The Ultimate Cheesecake

Total Time:
5 hr 45 min
Prep:
30 min
Inactive:
4 hr 30 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions
Filling:

Preheat the oven to 325 degrees F.

For the Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings


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4.6 623
Baking time seemed too short.  Maybe it's because I used a convection oven, but the cake was more like pudding.  item not reviewed by moderator and published
You should always wrap the bottom and the sides of your springform pan with foil, high enough to keep water out of your cheesecake if using a water bath method.  Also, be extra careful when adding the water. item not reviewed by moderator and published
What is the best way to remove the bottom of the cheesecake an without ruining the cheesecake?  Thank you! item not reviewed by moderator and published
Can you freeze this recipe?<br /><br /> item not reviewed by moderator and published
This has been my go-to recipe for cheesecake for, at least, 6 years. The addition of lemon and sour cream make it light, but still decadent. This will forever be my favorite cheesecake. Not a thing needs to be changed. item not reviewed by moderator and published
I made this cheesecake yesterday and it was delicious! However, I have to say it really didn't taste like "cheesecake" maybe a little too much sour cream. The texture was creamy, smooth, and reminded me a lot of vanilla mousse. You don't really need to chew it, you can just swallow it. My child didn't really like it she said she likes a little more of a bite to her cheesecake. I did however like it, but I'd like more of a cheesecake taste. (hope this make sense.) My crust got stuck to the pan. So every time I slice a piece the crust literally falls off from the cheesecake. I think maybe some water did seep through the bottom and perhaps that's the reason. I baked for 1 hr. on the dot, opened my oven a few inches and let sit inside in the water bath for another 45 minutes, took out of the water bath and let sit on my counter for 30 minutes. Then I put in fridge for 4 hours. No cracks and it looks amazing! Made strawberry topping instead. item not reviewed by moderator and published
I made this cheesecake for Easter and my family loved it.  I wondered why the recipe was labeled intermediate since the recipe was fairly easy to make.  After reading the reviews I believe that those who successfully made this may have had a lot of experience in the kitchen, probably have had their fair share of disasters, and have learned from those experiences.  Because of my disasters, and knowing my oven, I baked the cheesecake for 45 mins, then left it in the oven for 10 mins with the oven off.  Also, it was move firm than jiggly when I removed it. item not reviewed by moderator and published
I agree with other reviews that it takes longer then 45 minutes to cook.  Mine was not cooked enough and I probably should have left it in another 15 minutes.  otherwise, the flavor was good. item not reviewed by moderator and published
I LOVE this cheesecake. I do not make the blueberry topping, but rather I puree 6oz of raspberries, run them through a sieve to remove seeds, add 2 tbls of sugar. I then dollop and swirl it in the cheesecake before baking.  YUM! item not reviewed by moderator and published
When it says, "Let cool in pan for 30 minutes" does that mean in the water bath or out? Mine is cooling out of the water bath now; we shall see... Oh, and I baked mine for an hour, until the outside inch or so looked shiny and firm. item not reviewed by moderator and published
Love this cheese cake. I do not make the blueberry topper, just the cake. This is my husbands birthday present every year now.  I can burn water, and the first time I made it my water bath leaked into the cake leaving the crust soggy. But my husband loved it. This is only the second year but he sure is looking forward to it. It takes time to make but it is amazing.  item not reviewed by moderator and published
This is the absolute best cheesecake recipe I've ever used.  I'm not that talented when it comes to baking, but this recipe is pretty hard to mess up. The only thing I recommend is you leave it in about ten minutes longer than indicated. It comes out perfect every time. I don't recommend you skip the water bath unless you prefer a dry cheesecake.  item not reviewed by moderator and published
I love this cheesecake. It is smooth and creamy, not "choke you dry" like a ny cheesecake. It is the only cheesecake my son will eat. Invest the time and effort to make the topping - it is perfect  with the lemon flavor of the cake.<br /> item not reviewed by moderator and published
COOK LONGER THAN IT SAYS!!!  The directions ruined what would have been a lovely cheesecake. But to say cook it 45 minutes and take it out jiggly is irresponsible.  Make sure it is slightly firm, just a tad jiggly, which will take longer than 45 minutes!M item not reviewed by moderator and published
Solid cheesecake recipe. I did use a pre-made graham cracker crust to save some time, but next time I'll make that from scratch as well. I had lemon and orange zest mixed in my fridge from the day before I made the cheesecake. I just added a tablespoon of that in place of just the lemon zest. The combination of lemon and orange gave it a nice citrus flavor. I will continue to use both from now on. item not reviewed by moderator and published
It was a complete flop never set up followed recipe, very disappointed. item not reviewed by moderator and published
This recipe is great. It is very creamy and light, not a dense cake. And the flavor is wonderful. I made it without the lemon, and I used cinnamon graham crackers instead of plain. It doesn't even need the topping. Great as written, but maybe I would bake it for an extra 10 minutes. Don't listen to the people giving this a bad review.. Baking is half the recipe and half just common sense. You have to be smarter than the cheesecake. item not reviewed by moderator and published
Has anyone made Alton Brown's Good Eats cheesecake yet? His recipe is almost identical to Tyler's but for the cooking time, Alton puts his cheesecake in the oven for 2hrs on 200° (waterbath) then leaves in oven (1hr) with it off. Thoughts? item not reviewed by moderator and published
I have made this recipe for years now... It's the best cheesecake in my opinion and my go-to for cheesecake every single time! item not reviewed by moderator and published
This was AWESOME!!! item not reviewed by moderator and published
Amazing!! I cheated and used a gluten free pie crust and didn't use that water submursion but it was still maybe the best cheescake I've ever had. item not reviewed by moderator and published
The first time I made this (my son's 17th birthday), I had the setting issue and my family felt the lemon flavor was too strong. However, he requested it again this year. I cut the zest to half a lemon, and let it set overnight. Perfect! If you're looking for a "firmer" cheesecake, you want a more New York style. This is custardy, creamy cheesecake deliciousness, and we ate it without a topping. I have been informed that I am making at least 2 next year... item not reviewed by moderator and published
This is a fantastic recipe. First of all, I used a light sour cream and I used strawberries instead of blueberries for the glaze, and both the glaze and the cheesecake turned out delicious. The lemon zest added a brightness to the cheesecake. The cheesecake was very light, creamy, and it wasn't obnoxiously sweet. I left my cheesecake to cool over night in the refrigerator to firm up. After the cake firmed, the consistency was that of a YoPlait whipped yogurt. Personally, I like my cheesecakes to be more dense and firm, but other than that, I was satisfied with the overall flavor. If you like your cheesecake consistency to be more dense and firm, cook it for the same length of time but at a higher temperature (maybe 360), and let cool in the fridge over night. item not reviewed by moderator and published
Very runny. Sour cream is a very bad idea. Do not use this recipe. Worst cheese cake recipe. Use the recipe off the cream cheese package! item not reviewed by moderator and published
I prepared the cake as per the instructions. I was literally scared after reading the reviews about the runny consistency. I some how made it cook well by allowing it to bake in the oven for total 1:20 minutes. Keep it cool for another 1 hour and later in the refrigerator for 4 hours. It worked and it was all fine. Instead of the Graham crackers I substituted with the Italian Lady fingers. It was just great. My friends enjoyed it :) item not reviewed by moderator and published
The flavor of this cheesecake is very good. That should not be a concern. The problem I encountered is what other reviewers have mentioned. My guess is that this recipe can vary depending on the oven used and/or part of the recipe is missing as suggested by another reviewer. Although the center of my cheesecake was not runny. It was a bit too soft and creamy. However, my guests are not picky and loved both the flavor and consistency. ATTENTION FOOD NETWORK REPRESENTATIVES: Please add an additional instruction to the recipe regarding oven temperatures and/or add any missing parts to the recipe. The taste of this cheesecake warrants a great rating. Unfortunately, the consistency for too many does not. item not reviewed by moderator and published
I cooked this cheesecake for New Years Day and it was fabulous. Everyone loved it. I followed the directions exactly and mine did not giggle in the center after the 45 minutes. I thought it would be to dry but it was not. It was creamy, light and airy. I had never used a hot water bath recipe before and it was easy to do as well. The blueberry topping was great as well. this will be my "go to dessert" for special occasions. item not reviewed by moderator and published
This recipe has many flaws. I do not recommend it. First, the crust is bland and there is WAY too much of it. If you do attempt this recipe, please add some sugar to the crust. I cooked this cheesecake for 20 minutes longer than the 45 minutes stated in the recipe and it is still not cooked all the way in the center. After 45 minutes the cake was still completely raw so I have no idea why that was the suggested cook time. I had to push it to an hour and 5 minutes. Did anyone at Food Network actually test this recipe? The flavor is good but the texture is goopy and unsatisfying and the crust is bland. Do yourself a favor and choose a different recipe before you waste your time and resources on this one. item not reviewed by moderator and published
These instructions below will cure the problem of having a pudding cheesecake. I don't know why this part of the instructions were left out because they are in his original recipe instructions. Bake for 55-60 minutes. The cheesecake should still jiggle. Turn off oven and leave oven door ajar keeping cheesecake in oven for 1 hour. Then remove from oven and water bath, let cool in pan for 30 minutes on counter top. Then chill in refrigerator loosely covered at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate. item not reviewed by moderator and published
I am astonished when people say this is not the most superb cheesecake recipe ever! It is OUTSTANDING!! Follow it to a T and you are good to go. SO good! item not reviewed by moderator and published
This recipe is an EMBARRASSMENT to the Foodnetwork name. I followed the recipe and instructions to a tee and BUST! The cake turned out like molten lava cake. It LOOKED beautiful but that's where the wonder ended. The center just fell away after the first slice.It was like an earthquake where the earth just fell in on itself from the movie TROY. The best thing about this recipe is the crust and the blueberry lemon topping. One should not have to tweak a recipe from Foodnetwork.. I will think thrice before using a recipe from this site again. I have made many cheesecakes in my day and my daughter chose this recipe for her 22nd birthday. I wll be trusting my cheesecakes to KRAFT or BETTY CROCKER from now on. item not reviewed by moderator and published
I wanted to love this, but I literally didn't. I followed the advice of many other reviewers and changed some things around, but it still turned out bad. I would have given this 1 star, if possible. item not reviewed by moderator and published
I love this recipe! This is an easy to follow recipe and other than replacing with low fat ingredients, I do change a thing. You rock Tyler! item not reviewed by moderator and published
This recipe has really amazing flavor but the consistency was always off. I've tried making this recipe about a half a dozen times and every time it comes out like pudding in the center and is a impossible to cut. I think the chemistry was a bit off in the egg to fat ratio. Finally I changed the a few things: sub out half of the sour cream for cream cheese and added an extra egg. So the new recipe would be 3-8 oz blocks of cream cheese, 8 oz of sour cream, and 4 eggs. Everything else stays the same although in my oven it took about 1.25 hours to bake. I also just put the water bath on another rack directly beneath the cheesecake to make things a bit easier. The topping is amazing. Mmm lemon blueberry! item not reviewed by moderator and published
I came to say that I made this cheesecake for my family's Thanksgiving dinner. It was wonderful! I followed every direction except I used 3/4 of the "pint" of sour cream. I used 1/3 less fat cream cheese &amp; light sour cream to make it a bit healthier. Ha! It baked with no problem, left in 10 extra minutes, set it out to cool for 30 mins - and then placed it in the fridge for 4 hours. The only critique I received from my family was to have a thicker crust next time (I swear they wouldn't think it was sweet enough!) This recipe really made me feel like a pastry chef! Thank you!! - Xtine item not reviewed by moderator and published
I made this cheesecake today and I was very disappointed. I am not sure where I went wrong. I have baked cheesecakes before and it was good until today. The taste was great (greater than before) but the cake was almost under cooked even at 55 mins. the center is still very runny like liquid. The edges are cooked but still very soft, i prefer it to be more "hard" and not that creamy. Was it because I substituted sour cream with 2 cups of milk with vinegar ? that was the only thing I did not follow coz I did not have sour cream on hand. I can see that the pic in this looks solid and not so creamy, so I must have done something wrong in the process. what could have I done wrong? I would love to bake this recipe again but worried that it will again turn out runny and almost liquid in the center. item not reviewed by moderator and published
Surprisingly light fluffy for a baked cheesecake. Followed the recipe verbatim and it came out beautifully. I would recommend softening the cream cheese to room temp first. item not reviewed by moderator and published
Help! I made this once and it turned out amazing! But when I made it a second time it turned our sort of grainy. I made it a third time and it was grainy again. The only thing I did differently is use a different brand of vanilla that was alcohol based. Any ideas? item not reviewed by moderator and published
Beautiful! Like another user, I only used half a pint of sour cream and substituted the other half with cream cheese. Instead of a graham cracker crust, I used the Walker's butter cookies with a few dashes of recommended cinnamon. The cheesecake was perfect and a big hit with the family for Thanksgiving! Thanks, Tyler! item not reviewed by moderator and published
The cake came out perfect in 50 minutes. I did exactly like recipe, I haven't tasted it yet but im sure its Yummy. If You watch the video would help who has a problem with baking this cake. item not reviewed by moderator and published
I just made it for a friends birthday...It is literally in the oven. He wanted something with orange, so I took out the vanilla and put the zest of two oranges in with some of the juice...I am planning on cooking it a bit longer since I added extra liquids....Planning on serving it with an orange, grand marnie caramel topping...Wish me luch! item not reviewed by moderator and published
Loved this cheesecake! Want to make a chocolate version. Any tips on how to do this without losing the creaminess? item not reviewed by moderator and published
Best cheesecake recipe that I have tried so far did it exactly and it is great plus EASY to make item not reviewed by moderator and published
I won't be making this again. I was looking for cheesecake not cream cheese pudding. item not reviewed by moderator and published
Silky Perfection Because I decided to make this cheesecake at the last minute I had to make some adjustments. I only had a 1/2 pint of sour cream so I simply substituted the other 1/2 pint of sour cream with 1/2 stick of cream cheese. I also didn't have fresh lemon so I substituted 1/8 cup of homemade sour mix and a splash of pure lemon extract. Like many others recommended I cooked a little longer and in my case an additional 15 minutes. I used cherry topping instead of blueberry and it was silky perfection. My advice: Bake this cheesecake, print it, and file it away in your precious recipes section of your cookbook. WOW! So worth the calories...! item not reviewed by moderator and published
Delicious! The flavor is "spot on!" The recipe used an 8" spring form pan, I used a 9" spring form pan. I made the cake according to the directions and baked it in a water bath. According to the recipe, the baking time was 45 minutes, which I followed. When I took it out of the oven, it jiggled slightly, and snapped back in to place. However, after it chilled overnight, it was still very soft in the middle, almost like a soft pudding. To me, it was a bit under baked. I felt it could've baked another 10-15 minutes, to completely set the center of the cake. The flavor was absolutely delicious! It was also very easy to make, and will be made again. Only next time, I'll bake it an extra 10 minutes. item not reviewed by moderator and published
I can't imagine how this recipe got anything less than five stars! Wow Wow Wow! This is the best cheesecake I have ever had! The bonus is that I made it myself and I can make it anytime. This could also be dangerous! Haha! Thanks Tyler for the fantastic recipe! item not reviewed by moderator and published
Super good and easy to make. item not reviewed by moderator and published
The time and temp are off, and yes I have an oven thermometer. Would also be nice to know if time and temps are based on Convection or conventional oven baking. I cooked in a convection oven and this needed a good 15 more minutes. item not reviewed by moderator and published
The best cheesecake I've ever had! I've made this cheesecake three times and it the best cheesecake. Watching Mr. Florence make it in the video for the first time, though, I see I have room for improvement. I wrote about my first experiences make this on my The Rube Cook Blog. Make this today! item not reviewed by moderator and published
This was my first time making cheesecake and it turned out amazing!!! The only thing that i would change is the amount of lemon in the blueberry sauce. I only used half a lemon and juice, and it was still a little overwhelming. ( I always prefer being able to taste more blueberry that lemon in dessert recipes such as pies etc..). Next time i will use a quarter lemon instead. Other than that though, this recipe is perfect!! so yummy!!! will be my go to cheesecake recipe from now on! item not reviewed by moderator and published
This was AWESOME!! I didn't have a springform pan so make it in a ceramic 9x11 pan. I did everything as per the directions except I shortened the cooking time by about 10min. It was obviously solid in the middle at this point so maybe it could go even less time in the oven, however it was smooth, creamy and didn't seem overcooked at all when we ate it the next day - so it sat in the fridge overnight. The topping was a little bit runny, even after sitting overnight as well. I liked how tart it was though so may just add a little cornstarch next time. I simply LOVED the flavor overall so couldn't help but give it 5 starts. Seriously delicious. I brought this in to work for my birthday and everyone raved! item not reviewed by moderator and published
Too runny in the middle, tasted too much like just cream cheese.. will not make again.. maybe if i cooked it longer it would have at least not been as runny but still would have tasted the same item not reviewed by moderator and published
I made cheesecake based on this recipe couple of times and every single time it came out great, mouth watering, and moist. item not reviewed by moderator and published
Amazing! I leave it in the oven for the 30min of letting it stand-I just turn the oven off. Not a fan of the recipe for the topping so I used Inas recipe for blueberry coulis item not reviewed by moderator and published
This is absolutely incredible. I don't like thick, dry cheesecakes - I like smooth and silky and nice bold richness and sweet - this is exactly what I was looking for! We are gluten free, so I use Kinnickinnick graham-style crumbs for the crust and add 1/4 cup of sugar. I also don't use a zester or a springform pan, so I use a traditional pie dish and the juice from half a lemon. I use all organic ingredients and I feel that really helps with flavor too. My husband doesn't like sweets much and he begged me to make this a week after the first one because he loved it so much! I kind of have to control myself with this one - it's so delicious and perfect. When using the pie dish, you end up with extra filling, so I make individual ramekins with it (have to make extra crust for them though). Love it! item not reviewed by moderator and published
I absolutely adored this recipe. It has a much better flavor than most plain cheesecakes. I turn it into a white chocolate-coconut cheesecake with white chocolate pipings across the top. Perfection! item not reviewed by moderator and published
I followed that exact recipe but after reading the reviews I baked the cheesecake for 60 minutes instead of 45. It still come out too runny... and didn't set even after 6 hours in the refrigerator... It does taste really good, and the blueberries sauce is wonderful (I added a little more sugar, though). I would love to do it again if someone tells me what to do so it doesn't come out so soft.... thanks item not reviewed by moderator and published
Used light cream cheese, skim sour cream, half the sugar in the recipe, no lemon zest (because I didn't have any lemons and couldn't get any at 3am), a bit more cinnamon, 36 graham cracker squares, no blueberry topping, a 10.25"? spring form pan, and baked for 45 minutes. The results were rich, creamy, and sweet enough. I've made this several times, and though the cheesecake wasn't as light and silky as I remember several years ago, it was really good! Next time, I'll make sure to use lemon zest—should cut through the richness. item not reviewed by moderator and published
Did need to cook about 15 minutes longer. It was OK, but not the best cheesecake I have had. Creamy but not full of flavor. Blueberry topping needed much more sugar. I will not be making this again. item not reviewed by moderator and published
I used the topping and crust from this with a different cheesecake recipe, although I did follow these cooking instructions. On that note, I've found that no matter how I wrap my springform pan, I always end up with water in the aluminum foil. I recently had a eureka moment and decided to place my springform pan inside of a regular cake pan of the same or slightly larger size. Then I put that cake pan into the roasting pan ( or my largest regular round cake pan), put the boiling water between the 2 and, voila! Still keeps the cheesecake from cracking, hasn't effected my baking times even a little, and best of all.....no soggy crusts!!!! item not reviewed by moderator and published
Yummmmm. This cheesecake is yummy, even people that don't like cheesecake ate this one. I did use a 9 in springform pan, 3/4 cup sugar, and I had to cook it 1 hr 10 min. Very important if you want a nice hard creamy cheesecake let sit in fridge for over 4 hrs, mine sat overnight. I did try it after 4 hours. It was good, but the flavor was much more intense the next day. This one is a keeper. item not reviewed by moderator and published
I love this cheesecake.thast the best I efer cook. item not reviewed by moderator and published
This really was as amazing as the reviews make it seem! Came out perfect on the first try, and it was only the second cheesecake my husband and I ever made! Well deserving of 5 stars. It's perfect for a pool party! item not reviewed by moderator and published
I tried this for the first time and it turned out fantastic! The family really enjoyed the dessert. I did substitute Splenda for sugar and it worked great. item not reviewed by moderator and published
This is the creamiest, most delicious cheesecake that will be a hit at your dinner party. Will definitely make it again and again. I used two layers of foil and baked it for 1 hour. Also, reduced sugar to 3/4 cup. item not reviewed by moderator and published
Wonderful! I have made this delicious cheesecake a number of times for family dinners and everyone loves it! It takes time to make and a bit on the expensive side, but so worth the effort. Here are a few tips and tweaks I have learned along the way. Hope they help. First, it takes a much larger pan. An 11" to 12" is works perfect for me. Second, I use 2 layers of foil around the pan and take it all the way to the top. I now also lower the heat and bake it longer so the water does not boil-only simmer. I learned this after my first try and the water bubbled into the cheesecake. Thanks Tyler! item not reviewed by moderator and published
My husband loved this cheesecake but I myself wasn't too impressed. I baked it for ten min. longer than called for after reading some of the reviews and had it stay in the fridge for at least 6 hours before eating it. By the next day the middle of it had deflated somewhat and was a bit runny. I like a good, thick, hardy cheesecake and this was too loose and sloppy for me. As far as the taste, it was very sweet and not too bad. Pretty generic all around. I won't make this again unless my husband requests it. item not reviewed by moderator and published
Absolutely tasteful!! Will make again:)) item not reviewed by moderator and published
First time making a cheesecake....and it came out great. I loved it and so did everyone else. I choose sugar free strawberry glaze and whip cream for the topping...simply delicious. Oh, I added pecans and walnuts to the crust and I used a couple of squeezes of fresh lemon juice as opposed to the zest. item not reviewed by moderator and published
Really easy and tasty! I loved it bc it was not sweet and super creamy. I tweaked it a little by adding pecans to the crust. Did had to cook it for another 20-25min. The last 10 minutes I raised temp to 335. Everyone loved it! item not reviewed by moderator and published
Great cheesecake recipe!!! took longer to cook, I also used a larger spring form pan. I used Gluten Free Graham Crackers for the crust, no one knew the difference..... with no flour in the recipe, it was totally GF. item not reviewed by moderator and published
My first time making a cheesecake and my family LOVED it. The lemon zest added the perfect balance of taste. My cheesecake was a little soft in the middle, so maybe it needed to cook longer, or cool longer (I cooled it in the fridge for 4.5 hours). Regardless, this was a HUGE hit in my house. item not reviewed by moderator and published
I made this for a gardener's party and everyone loved it .I also made it gluten free w/ gluten free gram crackers .I bought 8 ounce of sour cream and it worked out fine.I also only used just over a half a stick of butter ,when i use more it was to much for gf gram crackers, they wore to hard.so yummy ty TF. item not reviewed by moderator and published
Is Cari Cole being sarcastic? Who makes a cheesecake with cheddar cheese and mayonnaise? item not reviewed by moderator and published
Tasty but DEFINITELY needs to cook longer than 45 minutes. item not reviewed by moderator and published
I LUV THIS RECIPE! I substituted grated cheddar cheese for the cream cheese and used mayonnaise instead of sour cream, but otherwise followed it EXACTLY. So good! item not reviewed by moderator and published
i did my first cheese cake using this recipe. it turned better than my favourite expensive cheese cake. Easy and perfect. I did some changes however: i used 15 butter cookies with a tbsp of water for the crust. I used kiri cheese for the cream cheese (8 pieces), 1 cup of sour cream, half a cup of sugar, 1 egg, 1 tsp of lemon juice and half a tsp of vanilla extract. i put caramel sauce on top. thumbs upppp.. item not reviewed by moderator and published
The center did not set, if you want to try this recipe I suggest leaving in the oven at least another 10-15 minutes. It didn't have a cheese flavor at all, which is what I am wanting when I eat cheesecake. The blueberry topping was very good. I'll find something to put it on as, unfortunately, I'm going to throw out the cake. item not reviewed by moderator and published
UNREAL. MAKE IIIIIIIIIIIT!! item not reviewed by moderator and published
Easy and delicious, I made it gluten free with gluten free ginger snaps for the crust and added the juice of half of a lemon to the filling...you could have heard a pin drop during desert on Christmas!!! This is my new go to recipe for cheesecake! The cheesecake came out smooth and airy..not like your usual super dense cheesecake..loved it! item not reviewed by moderator and published
EXCELLENT item not reviewed by moderator and published
This was the creamiest cheese cake ever! I extended the baking time to 1 hour, then turned off the oven and left it in there an additional 1/2 hour. It came out perfect, and the top didn't crack. I will definitely make this again. I gave this four stars becauseI had to adjust the baking time. item not reviewed by moderator and published
This is the best cheesecake recipe ever. It is so simple to make but it tastes as if it was professionally made. I tried it for the first time this year and I got a lot of compliments. item not reviewed by moderator and published
Best cheesecake ever!!! I used this recipe for Christmas last year. I will be using it this year also. item not reviewed by moderator and published
Am I doing something wrong? Each time I have made this cheesecake water gets into my spring form pan. Can someone please give me advice on what I can do for this not to happen? item not reviewed by moderator and published
this is the most important dessert in my family. I made it for a friend and its asked for every thanksgiving and Christmas. they don't make it themselves so that makes me the cheesecake maker. Move over cheesecake factory!!!! item not reviewed by moderator and published
Followed directions exactly and it came out perfect. Fresh taste, not too sweet. Delicious! item not reviewed by moderator and published
I followed the recipe exactly except for the baking time. I followed what most other people did by the older reviews and baked it for a little over an hour and then I left it in the oven with the oven turned off for about 20 minutes with the door ajar while others have done it for about 40 minutes with the door ajar. Afterwards, I let it sit out of the oven for 30 minutes and then put it in the fridge overnight. I don't think it matters how long you leave the cheesecake in the oven with it turned off, as long as you bake the cake for at least an hour and 15 minutes and make sure to let it set overnight because if not, it will be really soft. item not reviewed by moderator and published
the best cheesecake recipe ever .... thanks a lot . item not reviewed by moderator and published
Fantastic! Love it so much that I made 100 individual cheesecakes using this recipe for my wedding and it was a big hit. this recipe is also great to play around with by adding other ingredients like pumpkin or peanut butter to the batter or using other things for the crust like oreos, nilla wafers, etc. Awesome recipe! item not reviewed by moderator and published
I love this recipe it is fail proof, i have baked it 4 times and has come out perfect each time. item not reviewed by moderator and published
I've made this before and it is AMAZING! My mom does NOT like cheesecake, but loves this. I am going to attempt to create pumpkin pie cheesecake bars from this recipe. Will report back with results! item not reviewed by moderator and published
Everyone loved it! Super creamy and the right blend of sweetness. I topped mine off with sour cream. After baking the cheesecake, I let it cool for 10 minutes before pouring on the sour cream mixture(sour cream sweetened with sugar and vanilla extract to taste). I then baked for an additional 10 to 12 minutes to set the sour cream mixture. This is what made the cheesecake "over the top"! Everyone is asking for the receipe. item not reviewed by moderator and published
loved it! very creamy and not to sweet. item not reviewed by moderator and published
The flavor of the cake was great, tastes a little like a key lime pie. Only thing was that it was too soft, I would have liked it to be a little more firm so I would cook it for an hour versus 45 mins. item not reviewed by moderator and published
i made this cheesecake for work and the compliments were pouring in all day. The only changes I made was I only did half the recipe since I was using a traditional pie pan. So all ingredients were halved except the eggs. I used one egg and I used half Stevia in the raw along with sugar. So 1/4 cup Stevia in the raw and 1/4 cup sugar. I also mistakenly didnt read the full recipe and missed out on the roaster part. So mine baked in the oven on its own for 45 minutes. When I pulled it out it was wobblely and raised but it fell and was perfect in the morning. Great recipe ....the topping is a perfect combination. item not reviewed by moderator and published
this cheesecake is fantastic. i ran out of sugar so i am going to use sweetened cond. mil as its substitute...def bake for a few extra minutes... item not reviewed by moderator and published
The taste of this cheesecake is awesome! I've never made cheesecake before so I followed the recipe very closely. For me the recommended bake time was not enough and I thought the cake was okay because the directions say it should jiggle. The cake turned out too soft - I would add to the cooking time and look for a very slight jiggle only. I keep a temperature gauge in my oven so I'm a little surprised others haven't had a similar issue on softness. item not reviewed by moderator and published
I have never made a cheesecake before in my life and I bake alot. I lost a bet at work and had to do lunch for my staff. Of course they expected something different from me and of course something sweet. It was gone before anything else. The only thing I changed was I used chocolate animal crackers for the crust. It was easy and a big hit. item not reviewed by moderator and published
Parchment paper can help if you are having a problem but remember to grease it if is called for.  Also, using quality pans can make all the difference in the world. item not reviewed by moderator and published
<p>In my experience, cheesecake freezes beautifully.</p><p><br /></p> item not reviewed by moderator and published
A good NY cheesecake does not "choke you dry", maybe you should find a better bakery or baker! item not reviewed by moderator and published
Def worth a try! item not reviewed by moderator and published
Since mine was a flop because of it not being cooked all the way through, this idea sounds like something to try. item not reviewed by moderator and published
I'm thinking,reading through reviews, the part people are forgetting is the 30 min. resting before chilling? item not reviewed by moderator and published
I did not forget that step; AND I baked it for an extra half hour - same issue... item not reviewed by moderator and published
Lots of variables... Were your ingredients room temp? Did you use the right size pan? How long did you let it set? Because comparing this to Kraft or Betty Crocker is a joke, but really as easy to make. item not reviewed by moderator and published
Recipe as it is is faulty. Does not allow for proper cooking in 45 minutes.  A complete mess. item not reviewed by moderator and published
btw, I have read that few ppl here have had the same problem as mine. I did use an oven thermometer and made sure it was at 325 F. I let it cool for 30 mins before putting in refrigerator. We tried it after 4 hrs, still runny so we left it overnight. Checked in the morning but still very runny. :( item not reviewed by moderator and published
Milk with vinegar is a quick substitute for buttermilk but it is not a substitute for sour cream. In my opinion, there's not even a substitute for buttermilk. Try it again using sour cream. I've never made a bad Tyler Florence recipe. He's the best! Good luck! item not reviewed by moderator and published
I've had the same issues. Change the protein to fat ratio to firm up the cheesecake by adding an extra egg and sub out 8 oz of sour cream for 8 oz of cream cheese. It took an hour and 15 minutes in my oven at 325F. item not reviewed by moderator and published
Hi Rhonda, overbeating the cream cheese can make it grainy. Here are my suggestions: 1. Make sure your cream cheese is full fat, not low fat or fat free. 2. Make sure it's at room temperature, very soft and gooey. 3. Beat the cream cheese on low, adding the sugar right away. From this point, mix gently by hand with a whisk but do not beat. Beat each egg well, one at a time, in a measuring cup and then stir in just till combined. Good luck! item not reviewed by moderator and published
How did your orange twist come out? I'm curious to know! item not reviewed by moderator and published
Maybe try again and bake longer? Mine was not puddinglike. But that sounds like it would make a great frosting! item not reviewed by moderator and published
I made this today and baked the recommended 45 minutes and it is like pudding after being in refrigerator for 4 hours. Normal cheesecakes take one hour and 45 minutes so should be cooked longer. It is delicious but not edible when not firming up enough. item not reviewed by moderator and published
Hi :) A lot of people never realize their ovens are never 100% accurate temperature wise (especially if it is used when purchased or getting a little old). My suggestion is to purchase an oven thermometer to check what it is really getting to. I have not had any problems with this recipe, because I knew my oven needed to be a little higher than the 325 setting. The cheesecake will still jiggle once done from the oven, and should take a few hours to fully set when completely cooked. :) good luck! item not reviewed by moderator and published
<p>You're a genius!  </p><p><br /></p><p>Thank you for that tip!  Goodness, I was cracking my brain out trying to think of a way.  Thank you very much for sharing your idea! </p> item not reviewed by moderator and published
Did you use splenda in the Graham cracker crust also? item not reviewed by moderator and published
I know right, that gross me out when I saw she makes it with cheddar cheese and majo, wwww... item not reviewed by moderator and published
Love it ....please do not take this wrong, are you ever pretty !!!!! item not reviewed by moderator and published
I substituted a carton of crumbled blue cheese for the cream cheese (to match the blueberries) and it was FABULOUS! item not reviewed by moderator and published
Hi briavaldez, all of my springform pans naturally leak water in or batter out, so I line the inside and outside of the pan with heavy duty aluminum foil, and I've ceased having any leaks. item not reviewed by moderator and published
My foil in never wide enough, so I started using oven roasting bags to keep the water leaking into the spring form pan. Much better and easier results :) item not reviewed by moderator and published
Just by heavy duty wide foil (it used to come only in wide but now they sell in regular size so be sure to get wide) - that's what I use and no water gets in because there are no seams to worry about - it wraps very nicely around and 8 in spring-form pan. item not reviewed by moderator and published
Hey Bria, there is Reynold's Wrap that SUPER wide, but if you can't find that, really double or triple layer your foil, and make sure it's WELL above the water line. I've never had a problem when I use a lot of foil, and really make sure it's snug, and that there's enough of it. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond