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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 31-40 of 76

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  • on August 16, 2009

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    I've made a LOT of cheesecakes in my life and I have to say this is one of my favs. I've made it about 6 times now and it's the best ever and very consistant every time. I use cinammon Garham crackers and leave the sour cream topping off. I usually make a fruit topping of some sort (strawberry, cherry, blueberry whatever's in season. This is so easy and fantastic flavor everytime, definately one to keep!! Thanks so much!

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  • on August 04, 2009

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    Turn off the oven and let the cake cool down with the oven...Once the cake has cooled for about an hour and is room temperature...take cake out of oven and reheat oven to 425 degrees..Mix 1 1/2 cups sour cream; 2 Tbls sugar; 1/2 tsp vanilla and 1/8 tsp salt and pour over the cake top...Back into the hot oven for about 5 minutes to glaze the topping...Take out of oven and let cool again to room temperature, then refrigerate for 6 to 12 hours before serving. That topping is sweet from the sugar and vanilla yet has a little "bite" from the sour cream...once you top a cheesecake with this, you'll never like one without this!! Bon Apetit!!

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  • on July 31, 2009

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    This cheesecake was great. The water method with the roasting bag worked fantastically. However the extra sour cream and sugar topping was a terrible idea. It was like a liquid sugar mess. I will make it again, this time without the extra topping. Great recipe and great method.

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  • on July 24, 2009

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    why haven't they changed the recipe? i just made this and ruined it with the topping. foodnetwork fail :(

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  • on June 07, 2009

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    I have been avoiding making cheesecakes with the water baking method for years...I tried her little oven roasting bag trick and it was perfect! This cheesecake was the best tasting and prettiest I have ever made, no cracks and no sinking in the middle. This is the only cheesecake I will ever make from now on.

    Again, major KUDOS to Karen, you are awesome!!

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  • on June 03, 2009

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    I didn't have a ton of experience with cheesecake, but was really excited about this recipe and how easy it seemed to me. I read the reviews and that was all of the advice I needed. Using an oven liner around the pan instead of foil is fool proof. Make sure both your eggs and cream cheese are room temperature. Don't be afraid to let them sit out for a while. I also had a friend tell me that a cheesecake gets creamier with time. Don't serve it for a couple of days. She even said to let it sit out for a bit before serving. I've made this 4 times now without a hitch, even added a bag of mini chocolate chips once and it's to die for. (make sure they're mini or they're too big I must admit, I've never tried the sour cream cap. Those reviews made me too nervous.~~Alice Wilson Camden, NY

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  • on April 21, 2009

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    I also have had a terrible time lining my springform pans with foil. I have discovered that if you use a plastic oven roasting bag and roll the sides down even with the springform pan that you will never have a soggy crust or leaks again. The best thing is that you can use the oven bag over and over again when making more cheesecakes.

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  • on April 19, 2009

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    This cheesecake was impossible to bake. I made it all the way thru to the water immersion and as soon as I put the cake in the pan water seeped into my cake and completely ruined it. I would have tried again but I realized there is no way to ensure that a spring form pan with aluminum foil on the outside couold be water proof and I didn't want to waste my time again.

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  • on April 17, 2009

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    I have tried several cheesecake recipes from Food Network but
    this is the very best!
    Had it for a special dinner and it received great reviews.
    Friends have ask for the recipe......that is a real compliment.
    The topping was dark and a little different with vanilla,
    That could be changed but it was good!

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  • on April 13, 2009

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    this cheesecake is by far the most delicious cheesecake ive ever made. i am 13 years old, so one can infer that im not a very experienced cook. this cake was creamy, sweet, and absolutely bliss. its simplicity is astounding.

    just dont make the the topping.

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