The Ultimate Cheesecake

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I think this would have been a good cheesecake, but like other reviewers, I think the baking time is off. Baked it for 45 minutes at 325 in the water bath as directed. It was still jiggly, but the directions stated it would be. So I let it set for 30 minutes, then refrigerated it for 4 hours. Majority of center was like pudding, very runny. Not a thick cheesecake at all. Very disappointed in this recipe. I only glanced at the reviews, and I now see where others have had this problem.

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This appears to be a duplicate of another recipe by Tyler, so I'll post my review here as well.
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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This the best cheesecake I have ever made and or tasted. I have made this 5 times and even gotten $50 for it at a dessert auction. Follow the directions and you can't go wrong.

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So disappointed. This was my third attempt at a cheesecake and it didn't turn out right yet. Cooking times cannot vary so much that others found it perfect and mine was a runny mess. Or...are we supposed to use the convection feature? I've returned the cheese soup to the oven in the hopes of cheese cake!

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made with fresh wild berries for thanksgiving dinner amazing.

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Took a few tries to get it right, but it was worth the effort!!

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This is soooooo good! I followed the recipe with only minor modifications: I only used 8 oz of sour cream instead of a whole pint (16 oz. Also, I did the water bath but baked it at 400 degrees for 25 minutes. It wasn't soupy or soggy at all with those changes, came out perfectly. Next time, I'm going to try it with a rasberry topping, and might try orange instead of lemon in the cheesecake.

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Absolutely amazing recipe! The cake came out delicious! Definitely will make it again and again.

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This is the best cheesecake recipe that I have tried so far. Made four of them for a party, two strawberry topped and two blueberry topped. Everyone loved them, the taste, the creamy texture and the crust. One thing though, make sure you have some heavy duty foil on hand to wrap around the pan so no water seeps into the crust, regular foil is not wide enough. Fortunately I have some very good pans that seal excellently. Make this for special occasions and from my experience I believe your guest will love it. You really can't go wrong with Tyler's recipes - he is an awesome chef.

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It was very good ! my family would like to have it this weekend.Thanks Tyler!