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The Ultimate Cheesecake Recipe

The Ultimate Cheesecake

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Average Rating:

Total Reviews: 389

Showing 51-60 of 389

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  • on November 21, 2010

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    excellent recipe but I managed to get good results only when I added about 20 minutes to the cooking time.

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  • on November 07, 2010

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    Come on Tyler Florence, 45 minutes at 325 for a cheesecake! You are the chef so I took your word and had to serve my family ice cream for dessert. I would have had to use bowls and spoons to serve this cheesecake. Highly disappointed, if I make it again I will cook it for at least 60-75 minutes !!!!!!

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  • on October 30, 2010

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    Made this cake many times by now. The flavor and texture is amazing and everyone that tried it loved it. I did have to adjust tthe baking time by adding 15-20 minutes and then letting it cool down in the turned-off oven with the door cracked open. The center was still giggly but the sides were well-baked. It was perfect and ready to be eaten 24 hours later. Excellent!!!

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  • on October 24, 2010

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    I have a regular electric oven and found that this cheesecake is perfect in every way except that it did require a bit more cooking time for the center to set even after cooling. The water bath is crucial of course. I increased the oven temp to 350 degrees F and this helped. At 325 degrees I increased the baking time to 70 minutes. For the blueberry sauce, fresh blueberries weren't in season the first time I made it so I used frozen which were a little more tart. I thawed and drained them and doubled the sugar and it worked out well though I still prefer the fresh. The cheesecake set nicely, was moist and came out perfect both ways. The flavor is unbeatable and it truly is the ultimate cheesecake!

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  • on October 18, 2010

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    I love this cheese cake. I have had fun taking the basic recipe and adding different flavors. My family loves it and I love making it.

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  • on September 25, 2010

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    this is almost identical to my mother-in-laws cheesecake recipe, with the addition of lemons and blueberries.. that was my husband's favorite, and now this is too! i use light cream cheese and egg whites only. i hear the key to a great cheese cake is the sour cream, so i don't skimp on the fat here, and use organic. everyone LOVES it!

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  • on August 14, 2010

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    Ok, I must admit, the first time I made this cheesecake, I followed the directions and it didn't firm up after refrigeration. The flavor was fantastic so I decided to give it another try. I added 1 tsp cornstarch to the sugar and followed according to the directions. I did bake it for 15 minutes longer, turn the oven off and left the oven door slightly ajar for at least 30 minutes. The center was a little jiggly but after refrigeration it was PERFECT! The blueberry sauce was a perfect compliment. The texture was smooth and creamy. My husband who has never liked cheesecake absolutely LOVED it. I

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  • on July 26, 2010

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    Tasted like a sour cream cake...Next time I think I will stick with Paula Deens recipe. Her cheesecake was fabulous!!

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  • on July 12, 2010

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    I have been making cheesecakes for the last 33 years, and this was the best!! The texture and taste is exceptionally good. I just placed a few fresh raspberries on each slice instead of the blueberries. Thank you, Tyler!

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  • on June 29, 2010

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    My husband wanted a cheesecake for Father's Day and based on the reviews, I chose this recipe. I almost cooked the cheesecake longer because it was really jiggly in the middle but went with Tyler's cooking time and I think that was a mistake. It tasted ok, but it didn't get firm like I expect a cheesecake to do. Or maybe it is supposed to be more creamy than firm? It also didn't have that cheesecake taste to us. I think what we like is a New York style cheesecake and this wasn't it. Loved the topping, though. All in all, we liked it but it either needed to be cooked longer or less sour cream for our taste.

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