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Classic Cheesecake Recipe

Classic Cheesecake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 21-30 of 76

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  • on December 31, 2010

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    I made this on Christmas Eve for Christmas dinner - it was awesome. Big hit with everyone. I will make this again for sure.

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  • on November 04, 2010

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    I think this is going to be very tasty. There is one in my oven as I am writing this comment ;
    Just saying: super delicious. I have blog post about cheesecake...
    http://briskmamma.blogspot.com/2010/11/classic-cheesecake.html

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  • on October 21, 2010

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    It was good, but it is too easy to make mistakes the way it is written. The ingredients for the topping should be listed separately. The cooking time shows 1 hr and 10 min but that is not true since you cook/set for another hour. I believe putting the topping and letting it set for another hour in the oven make the topping to sugary instead of a nice sour cream topping. I tweeked my copy of the recipe in the way it was written and will try again. I will say though the cheesecake portion was good, just did not like the way the topping came out (too cooked, brown looking, unpleasant to look at. Hopefully when I make it again it will be 5 stars, but for now 3 (almost a 4.

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  • on August 27, 2010

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    BEST cheesecake ever. Easy to make and tastes delicious. Everyone was surprised how wonderful it came out.

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  • on August 07, 2010

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    I've made many cheesecakes and this one was definatly by far one of the best

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  • on August 01, 2010

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    This is the first cheesecake I have ever made and thought this recipe was simple and easy to follow. The cheesecake turned out light and flavorful. I added 2 tbl of lemon zest instead of 1 tbl lemon and 1 tbl orange zests. Two avoidable problems:

    1. The topping has potential, however there needs to be more sour cream and less sugar. My cheese cake was covered with an odd slushy simple syrup, even after it chilled. I scraped it off and made a strawberry sauce (fresh cut strawberries, sugar, water and lemon juice in a pan until the strawberries cook down to a syrupy consistency

    2. A bit of the water bath made it through the foil and pan and caused part of the crust to get soggy. I could use any suggestions on how to make sure water doesn't get through the pan.

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  • on July 02, 2010

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    I made this cheesecake for my mothers birthday, and it was DELICIOUS!! I will DEFINITELY make it again! Thank You!

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  • on February 03, 2010

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    This recipe is absolutely the best cheesecake I've ever had!
    I even put the topping and it added a boost in the flavor. Everytime I make it, it comes out Great!

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  • on January 14, 2010

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    I had to stop in the middle of the baking process and read the comments in more detail before adding the topping. The proportions seemed wrong. They are. I omitted the topping. Also, watch the measurements because the filling quantities and the topping quantities are not separated in the ingredient list. When working in the recipe instructions I had to reread several times to be sure there were no mistakes in the quantities I used. Good Cheesecake in the end.

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  • on January 09, 2010

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    This cheesecake is fabulous! It's a bit time consuming, but well worth it. I followed the recipe exactly, except increased the zests to 1.5 teaspoons each. I think it is important to have the ingredients at room temperature. There are 16 very nice size servings. Because it is so rich, everyone wanted a smaller piece and there was plenty for extras to take home. This will be my new Christmas dinner dessert.

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