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Simply Delicious New York-Style Cheesecake with Strawberry Sauce Recipe

Simply Delicious New York-Style Cheesecake with Strawberry Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 11-20 of 63

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  • on June 27, 2011

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    This was my first cheescake I have ever made! It was simple, fun and excellent! Made it for my office co-worker's birthday and it was an absolute hit! Served with whipped cream, strawberry and raspberry sauces and fresh berries. Absolute hit!!!!!

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  • on May 24, 2011

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    This was the first time I made a cheesecake. It always seemed too overwhelming. This recipe was so easy, with common ingredients. It turned out perfect. One of the best cheesecakes I have ever had.

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  • on May 23, 2011

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    Love it.

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  • on May 19, 2011

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    Fun and easy to make. Gone in 60 seconds.

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  • on April 24, 2011

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    Cooking time was a bit off for my oven and it came out a bit more citrusy than anticipated but very good over all.

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  • on April 22, 2011

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    I have an addictive love for cheesecake, and I'll be adding this recipe to the top of my list. The problem is, I hate graham crackers, so I'm always searching for other crusts. For the first time I decided to crumble Belgian waffle cones. Outstanding! Simply outstanding!!I love this recipe!

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  • on March 27, 2011

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    OMG...this was my second attempt ever making a cheesecake. I was a little nervous but it was very easy to make. I did omit the orange zest and added a little more lemon and vanilla flavorings. I also used Biscoff's for the crust. I would definitely recommend this cheesecake and will be using this recipe again!

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  • on February 15, 2011

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    This is my go-to cheesecake recipe. I made a number of peppermint bark cheesecakes over the holidays so I just omitted the zests from the recipe, made an oreo crust and made peppermint bark. I put peppermint bark in the cheesecake, topped with a white chocolate mousse and added peppermint bark to the top! Delicious! The consistency of the cheesecake is perfect! I agree with previous posts, make the cheesecake the night before and let it sit in the springform pan overnight in the refrigerator. Makes an enormous difference!

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  • on January 30, 2011

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    I have made this twice now and everyone LOVES it. We don't make it with the liquor and it still turns out good. I will say that it has a slight citrus taste to it, so if you don't like that, perhaps leave the zests out. I made the strawberry topping once and I wouldn't make it again; however, this cheesecake recipe is here to stay. One thing: make sure it does sit overnight refrigerated because it really changes the consistency. The first one I made sat overnight and was PERFECT. The second one sat 8 hours or so and was a bit soft in the middle still, but still good.

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  • on January 23, 2011

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    This was terrific! I made this recipe gluten free with gluten free gramham crackers and corn starch instead of flour and you could not even tell the difference.
    I will definitely will make this again.

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