New York-Style Cheesecake

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This cheesecake is easy to follow but it ask for too much sugar. I only 1 1/2 cup, subtituted vanilla extract with french vanilla extract, and added flour so I can have the thicknes of a New York Style cheesecake. With that being said it was still too too sweet but the right thickness. Next time I will only add 1 cup of sugar. It was still delicious.

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After waiting so long for the cake to finish, I was doubly dissapointed when it didn't turn out. It has a brown coloring on the top, and it's much too sweet. I'd cut down the sugar to 1 cup or less next time.

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I tried this recipe and didn't like it. It was grainy and kind of tasted like caramel. I tried to figure out if I did anything wrong, but the only thing was that my pan was a little bigger than called for. Not sure if that was the problem.

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Cheesecake, although technically more of a custard pie than a cake- has got to be one of the best foods out there, Not just for dessert, either. I've seen savory applications for this dish, but I like the original New York style the best.

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Easy uncomplicated recipe with amazing results. Lower the sugar by half a cup and add 2 Tablespoons of flour to give it a firmer more cheeselike consistency. My friend who knows good food said it was the best cheesecake he has ever had.

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My cheesecake turned out lumpy and the crust liquified a bit. I think this could be a result of using lowfat creamcheese and lowfat grahm crackers and lowfat butter. It tasted good though and was enjoyed by all.

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Simply the best! Easy, absolutely tasty and did I mention easy? Perfection in a few easy steps - the hardest part is waiting for it to be ready! This will go into our core recipe collection - and not many recipes make it into there. Thank you Sara!

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It is well worth the time: very smooth and tasty. My husband said that it was the best cheesecake he had ever tasted.

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I made this for Thanksgiving and it was my first time making cheesecake. It came out tasting like something from a restaurant and was reaaly creamy. Just cook it slightly longer than indicated before shutting off the oven.

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I like cheesecake a lot but this recipe really made me fall in love with it. I used a normal pre- prepared graham cracker crust from the grocery store and I followed the filling directions. It was a long wait but it was well worth it! Thanks food network!