68 Reviews

This cheesecake is so amazing that I had to register on this site and thank you! Absolutely delicious!

Thank you for all the tips about pan preparation, about the water bath and the trick with the dental floss. This made my cheesecake come out beautifully.

I am on a gluten free diet and I learned to choose great deserts that simply don't contain wheat to begin with instead of fighting that losing battle of trying to simulate wheat in a wheat recipe. I made thischeesecake for my birthday. It was so good, I made it for an office Christmas Party. It was a huge hit!

I added quite a bit of extra lemon juice, not because your recipe was lacking, but because I'm a lemon fanatic and I served it with fresh raspberries. Perfect combination!

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Martian Snow December 19, 2012

This was very creamy.. but for me lacked flavor. Everyone raved about it. the bottome was very soft.

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razzintaz December 24, 2009

Love this recipe. I've make it a few times now and I can't just have one peice. This Cheesecake reminds me of a Cheesecake they serve at a little dessert place in Vancouver, Canada called "Cheesecake Etc" This is the closest cheesecake recipe I can find to match it. Thanks for posting this awesome recipe.

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Heather's Hungry July 23, 2009

Excellent!!! I took the other suggestions and cut the recipe in half as I was only feeding 6 people and did not want to have huge leftovers. My cheesecake cracked a bit, but that was OK as I served it with my recipe for #223183. My guests "ohhhed and awwwed" the whole dessert. I would definately do this one again!!!

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Abby Girl July 05, 2009

Mmmmmm..... I'm so glad I had a big supper or I'd totally pig out on this! I made it almost exactly in a 10" pan other than using lemon extract instead of juice (ran outta lemons) and I didn't do a proper water bath since I didn't have a baking pan big enough. I used a regular rimmed cookie sheet with about 1/2" of water. Not sure if I should have just used nothing rather than that, but wanted to at least pretend to do the water bath. Once done and cooled I topped it with cherry pie filling and sprinkled frozen blueberries on top. This was a very good a creamy cheesecake, deff served my cravings! It wasn't as firm as I expected, but still great none the less. I have over 1/2 the cake left, so next time I'll use a smaller pan as I'm sure my will power will not last long!

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Sam #3 June 11, 2009

This was delicious; who needs crust?? I wanted a smaller cheesecake so I halved the recipe and put in a 7" springform pan. I kept the first cooking time at 30 minutes, and the second at 55 minutes since I tested it and it was done. Served with a strawberry sauce. Everybody loved it. I want to eat the leftovers for breakfast...must...exhert...self...control...

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appleydapply May 19, 2009

WOW! This cheesecake REALLY lives up to it's name! Bird, you have really outdone yourself on this masterpiece. It was the most perfect, creamy, luscious, melt in your mouth slice of deliciousness I have ever tasted! I made this exactly as posted from start to finish (I was curious about the "caulking" part but Bird said caulk and so... I caulked). The only change I made was that I added a tablespoon of vanilla instead of a teaspoon. It came out BEAUTIFUL with a gloriously smooth top with NO CRACKS and it did not sink in the middle (check out my photo of it just after I removed it from the oven). I used a 10 inch pan and baked it exactly as directed. I really liked that there was no crust. I didn't miss it at all. I topped it with Vanilla-Poached Pineapple Sauce which was a perfect compliment. This will be my one and only cheesecake recipe from now on. I'll never want any other. THANK YOU for sharing this with us, Bird!

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Realtor by day, Chef by night May 11, 2009

A real winner here. First off the cake itself is beautiful. The water bath prevented cracking and is just such a wonderful idea. The cake is so smooth and creamy and melt in your mouth. Nothing I have ever baked before has ever come close. I had some trepidation about the crust but ultimately decided to not use one and make this exactly as written along with no topping. This is the best "naked" cheesecake I have ever had. It needs nothing to distract you from it's true flavor. A graham cracker crust would be wonderful and you could dress this up so many ways. The possibilities are truly endless. This is an instant 5 star favorite!

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invictus May 10, 2009

This is the Best cheesecake I have ever made. I brought it to a party and this cheesecake was gone within the first ten minutes that they started serving desserts. People actually thought it was store bought. I did make a graham cracker crust and I placed fresh strawberries on the top. I heated up some strawberry jam and glazed the top with it. Terriffic! Alot of work but well worth it. Thanks for the great recipe!

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978200 April 12, 2009

This is the first time I have ever attempted to prepare a cheesecake - I'm a new baker. The detailed instructions were so helpful and the cake is out of this world delicious. My DH loves cheesecake and he said this was one of the best flavored ones he's ever had. Thank you so very much for posting this recipe and especially for the instructions. I would never have attempted this without your "assistance".:D

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Gagoo March 31, 2009
Absolutely the Best New York Cheesecake (Gluten-Free)