The Ultimate Cheesecake

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I agree with other reviewers on here. The consistency was definitely not that of a typical cheesecake. I followed the directions, leery of the cooking time and the sour cream to cream cheese ratio. The cooking time worked out fine and I allowed the cheesecake at least 24 hours to set up. However, the center of the cheesecake was extremely creamy... runny would describe it better. The taste was good, but not excellent. I didn't try the blueberry topping, as there are not many blueberry fans in my family. I would probably try this recipe again due to its simplicity, but with modifications. I will definitely cut back on the sour cream next time.

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Absolutely amazing! I didn't use his blueberry topping, but a opted for cherry instead. Wow, creamy and tasty. I let the cake cool overnight and it was the perfect consistency.

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Absolutely incredible. One of the moistest cheesecakes I have ever eaten. My guests raved about it and are asking for it again at the Christmas party.

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great recipe. cooked for 1 hour and left it in the oven with the door ajar until cool. placed on a wire rack until room temperature and then refrigerated for a couple of hours. love the creamy texture...perfection!

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i've made this a dozen times, excellent every time!

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This is my favorite cheesecake recipe. i have to make it every year for Thanksgiving. It is beyond delicious as well as easy. Thanks Tyler!!!

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really good. i've made this 4 times now, and each time it's perfect. the custard is creamy, tangy, lemony and sweet, and the crust is perfectly crunchy and cinnamony.

despite double and triple layering the aluminum foil on the bottom of my springform, the water still leaks. so when i pull it out of the oven, i think the whole thing has been ruined, and i get really upset. then i refrigerate it, and the amazing (magical? part is that after the chilling period, you'd never know the foil let water in-- the crust isn't soggy. i know this is weird, but it's true.

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Very good cheesecake! After reading other reviews, I decided to lengthen the cooking time, which I'm glad I did, since it was very jiggly at the end of 45 minutes. The flavor is great - I don't think the lemon flavor was too strong at all, as some other reviewers mentioned. The consistency was the only thing I didn't care for. It was more of a cheesecake mousse, which was still good, but I prefer my cheesecakes to have a denser mouthfeel. It did firm up a little more overnight, but is still a pretty soft cheesecake. Perhaps next time I will try baking dry instead of a water bath, and/or reducing the sour cream to 12oz instead of 16oz. All in all, very delicious recipe!

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This was the best cheesecake I ever made. The taste was amazing (it is slightly lemony, so cut back on the zest if you are not fond of lemon. The texture was smooth and creamy. Amazing. My friend ( a self proclaimed cheesecake connoisseur commented that it was the best cheesecake she'd ever had.

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Tyler you rock! I have made this cheesecake several times and it's always the bomb. Made it again tonight per my daughters birthday cake request and everyone loved it. Thanks for sharing. See you next week at Santana Row. Love the new book!