The Ultimate Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was good but not the best I've ever had. Just like others, it was more creamy than a typical cheesecake. I prefer mine more dense. The crust also needed more sweetness. I even added about 4 oz more cream cheese because I read the other reviews and wanted it to be thick. But still a good cheesecake but not one I want to do again. The lemon zest gave it more of a lemon flavor instead of the tart flavor that the juice normally gives. Didn't make the blueberry topping either.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

PERFECT I just added two tablespoons of flour to the batter perfect everytime love this cheesecake. THANKS AGAIN TYLER

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is by far the best cheesecake I have ever tasted. I made it exactly like the recipe said, and even cooked it in the oven for 45 min. and cooled on the counter for 30 min. It turned out excellent. It was very creamy and the taste was delicious. I will definately be using this recipe for my cheesecake from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this is the best cheesecake I have ever had, and I'm not even an experienced cook. I used half the sour cream and baked on 375 for 35 minutes and it was perfect. I made it twice in one month! I need to get creative with the topping but the blueberries are so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The final product was pretty good but the recipe sucks. There is no way that cooking for 45 min and cooling on the counter for 30 min will lead to good results. Fortunately I read the reviews before baking and cooked one hour and let cool in the oven for an hour, on the counter for an hour, then into the fridge.

I don't think people should give 5 stars and then follow that up with all the changes they made to the recipe, it's not helpful.

As far as taste, it's good, but more custard-y than I like--I don't like tasting the eggs. Also i loke a denser cheesecake. I'm going to try the Kraft recipe next, looks classic and simple.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I assume that the recipe is supposed to say to leave the cheesecake cool for 30 minutes IN THE OVEN(with the door open.The blueberry topping should specify to only warm up and soften the blueberries otherwise they release a lot of juice when they pop. That said, I still think that this cheesecake has potential. If it is not taken out of the oven to cool, it might just have the perfect creamy consistency. Both the crust and the blueberry topping could be sweeter and tarter. I added gelatin into the blueberry topping and it stayed pretty and glossy looking. I also put the crust high all the way on the sides of my 9 inch round spring pan so that it came about 1/2 an inch above the blueberries which looks quite elegant and added peeled almonds into the crust which makes it more flavorful. Next time I will just add more sugar, lemon peel and lemon juice to both the mix and the topping and let the cake cool in the oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is absolutely delicious! I didn't change a thing and it came out perfectly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If I were rating the whole recipe, cheesecake and blueberry topping, I'd have rounded up to 5 stars. However, I think there are enough of those so I'm holding back a star for the fact that the topping needed a ton more sugar than called for, and I really do love a tartness added to my cheesecake (I've been known to squeeze plain lemon juice over it. I kept adding sugar and tasting while it was on the stove until I got a nice sweet/tart balance that everyone at the party raved about. People said the blueberry topping made the cheesecake, but as written it was far too sour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this cheesecake a few times and it is a hit every time!! By far best cheesecake recipe ever! However do not use yogurt in place of sour cream, it will not set up! (I was too lazy to go back to store so I just used yogurt instead :(

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor is a 5 dont get me wrong but it came out kinda soupy. This is my first attempt at a cheesecake and I feel like I failed. I followed the directions exactly but it didn't have the thickness I wanted, but the flavor is amazing.