New York Cheesecake

Recipe courtesy Scott Bieber, Executive Chef at Taste

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 41-50 of 54

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  • on January 19, 2005

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    Strange texture - I think I may have undercooked mine a bit, or whipped the eggwhites too much. I'll probably try making it again some time and see if it turns out better.

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  • on January 15, 2005

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    Excellent, excellent, excellent. This really is the ultimate cheesecake.

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  • on December 30, 2004

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    My mom is a diabetic but LOVES cheesecake. Took this recipe and used Splenda (a little too sweet,next time will use less sugar. But she loved it! I changed the crust though. Roasted 1/2 cup pecans with 1/2 cup shreeded coconut in the oven. Then chopped up with food processor, then combined 1/2 cup graham crackers with 3 tablespoons butter. YUMMY!

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  • on December 20, 2004

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    I have had many cheesecakes in my days and absolutely none tops this one.

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  • on November 08, 2004

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    easy

    to the point

    great end product

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  • on October 24, 2004

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    I have been a serious culinary hobbyist
    for many years and have made many a cheesecake and I visit New York regularly and sample the fare there. This cheesecake is one of the best I have ever tasted and it is not difficult to make, despite the "expert" rating.

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  • on September 13, 2004

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    This cheesecake is the BEST cheesecake I have made. I love the smell, the texture, and the flavor. It is a genuinely fabulous NEW YORK STYLE cheesecake. And it really is not that difficult to make if you know what you are doing. Thank you Tyler for teaching me my favoriate food recipe better than my own chef did!!

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  • on August 31, 2004

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    People often tell me this is the best cheesecake they've ever had, and they drop not-so-subtle requests for me to make it again. A bit time-consuming, but well worth the effort. It's still tasty without the creme fraiche or cherry confit, but those toppings are useful for covering a cracked top. The lemon is subtle, not overwhelming, and the cake is very rich.

    Ignoramus: Creme fraiche is a kind of cream that not all supermarkets carry. Try specialty food stores.

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  • on July 28, 2004

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    People often tell me this is the best cheesecake they've ever had, and they drop not-so-subtle requests for me to make it again. A bit time-consuming, but well worth the effort. It's still tasty without the creme fraiche or cherry confit, but those toppings are useful for covering a cracked top. The lemon is subtle, not overwhelming, and the cake is very rich.

    Ignoramus: Creme fraiche is a kind of cream that not all supermarkets carry. Try specialty food stores.

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  • on July 17, 2004

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    I made this recipe in many occassion and everybody loves it...this cheesecake is universal you can used all kind of topping you want.. This recipe must keep.

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