The Ultimate Cheesecake

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This is really an ultimate cheesecake. I made and watch the video since this is my first time and made a few adjustment after reading some of the reviews. ( I cooked mine for 350 degrees for 1 hour instead of 325 and the middle is still jiggly let it cooled for 30 minutes and refrigerate overnight the probem the middle was not firm enough or cooked like the rest of the cake he said it should. I will try next time and will cook it probably 1 hour and 20 minutes to make sure it is cooked. Forget the blueberry I am not a big fun of it myself and my girls just like the plain cheesecake. I always buy mini new york style cheesecake frozen and thought that's how the cheesecake should taste and never soft. But ever since I've tried Tyler's recipe I want to make it again and next time I will know what to do. Thanks Tyler!

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First time I made this, it ended up being cheesecake soup. To prevent that the next time I made it, I increased the bake time to 1hr and 15 min, used half as much sour cream and added a tablespoon and a half of all purpose flour. That seemed to do the trick. It was smooth, creamy and delicious.

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To say this receipe is simple yet amazing is an understatement! I have made it many, many times and have found that a bit more time in the oven (10 mins does wonders for the consistency... I suppose it all depends upon your oven controls and method. Also, I typically use a water bath with a double layer of wide-width heavy-duty foil to eliminate any chance of seepage.
I have at times modified the receipe by adding fresh vanilla bean and eliminating the blueberries and lemon. Truly amazing!
Thanks Tyler -

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I made this for a dinner party that fed 11 people. I had made a very heavy lasagna for the main course, so I wanted something that wouldn't be too heavy and dense and rich for dessert. But cheesecake still seemed appropriate for the occasion. This cheesecake was the perfect option. I'm not a fan of super-dense cheesecake that makes me sick after three or four bites. I used a disposable foil roasting pan to put the springform pan in and it fits just right. I left it in the refrigerator for probably almost 18 hours and it wasn't the slightest bit runny or jiggly. I also am not a fan of blueberries, so I used strawberries for the topping. I sliced one pound of strawberries and arranged on top of the cheesecake, then prepared a second pound of strawberries with the lemon juice and sugar and poured this sauce over the sliced strawberries. Everyone commented that it looked professionally made and tasted amazing.

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I love this recipe. I did make changes though. As Monica mentioned that it was very mushy. I had the same experience several times. I have tryed this recipe to the letter 3 time with the same effect every time. Eventually relaized I added a good 4 table spoons of real honey to the crust to thicken to add extra glue to the cust and really pack the heck out of the crust as your forming the crust. I also diched the water bath and up'd the teperature to 375 and kept the 45 minuets. I did put the cake on a cookie sheet so the non stick spray heats up and runs out. Then I let the cake sit for the 30 minuets and imediately stick it in the freezer over night. I have completed this method 5 times with outstanding success!!!! I do take the cheese cake out in the morning or wait and move to the refridgerator about 3 to 4 hours before serving, add topping and done and done!!!! I now abosoultely love this recipe now. No more Mushy cheese cake.

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This is the best cheese cake recipe that I know of . Thanks for sharing it..
Chef Keith

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I followed the recipie and have made it before, and it was a bit 'soft' the first time, but edible...the second time...it was like cheesecake pudding!!! I baked it for 325 for 1 hour (15 min. extra than required and left it in the over for about 20 mins. afterward...then placed in fridge for about 6 hours...still too runny! WHY?????? What can I add or delete, or add more of to not make it so "creamy"????? Should I not beat the cream cheese as much? add more heat?? another time I made it and left it wayy too long in the over...it was rubbery! Who has a solution so it wont be so creamy-a.k.a. or need a WEEK in the fridge to 'set"????? HELP!! I love it, but it's embarassing when people start saying "oh, it's creamy" and then someone else says, "is there a straw in the house???" :-(

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I made this for my husband, and he loved it! I've always heard that cheesecake is tricky, but this was not hard. I don't have a pan large enough for my spring form pan, so I put the pan of water on the lower rack. It came out just fine, no cracks and very creamy.

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This is the best cheesecake ever!!!! I did have to make more crackers for the crust.

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I just made this cheesecake today and it was absolutely delicious! One of the best cheesecakes I have every had in my life! The graham cracker crust is to die for, and in my opinion really makes the cheesecake. The little dash of cinnamon in the crust really makes a huge difference. Contrary to some other reviews, I found the 45 minute cooking time to be sufficient for the cheesecake to set. However, after the 45 minutes, I did take the cheesecake out of the water bath and put it back in the oven because I noticed that some water had gotten into the foil and I wanted to dry out any water that may have gotten into the crust. It wasn't over baked at all. It has a very creamy texture and it wasn't too dense. I did use lower fat cream cheese and sour cream and no one even tasted the difference. The blueberry topping really went well with the cheesecake. It's so good that even after making it today it's almost gone! Everyone had a piece and my friend even took a piece home so her mother could try it! I will definitely make this again!