check 'em out first next time!

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  • on May 09, 2010

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    First time I've ever made a cheesecake, and it was wonderful! No cracks, no browning, perfect! Listened to everyone's suggestions... used a water bath, tin foil around the pan.... and when baking, I followed the recipe, except I never opened the oven, and increased the baking time to 1 1/2 hrs, then turned off the oven, did not open the door, and left the cheesecake in for another hour. Came out perfectly.

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