18 Reviews

This is a great recipe. I've used one that was slightly smaller but still very similar. I am by no means an accomplished chef and need some more practice on my crusts, as they never seem to stick together as well as I'd like. Also, I've seen some peoples' reviews wishing the filling was a bit fluffier. Here's a quick tip for that with the same recipe: separate the egg yolks and whites. Mix the yolks in when the filling calls for eggs; keep the whites separate til the end, beat the egg whites until stiff, and then fold the egg whites into the rest of the batter. Same great taste, and the custard will come out nice and fluffy.

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jsmith006 March 23, 2009

We took this to a pre-Xmas dinner with family & it was a hit all-round. I've made it a few times, but when i do i scale down the filling to: 2 packs of cream cheese, 1/2 cup sugar & 2 eggs. And I have a tip: To prevent the top cracking, leave the cake in the oven to cool with the door slightly open. Thanks for sharing, Lennie. :)

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Rhiannon and Matt December 17, 2007

this is my first baked cheesecake and it turned out AWESOME! i originally had some doubts, as all the other recipes i looked at involved flour and this one didnt. however, the result was a silky smooth texture and a moist center. PERFECTION! thanks for sharing this recipe :)

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lucialau January 17, 2013

This cheesecake turned out perfectly. My guests thought I got it at a bakery! I used a small casserole dish water bath during baking time. I then turned off the oven and let the cheesecake set completely before taking it out to cool (about 20 minutes).

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Katie224 July 09, 2010

I've baked at least 10 cheesecakes with this recipe alone so I'm a fan. The only problem I have is that 3/4 a cup of sugar isn't enough. You need at least a tablespoon more than that for it to taste sweet. Other than that I'm impressed. I have this webpage saved to my computer.

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iampleased November 28, 2011

THIS is the cheesecake my husband has been longing for!! I have tried quite a few other recipes and none of them were just right- until this one. I will make a small change this afternoon when I make it though... Because of the size of pan called for, the cheesecake comes out very thin (short). So I am going to cut the crust down by a third and bake it in a smaller pan. THIS CHANGE IS PURELY ASTHETIC! The flavor of this cheesecake is wonderful!!

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MrsHudson March 11, 2010

Amazing cheesecake. My husband made this and it turned out perfectly! He made a raspberry sauce to top it with and everyone gobbled it right up. Delicious! Thanks for posting Lennie :)

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~Leslie~ December 17, 2008

Excellent! Tastes amazing and very simple method!

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Chefb123 October 11, 2008

Decent basic cheesecake - Yum!! we overbaked it at 28 minutes, but it still tasted great on the inside. May try something fluffier next time, but you can always depend on this one. We also did 2 eggs, 1/2 cup sugar, 2 packs Philly and full vanilla. Hit the spot! Thanks.

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Chef Pollo May 27, 2008

This was so easy! My 7 year old and I made this together and we had a great time. It was simple and delicious. We drizzled some chocolate sauce over each piece after plated and they put some cherries on top. Absolutely perfect - and we got to make a cheesecake together. This was so great for him!

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CandyTX April 09, 2008
Basic Philly Cheesecake