Paula's NY Cheesecake

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my fave... yummm..

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I just made this & let me tell you so super good.i took some frozen raspberries & mixed it w/ a little sugar in a pan over medium heat for a few minutes,then added a half teaspoon of vanilla. i also used the chocolate(Duncan Hines syrup that Annie suggested,put some whip cream on it,perfect perfect perfect..ty Paula p.s i used 2 large graham cracker pre made pie crust & distributed it them both evenly,i took off about 20 minutes of cooking time (great 4 beginners..good luck

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I used two blocks of cream cheese, I didn't watch the show first but it tastes pretty awesome

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Yes do watch the video! I used orange extract and vanilla to taste (not TOO much and the smell was amazing. Cooked it exactly 45 minutes---as it cools down the center firms up and this does not crack unless you over cook it. The best short cut is that I found Duncan Hines Chocolate glaze neat the cake mixes. You heat the plastic bottle in the microwave 30 seconds and shake it up. You then drizzle or swizzle it on top of the cooled cake. I then added a jar of drained marichino cherries then drizzled more chocolate. The finish was powered sugar sifted. The glaze firms up but is not a hard shell. I then put in in a cake carrier and into the fridge..I am telling you this was out of this world and soooo easy. I have made many cheesecakes and this is my favorite. Yes you can freeze it cherries and all but let it thaw before serving. this is just amazing and loved my short cut to Duncan Hines glaze. They also make caramel glaze.

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My mom made this cheese cake but she did not put the strawberry on it. Because i did not like it. but it was SOOOOOOOOOOOO good.

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Get a pen and a piece of paper and watch the video. Ignore the written recipe. I am a home chef. I have baked many cheesecakes. Cheese cake bake in the oven and becomes firm in the refrigerator. I do not like my cheesecake to be very sweet. But 1 cup of sugar mixed into 24 oz. of cream cheese may not be enough. I strongly suggest adding at least 1 cup or more of brown sugar according to your taste to the recipe. Two small packets of gelatin such as Kolatin brand gelatin added to the batter would improve this recipe significantly. If you don't Have a spring form pan this recipe can be divided into to cheesecakes and baked into 2 pie pans for 40-45 minutes.

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First cheesecake I've made, got to break in my spring form pan :P. Made a few adjustments, I always read the reviews and if there is a video I watch it to make sure the measurements are right since I have seen many cases where foodnetwork has copied them down wrong. Everyone was right, this is supposed to be 16 oz of cream cheese. Everything was steller, and I was definitely expecting a less than restaurant quality cheesecake, and it was just as good, if not better. I love gram cracker crust so I tried to make 1 1/2 of it and it was good but I thought it had waaaaay too much butter in it. Even though I almost doubled it, it was still small in comparison to the whole cheesecake. Also I don't like chocolate so I just skipped that part. I will definitely make this recipe again, yet I will probably go through Giada's recipes for a crust, she is my favorite.

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it was good and simple I loved it but the chocolate sauce was a bit too rich and topping it with whipped cream when its a cheese cake seems a bit superfluous all in all a very good cheesecake. the kicker to the chocolate sauce though was it was very delicious

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This was easy as pie.My wife loved it.My brother even asked me to make him one for his birthday.I adjusted it a bit,Icut back on the shugar to 3/4 of a cup and i used digestive cookes for the crust.

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I have made alot of Paula's recipes and have always loved them all. I have made several cheesecakes too. I don't know what I did wrong but the cake was a flop. It broke in half on me too. i cooked a little over 45min. bc it was so runny looking. and when it set it is still goo in the middle. Like I said I don't know what went wrong with it....but on the plus side, the choc sauce it outta this world! yummy