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

First time making this size of cheesecake. My oven is perfect temp wise. I followed the directions but when I looked through the oven window I see the top of cake is brown. Oh well it did overflow a little I guess I can just trim it off. Anyone else run into this predicament?

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 is an AWESOME RECIPE!!!!!!! I did add more cooking time and cooked at a lower temp. I did not add zest either. This is soooo good.

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 made several cheesecake recipes and this is by far the best! I haven't tried with the zest because we like just plain cheesecake.However, I probabaly will next time though so I will know the differnce. Its yummy! I love the texture. Most I have made have been on the dry side, but this one smooth and creamy. Thanks Emeril!!!

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 was so delicious. I had a few issues though and I think they may have been my fault because this was my first cheesecake using a springform pan. My first thing was there was too much batter and while I knew in my head not to put all of it in the pan...I did. So it rose too hgih and the edges cracked, but the middle stayed perfectly fine which tells me had I not filled it up... it would have been fine. The next thing was I didn't bake it long enough. THE TIME ON THE RECIPE NEEDDS TO BE LONGER!!!! WHile I read the reviews beforehand, I decided to bake at 500 for 12 min and at 200 for 1 1/2 hours. I thought this would be plenty. Well this morning when I took the cheesecake out of the fridge, the center was too soft. So that is also another error on my behalf. My last issue I'm not sure about. When I undid the sprinform part of the pan, my cheesecake had brown edges. I wanted to bake a cheesecake that looks like one you would want to buy and this didn't look like that. Maybe the edges cooked faster than the inside but I checked with my dad who was a baker for over 25 years and he said you need to put the cheesecake in a water bath to prevent that from happening. So.... I'm not sure if that was just my fault or if this is just one of those things missing in the recipe. I didn't see any other comments about this so maybe it was just me. However, despite these minor imperfections, this cheesecake was delicious and absolutley worth the time and the effort! I will definitley be making this again and 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

This is the best cheesecake I've ever eaten! I don't bother with a topping - too good as it is! The only changes I had to make were - needed cooking longer than recipe said. Also, while I LOVED the flavor of the fresh citrus zests, I found it made the texture grainy. The next time I made it, I used a tsp. each of real lemon and orange extracts. Great taste, and smooth, silky texture. LOVE LOVE LOVE this cheesecake!

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'm not much of a cook, but I am good at following directions, so I can most things, as long as the recipe is great...and this one is! For a potluck a few years ago, I decided to surprise my friends and make something I thought was going to be super complicated: cheesecake. I read all the great reviews, and chose this recipe by Emeril, which turned out to be a great decision. I followed the recipe exactly and it was a huge hit. It did crack a little, but the strawberry sauce covered it up, so it wasn't an issue. The zest balances out the richness of the cake, for a lighter, fresh flavor. The texture is just right, and having tried the cheesecakes at some great restaurants, let me tell you that this one is the best. i just made this recipe for the third time for another potluck, and this time, it didn't even crack. It's refrigerating as I type, and I can't wait to dig in. Happy baking!

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 am a pastry chef at a small restaurant in Nashville, TN and I use almost this EXACT recipe at work. It is wonderful, creamy and fantastic. Great texture, and great flavor. I double the ingredients for the crust, sometimes add ground almonds to it as well. For the cheesecake itself, if practically begs to be played with. Have fun with it, add stuff, experiment. Don't be afraid of cheesecakes, they are actually pretty forgiving as far as baking goes. : I bake this cheesecake in a ten inch springform, no waterbath, at 400 for 14 minutes and drop it down low to 200 for 2 hours. I then turn the oven off and let it sit in the cooling oven for 30 minutes, then transfer to wire rack to cool fully. If you GENTLY persuade the edges away from the pan (but do NOT undo springform while it's still warm, the top will almost certainly not crack. Then sling that sucker in the fridge overnight. PERFECT. Such a nice base for fancy sauces, fresh fruit, and ganache. Nutella, warmed with a little heavy cream is DELIGHTFUL on top!

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 recipe is great true meaning to NY cheesecake my whole family loved it

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 did the crust ingredients X 1.5, to make it a little thicker on the bottom & up the sides of the 9" springform pan.

I followed the rest of the ingredients exactly as per the recipe. It almost overflowed the pan! It was to w/in 1/4 inch of the top, and luckily it didn't overflow while baking.

I did it at 450 for 12 minutes, then 225 for awhile, then finally down to the 200 for the remainder of the hour. Don't open the door & peek! I think that might have been some people's problem. It set up perfectly, and is cooling on a rack even as I type this review. Just a little brown around the edges and golden across the rest of the top, with only a few small cracks. It'll be a special dessert for one of our family member's birthday tomorrow night.

My wife has some canned strawberry topping, but I'm going to make the blueberry topping myself. Can't wait to eat this cheesecake!

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

Best cheesecake I have ever made and it took lots of recipes for me to find this perfect one. I did take all recommendations into consideration like reducing the temp to 400 degrees and baking it at 200 for 2 1/2 hours. Great cheesecake and everyone loves it!