The Ultimate Cheesecake
Show: Food Network Specials
Episode: All-Star Desserts
Rate This RecipeRead users' reviews (390)
- Recipe categories: Blueberry, Cream Cheese, Cheese,
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Average Rating:
Total Reviews: 390
Showing 81-90 of 390
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By hansardfamily_1...
Borger, TX
on February 05, 2010
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This cheesecake turns out perfect every time. It is flavorful and the texture is amazing!
By sissynewk_12543634
Windber, 78
on January 11, 2010
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This cheesecake is very easy to make. I made it in a 9 inch springform pan, bake it 1 1/2 hours, left in oven turned off for 30 minutes. Was very creamy and delious. I would recommend this recipe it anyone.
By robinko27_9848382
Rahway, NJ
on January 05, 2010
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Followed the recipe and it was more like custard than cheesecake. Maybe the cooking time is a typo?
By ebeimer_12507815
Fort Worth, 83
on January 02, 2010
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I made this dessert last night for my family's New Year's Dinner Party. I used an eight inch springform pan and put the pie on a rack. I filled the water bath up only until the water was just below the pie pan, about half an inch. I cooked the pie for about sixty minutes, then turned the oven off and cracked in open by sticking a wooden spoon in the top. The Cheesecake was the lightest, yet richest texture. Everyone said this was the best cheesecake they had ever had. Whether you use the blueberries or not, the cake is delicious, and the lemon flavor is just the right hint of a pop of flavor. If the follow the recipe as directed you won't be disappointed!!! It is amazing. Tyler seems to always get it right!
By chris.mobility_...
Spring Lake, 73
on December 26, 2009
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Light and Fluffy, not heavy like most cheesecakes....Great Great Great!!! I cooked in turkey roaster, my preferred method for cheesecakes, keeps it moist
By sw33tpea48_12386098
Flushing, 72
on December 25, 2009
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I followed the instruction, and the cake is still raw after baking it for an hour, the texture is like it was never baked. And it was too sour. Am I supposed to bake it longer than an hour? Should I leave it in the oven to cool after done baking for an hour? Receipe call for 2 cups of sour cream, is that too much, or should I leave out the lemon?
By rikasultana_124...
BALTIMORE, 60
on December 04, 2009
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i love this recipe!! thanks tyler it comes out perfect every time!!
By michele.grabner...
South Bend, 53
on November 27, 2009
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This was my very first attempt at a cheecake. My family cant stop raving about this cheesecake. I followed the recipe to the letter. The only exception I made was I left it in the oven for 2 hours after baking it for 45 minutes. Then refrigeratored it overnight. Thank you Tyler
By april.boyer_123...
Davenport, 54
on November 27, 2009
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I made this recipe 2 years ago, and everyone still raves about it. It has now become a staple for our Thanksgiving baked goods, and I get in trouble if I consider not making it.
I do add cinnamon to the grahmn cracker crumbs, and omit the lemon. I have never cared for a lemony cheesecake. I don't use cinnamon crackers because they are too cinnaminy.
BEST. EVER. CHEESECAKE. PERIOD.
Oh, I forgot to mention that its so easy, that even my little sister can help make it. And she burns water. :0
By my world is cooking
Germantown MD
on November 27, 2009
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THIS CHEESECAKE WAS SOO EASY TO MAKE I MADE IT A DAY IN ADVANCE AND JUST POP'D IT IN THE FRIDGE. THIS WAS THE FIRST YEAR THAT I MADE SOMETHING FOR THANKSGIVING AND EVERYONE LOVED IT THANK YOU VERY MUCH FOR THE RECIPE.