The Ultimate Cheesecake

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I do not usually like New York Style Cheesecake; but I have changed my point of view. This Cheesecake was absolutely amazing. I will continue to make this as my family loved it. I absolutely adore Tyler(no disrespect to Mrs. Florence, I have had nothing but successful outcomes with all of his dishes. I have purchased all of his cookbooks and I am enjoying them all. Tyler is an incredible chef.

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Very good and not to hard to make.

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A cheese cake that is near the top of my dessert requests. I suggest that it is cooked 45 minutes as suggested. Then turn off the oven and leave the cheese cake in the oven for 30 minutes. Remove it from the water bath and cool a few more minutes before refrigerating. The consistency was perfect!

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Las Vegas, I believe there were two problems: 1 it may have needed to cook a little bit longer and 2 it should have been cooled to room temperature before being placed in the refrigerator. I wish you better luck next time because this, and all the rest of Tyler's recipes, are absolutely fabulous!

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ABSOLUTE BEST CHEESECAKE EVER,I have made this cheesecake at least 30 -40 times and it has always come out perfect.I even make this for my Minister in my Church every once in awhile.I am making 2 more tomorrow for this weekend.This has very few ingredients and very easy to follow and make,Thanx so much Tyler for this recipe,I have been complimented many times,thanx,maynard

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I NEED HELP- I'm a chef& DONT BAKE! I gave into to demands & agreed to make Tyler's Cheesecake. With baking measuring must be precise & I MADE SURE it was. I added the cream cheese to my mixer following instructions exactly. I preheated my oven & had H2O boiled. I wrapped the pan in heavy duty foil & had NO leak issues. The cheesecake cooked for 45 min in the roaster with the H2O half way up the sides. It was jiggly as stated in the recipe, but I assumed all was okay. I removed from oven & let sit in pan for 30 min. Then I placed in refrig for 7 hrs. The outsides seemed hard though not super hard. I added a blueberry topping & was ready to serve. I had a hungry & anxious crowd ready to go at this beautiful cake.
I CUT INTO THE CAKE WITH A CLEAN, NON SERATED BLADE & DISASTER STRUCK. IT JUST FELL & RAN & DID NOT STOP UNTIL ALL OF THE FILLING & TOP WERE ALL OVER MY CUTTING BOARD. Any help as to what happened? I WAS SO EMBARRASSED & DISAPOINTED

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I tried this recipe adding passion fruit(Lilikoi juice (1/4 cupwith no topping and got great compliments..oh and it took about an hour and 20mins but then I used a new oven and didn't check the temperature inside. It's a keeper, that's for sure...I am definitely making it again..

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I love this cheesecake. I printed the original recipe a few years ago. In re-printing it today, I noticed that the baking time is different. The original time was listed as 1 hour-1 hour 15 mins. I usually find that it needs to bake 1 hour and 20-25 mins. The suggested 45 minute baking time may possibly be a misprint from the original recipe posted years ago. Could explain why so many people comment that it is runny and/or they need to bake it longer than the time stated.

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I can't believe how easy this was to make. This was the most flavorful cheesecake I've ever had. I'm in the process of making my second one just for this week alone. I come from New York and I'm used to having more of a stiff, very firm cheesecake. My family however doesn't like it that way. This cheesecake recipe has more of a creamy texture. I've now switched sides. Thank You Tyler for the best cheesecake ever!

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This is my go-to recipe for cheesecake. Lemon is one of my favorite flavors! I did have to lengthen to cooking time, possibly due to high altitude, but it always turns out great!