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The Ultimate Cheesecake Recipe

The Ultimate Cheesecake

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Average Rating:

Total Reviews: 505

Showing 61-70 of 505

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  • on March 04, 2012

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    This is a very creamy cheesecake. I made it as directed except after reading other reviews I used 1/2 the lemon and cooked it as follows: 325 for 55 min. then turned off the oven and let it sit in there for another 50 minutes. I did the jiggle test before removing it. I had trouble with water seeping into the bottom of the pan which made for a soggy bottom. I used wide foil but think that the foil needed to be farther up the sides of the pan. Also I would recommend using a really good heavy duty foil. Other than the soggy bottom the cake came out perfectly.

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  • on February 18, 2012

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    I love it made it for my family about I made a cheesecake cup out of it it was delightful and creamy and it tart for the lemon so i put more sugar then it call for but over all it was great ;0

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  • on February 15, 2012

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    I followed this recipe to the T and baked it an additional 15 min and it was still undercook. I wonder if the temp should have been 350 instead of 325. I was very disappointed with this recipe.

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  • on February 14, 2012

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    I wish I had read the other reviews that suggested to bake this cheesecake longer. 3" out from the centre is mushy. I used a gluten free almond flour crust that held up well and complemented the filling. This is a worthwhile recipe to try, it has a fresh lemony taste and a light smooth texture. Next time I will increase the bake time by 10-15 minutes.

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  • on February 11, 2012

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    Great flavor, disappointing crust and set. Loved how lemon-y the entire custard was, but the crust wasn't moist enough to set properly, and four hours plus the half hour rest weren't long enough for the cheesecake to fully set. A crumbly, gloppy mess.

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  • on January 30, 2012

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    Loved this cheesecake it was fantastic! There were a few things I did differently though. First I dont have a spring form pan and where I live I'd be lucky to find one. so a good old fashioned pie dish worked just as good. Second I didn't have a lemon handy but I did however have pure orange extract and it still tasted delicious! Third, I didn't use the blueberry topping, not bc i don't like blueberries, but because our commissary doesnt carry them fresh. So for my husband who loves cherry pies, I just bought a can of pie filling and put it on top! Easy and delicious, however it does need to bake a little longer than just 45 min.

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  • on January 22, 2012

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    Yum!!! The only thing I changed is the crust. I'm not a fan of graham cracker crusts, so I substituted pecan shortbread cookies.

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  • on January 22, 2012

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    Amazing!

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  • on January 22, 2012

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    I've been trying to make a cheesecake that I loved for many years and this is the first time I am very satisfied with the results. This cake was delicious and pastry shop quality. Thanks Tyler!!

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  • on January 12, 2012

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    This is the BEST cheesecake recipe I've ever made. I'm not a big fan of lemon flavoring in my cheesecake so I left it out.. what was left was an amazing classic cheesecake. Silky smooth, just the right amount of sweetness.. I too added 10 minutes to the cook time and it was just right. Let the cheesecake rest in the fridge overnight. BRAVO!!

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