The Ultimate Cheesecake

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This is a very easy recipe .. and man is it worth making from scratch. If you are a cheesecake lover or have one in your home - make this, you will be worshiped for it!

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SUMMARY - Very, very disappointed, would give no stars if possible. Reason - the end result was not serveable.
DETAILS - This was my first time making a cheesecake, so I was very careful about measuring, checking the temp of the oven, having right pan size, etc. I followed the recipe exactly as written. The end result - it was obviously not cooked enough to the point where the center was soupy. While I had read the 1st few reviews (which were very positive I didn't see until after this disaster that other people had the same problem. However, each person had different suggestions for the real time for the baking. I will NOT try this recipe again, since I am not sure what correct time to bake really is, and would rather find a recipe that has a better chance of success.

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This was the BOMB! Easy peasy. Made for Thanksgiving topped with strawberries. I also used fat free cream cheese and sour cream. The last cheesecake I made was the Barefoot Contessa chocolate ganche and it was awesome, but this was awesome and easy.

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Can I give this recipe 100 stars???? OH MY. By FAR the BEST cheesecake I have ever made and my family has ever eaten....SOOOOO many compliments. My husband said "Why don't you make this 2-3 times a month, does it HAVE to be Thanksgiving???" : I think we have a winner folks! I will add that I did not make the blueberry topping - I did however make a strawberry topping - The cake didn't need it - it was amazing by itself!

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This is, by far the best cheesecake recipe I have made...and I have made quite a few! It is a creamy and light cheesecake as opposed to a heavy, dense one. I used a fresh cream cheese from our local cheese chop, which I think contributed to the silky texture. I also added toasted almonds to the crust and topped with lemon curd and fresh blueberries. I think it was a prettier look than the warm blueberry topping.

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Best cheesecake ever! Recipe very easy. 45 minutes was perfect as I follow the recipe exactly!

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Amazing!!! yummy yummy yummy!!! A couple suggestions from someone who was made this cheesecake a dozen times. FIRST he says to bake for 45 min, like many others i think it needs longer i have baked it in different ovens and every time i end up baking it it for 55 minutes. Also, i add a little bit more sour cream. And for the blueberry sauce i think it needs way more than 3 tbs of sugar, its too tart for my taste... so i just try it and add more sugar till its to my liking. But everyone always loves it and wants more!!! and def. make your own crust its too easy and worth it...so much better than the pre-made crusts....TRUST ME!
LOVE YOU TYLER!

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This was the perfect cheesecake!!!!

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I agree with some of the other reviews. This cheesecake had great flavor but the texture was a bit too creamy for me. I am pretty sure i baked it enough since it was in the oven longer than the recipe said but the center of the cake was a bit too soft. I think I'd try some other recipes before using this one again. Also, watch it on the lemon zest.. a little goes a long way.

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This was very good, but not perfect. I was very worried about it not being cooked all the way based on all of the reviews, so I baked it an extra 10 minutes and then turned the oven off and let it cool completely in the oven before putting in the fridge overnight. It was still very creamy in the center, but I think it was fully cooked and this is just a creamy cheesecake recipe. It wasn't bad, it's just not necessarily what I was hoping for. I did not make the crust as I wanted this to be gluten free so I made an almond flour crust instead which worked well. Also, I used greek yogurt instead of the sour cream. The topping was very runny so I added a bit of cornstarch and it was perfect (I was using very sweet, frozen blueberries so I halved the sugar and probably could have left it out completely. I also didn't add the zest to the topping since I didn't want too much lemon flavor. If you like a really creamy cheesecake then this is a great recipe!