Food Network
Home> Recipes>
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple Recipe

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

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 191

Showing 81-90 of 191

Sort by:

Newest

  • on December 12, 2009

    Flag

    For Thanksgiving with the family I made this cheesecake exactly as the recipe said. It came out perfectly, even travelled nearly 100 miles in the back seat of the car without mishap! No cracks!! This is the best recipe for cheesecake I've ever made! And I used to have Cheesecake Contest Parties back when!

    I didn't make the fruit toppings as written. Instead I ended up making blueberry topping from frozen blueberries, sugar, orange juice, orange peel and cornstarch. It was just fine.

    The entire extended family LOVED the cheesecake! This my 'go to' cheesecake recipe from now on! Tonight, I'm making it again for a gathering with friends tomorrow. This time I am going to use orange zest and almond extract to flavor it. I'm going to serve it with warm chocolate ganache sauce instead of fruit sauce. Thank you Emeril! You are THE BEST!!! Nancy R. Portland, OR

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 20, 2009

    Flag

    First Cheesecake, great quality. I'm sure the original recipe was intended for professional ovens, so the advice from the other viewers was greatly appreciated!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 19, 2009

    Flag

    I made this recipe verbatim except I doubled the crust and baked it at 400 for 12 minutes and then 200 for 2 hours. It turned out great. It didn't crack but it did rise up and then collapse a bit but I think that is from cooking it too long. I think it would have been good with 400 for 12 minutes and then 200 for an hour and a half. But still the cheescake turned out great. I made the strawberry topping too and loved it. Everyone liked it, it got eaten up. Very easy to make too for someone that barely has the right pans, no counter space and has no idea how to 'wing it'. (I had to buy the springform pan but can't wait to use it more

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2009

    Flag

    This was my very first cheesecake from scratch, and it came out perfectly. I took the advice of some of the other comments and deviated a bit from the recipe by doing the following:
    - Adding extra crust (I added 1 1/2 x what the recipe calls for and made sure to melt the butter
    - Baking cheesecake initially at 400 degrees for 9 minutes (This made the sides golden brown. Cooking it at the suggested 500 degrees for 12 minutes would've burnt it.
    - Baking the rest of cheesecake at 200 degrees for a reallyyy long time (Other comments suggested turning the temp up to 250 but I was worried it would crack my cake. I ended up baking it for about 2.5 hours at 200

    While it took a much longer time to bake than the recipe suggested, I was thrilled with the result. My cake did not crack, it was the perfect consistency, and the orange and lemon zest added a delicious citrus taste. I'll be making this many more times!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 08, 2009

    Flag

    I love to cook and bake. Have made many different recipes for cheesecake and this is by far the best I have ever made! I do agree that the temperature either needs to be turned up to 250 or let it cook longer, about an hour and a half. Also let mine sit in my oven for about 30 minutes after cooking time just to make sure the center was set. This is just a wonderful cheesecake...and very easy. Just make sure to either bake it in a water bath or put a pan filled with water, heated as the oven heats up, to keep the oven moist for it to bake in. This will help prevent cracking.


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 27, 2009

    Flag

    I like this recipe, however I followed some of the suggestions of previous reviewers and baked at 250 for 1 - 1 1/2 hours. I also added a little baileys and coffee the second go round with chocolate graham cracker and ground almond crust and it was delicious!!!!!!!!!!!!!!!!!! No sauce needed for that one:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2009

    Flag

    This recipe is to die for !
    Be forewarned - it takes a loooong time to cook but its well worth it!
    My cheesecake didn't crack and my previous recipe always cracked! This recipe is smooth and tastes great - just like NY style cheesecake! I'll never use another cheesecake recipe!
    I LOVE IT !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2009

    Flag

    This is the easier cheescake I have ever made. I used just a little lemon juice in place of the lemon zest. I varied the cook time. I started cooking for 10 minutes at 400. Turned the temperture down to 250 for 1 1/2 hours. Turned the oven off and allowed the cake to stay in oven for about 20 minutes. Cake turned out perfect, no cracks and simply delicious. Better than the cheesecake factory. This is the recipe to use if you want a simple delicious cheesecake. Will make it again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 23, 2009

    Flag

    Good recipe, I do not like flour in a cheescake, This is not needed and adds no positive flavor, Myth that its needed to firm up the cake; the eggs, cheese and baking will do that without the flour.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2009

    Flag

    First of all, if it has a crust, its not NY cheesecake. I know, I'm a purist. So I tried this recipe without the crust, or the zest because I am on an eternal quest for a perfect NY cheesecake recipe, as in one that provides a single mixture and cooking method that will give me a gooey middle and a from cake-like outer edge. This was closer than I have gotten, but it wouldn't detach from the side of the pan, and I did increase the cooking temp to 250. The only thing I can figure is Emeril did his in a convection oven, which I don't own, and now have to compensate for. It is very creamy, and decadent, but needs tweaking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 13 14 ... 20 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.