The Ultimate Cheesecake

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best cheese cake i have ever had i double the recipe and use a 10 inch pan and all my family lov3es it. makeing 4 for a weeding of a family member

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Wow - it is really the ultimate cheesecake! The blueberry topping was awesome! The hints of lemon in the cake and topping were a great touch. After reading a lot of reviews on the cheesecake, I decided to make it in a thick ceramic pie plate. I did put the pie plate on a baking dish with water and cooked it for 50 minutes. I let it cool in the pan for 30 minutes and in fridge for 4 hours. It was still not completely set - just a little jiggly in the middle but by the next day it was completely set. My family loved it!

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I was curious to see how this cheesecake would turn out, since it contains less cream cheese and eggs than some other recipes. Thought I may end up with a not-so-creamy-cheesecake, but boy oh boy, is it a great cheesecake! I even used a plain yogurt in place of sour cream to aim for a healthier cheesecake. I also dded a teaspoon or so of lemon juice. It was creamy enough and such a great tasting cheesecake! Now I know all other recipes that contains a lot more cream cheese would be way too rich...

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Made just the cheesecake today all by itself (only the second cheesecake I've ever made in my life for a charity bake sale held at a local restaurant. Boxed it up with lacy paper doily bakery style. I topped it with strawberry rhubarb glaze that I had left over from a cobbler I made a few days ago instead of the blueberries. Restaurant staff asked if they could break into it instead of selling it whole and well...it was literally gone in less than 10 minutes! I even had to rush it...shoved it into the freezer for about an hour and then drove it 15 miles in 90F temps without a/c in my car! They put it in the walk-in for about 15 minutes after I arrived and it STILL worked!!! Very creamy, light, and the lemon zest put it over the top. I'll definitely be making this again. Thank you Tyler Florence!

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My favorite cheesecake recipe to date. I have now made this 5 times and each time get very favorable responses from family and friends. The hot water makes sure the cake does not crack during baking.

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Please bake this longer. I followed this recipe exactly and ended up with cheesecake soup. Good for the people that it came out perfectly for, but I let it sit for 4 hours and was still not set. I let it sit overnight- so an additional 8 hours- and was surprised to find it still not set in the morning. So I wasted a ton of money on fresh ingredients and this has to go in the bin. Again, bake longer or better yet find another recipe.

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I followed the instructions exactly, but this needs to be cooked longer than 45 minutes in my opinion.. Way too creamy.. It can't even be cut without falling apart.. Tastes good, but needs to be cooked at least 1 hour 15 minutes..

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This cheesecake was a bit too creamy for my preference. Taste is good just not crazy about the texture.

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This thing turned out awful! I cooked it for well over 45 minutes, and when it appeared to finally be done I took it out (after letting it sit in the oven for a bit and refrigerated it overnight. When we cut it at a party the next day the entire inside was not cooked and it just turned to mush. I'm really not sure why there are such varied reviews on the cook time. Seems to have worked perfectly for some and awful for others.

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This was so creamy, perfect cheesecake. I followed the recipe step by step, I did not change a thing. Made it on mothers day and my family loved it. Listen to Tyler, do not over cook it.