The Ultimate Cheesecake

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This was a very good and creamy cheese cake. I felt like I had to chime in on the baking time also. I baked it for a good hour and a half at 325 and refrigerated for 24 hours or so. It came out really great. Didn't use the blueberry sauce since it's not the season and it was still very delicious. Regarding the crust though, I used 30 graham crackers and it was way too much. I'm thinking 20 should do the trick. Loved the subtle lemon flavor and the hint of cinnamon in the crust. Definitely will make again.

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I listened to the other reviewers and baked it in a 9" pan for 55 min. Then left in the oven (with it turned off and door cracked for 30 min. The cheesecake was perfect. The only complaint I have is the crust got soggy even though I wrapped it in tinfoil.

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I am giving it 4 stars because i haven't tasted the final product yet.Making it for a potluck tomorrow.I did taste the batter before sticking it in the oven,and it was delicious.the lemon zest added that kick to it. don't omit the lemon zest.
i have tried Giada's almond crust cheesecake before, and she used mascarpone cheese in it. that was the MOST amazing cheesecake i have tasted in my life.But unfortunately mascarpone is a little too expensive especially when people keep requesting me to make it.So i started looking for a cheaper version.This is certainly half the price compared to Giada's cheesecake I used to make.I just hope it's as good.I'm a little nervous about water baths.If you're okay with it then i say go for it.But i just stuck 2 pans filled with boiling water under it. I baked it for an hour and now it's resting in the oven for 40 mins with the door ajar. I'll use nutella topping.And for the crust i used some left over chocolate chip cookies with 3 almond biscotti.

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Wow! What can I say AMAZING!! I changed a couple things: 1. used 2 pkgs (8oz each plus additional 3 oz of Non fat cream cheese. 2. had only 1 and a quarter cup of sour cream so I used whatever i could 3. did not use a water bath rather used a loaf pan filled with boiling water and stuck it in the oven with the cheesecake 4. cooked it for 55 mins plus then left it in there for another 5 mins with the door shut.
After all was said and done I left it in the oven with the door ajar for another 40 mins and then placed it in the fridge overnight. Turned out magnificent!! Thanks Tyler!

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I only gave this a 4 because the cooking time is very obviously not correct at this temperature (oven is checked for accuracy with sensor. Otherwise, this is excellent...*IF* you like a creamy, almost pudding-like cheesecake...which I do. In an 8" pan, this took 60 minutes, plus another 40 minutes in the oven (door cracked about 2" and oven turned off. You might be able to get by with 45 minutes in a 9" pan...possible since this cheesecake is quite deep to start with. Due to the somewhat delicate nature of this cheesecake, I would put any toppings on individual slices, not on the cheesecake.

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wonderful!! not thick and pasty, but creamy. I substituted half the sour cream for greek yogurt and used half low fat cream cheese. Couldn't even tell!

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Outrageous! I cooked the cake 55 min. and left the cake in the oven with the door ajar for another 40 min. No cracks but I will cook it 60 min. next time. It was awesome even with the center collapsing slightly. Made it for the first time New Years day and my family loved it. Everyone said it was the best cheesecake they ever ate. So creamy, perfectly tart and not too sweet. Thank you Tyler!

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Great Cheesecake! Made it for New Years Eve dessert. Everyone loved it. It was creamy and not too rich. Thanks Tyler.

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This was my first time making a cheesecake, infact, the first time baking anything other than cake, cookies and brownies that only require "just add water." It came out GREAT. no cracks like some reviewers said, and I also baked it for 55 minutes like some suggested. it was AMAZING! I left it in the fridge for 4 hours before I couldnt wait any longer. It was a bit soft, but I imagine it will firm more overnight. It still tasted excellent! I added an extra lemon and another tablespoon of sugar for the sauce just cause I love lemon. I will defintely make this again!!

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Wow! This is a great recipe! I make mine gluten-free with the following changes:

Grind about 24 Enjoy Life Crunchy Vanilla Honey Graham cookies in a blender to equal 2 full cups of cookie crumbs. Mix in melted butter until cookie crumbs are just barely moist (It always takes less than a full stick of butter. Finish recipe according to the rest of the directions. The gluten-free crust will be more difficult to cut, so be sure to use a sharp knife!