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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 61-70 of 76

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  • on July 03, 2007

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    was terrible im a cook and this was very fustrating

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  • on June 30, 2007

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    However, we recommend not adding too much sugar to the sour cream topping. The cheesecake would be good even without the sour cream topping. The topping was brown in color, and looked like applesauce.

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  • on June 29, 2007

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    I served this at a family gathering. It was a huge hit! Light, creamy, and I loved the addition of a sour cream topping. Not a crumb was left on the plate. Super recipe!

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  • on June 29, 2007

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    This was very delicious! But for some reason the top turned out brown? So super tasty but not as pretty as I would have liked. Probably something I did. :-

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  • on June 28, 2007

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    good but a little complicated

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  • on June 18, 2007

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    well let me tell you the cheesecake can do without he sour cream it just doesnt fit in and instead of sugar i used condensed surger milk which made it really rich.

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  • on June 02, 2007

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    I used this cake with a different crust, and a different topping, but found that the texture and taste of this cheesecake was outstanding.

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  • on June 02, 2007

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    We had guests from NY & they raved about how good this cheesecake is!

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  • on May 30, 2007

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    Would those of you who have made the Cheese Cake, what did you do for the Sour Cream Topping? The amounts stated due not add up and it does look like a rather thick layer of Sour Cream on top. Is the instructions correct and ignore the amounts stated at the beginning?

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  • on May 26, 2007

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    I really like the taccher of tha cake

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