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I have mixed feelings on this one. I made it for a party at work and it did go over quite well. I got a lot of compliments, but I wasn't completely satisfied. It took longer to set than I expected, and it did crack while cooling.(I covered it with a strawberry topping.) I also prefer my cheesecake to be richer. This one was more creamy. Good taste, people seemed to like it, but it didn't turn out as I pictured. Fun to make though.

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MarkSmart924 November 11, 2008

Oh...my..god! This is the best cheesecake recipe yet, and I have tryed alot of different ones. It is so creamy and light, and the taste is so yummy. Thanks joseph for posting the best cheesecake recipe. I will make it again and again! This is for sure a 5 star recipe.

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Kittencal@recipezazz July 22, 2003

delicious. I replaced sugar for equal (30 pac.) The Best cheesecake. Too good to be homemade

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marcela urrutia April 25, 2003

I previously used a recipe on food.com like this, but with a variation in the ingredients (less sugar & no sour cream). I didn't think that was flavorful enough so I wanted to try this one...but didn't half the mass volume of cream cheese. So I halved this recipe then baked according to that recipe: http://www.food.com/recipe/cheesecake-70614. The result was a really good cheesecake, more sizable for my two-person family.

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Bake Em N Take Em January 15, 2014

My 11 year old likes cooking and found this recipe. He made it by himself. It was a huge hit. Everyone assumed I had made it. MMMM

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Sistah45 May 01, 2009

Granted it made a good cheesecake, but not perfect. It tasted too sour from the sour cream to me. and this was a HUGE recipe, makes a big one.

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Layanette March 10, 2008

I made this recipe as stated, only substituting all organic ingredients (pure organic cane sugar, organic cage free eggs, organic sour cream, organic vanilla, organic butter, organic graham crackers, etc.). The cheesecake did do the 'crack' thing as I expected. I felt this cheesecake was too mushy. It said to make it 24 hours in advance (to keep refrigerated 1-2 days prior to serving)...well by the time 24 hours had passed, the cake was turning mushy, the crust was no longer nice, the whole texture was not nice anymore...and 2 days later forget it (the leftovers were just not looking too nice). I think a firmer texture that would hold up better would be preferable. I wasn't thrilled at all by this recipe and wouldn't make it again.

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seven2skip November 05, 2007

the cake part itself was perfect. rich and yummy. however, i think there was not enough crust, will double the amount next time. also, i will probably try halving the ingredients for the cake part, as there was a lot of batter, till it almost overflowed the pan. i did get a crack in the middle of the cake, because i didn't use the bowl of water technique, for fear of the soup prophecy coming true. will try next time and see how it turns out. thanks for a wonderful cheesecake!

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hidenka mei mei July 23, 2007

So far this is the best tasting cheesecake I've ever made. It comes out smoother if I mix everything else well before adding in the eggs. Thanks!

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veroanique June 29, 2007

Heavenly, rich, creamy and dreamy! I baked this with an oreo cookie crust and a strawberry pie filling marbled topping. The idea for the topping came from White Chocolate Raspberry Cheesecake. The baking time for me was 30 mins more than the stated time. I used a bain-marie and it was flawless-no cracks. I made this for my 2 year old's birthday. When I put it on the table his eyes opened wide and he said WOW! Then he tried to grab the entire cake saying "mine! mine!" It was really hard to cut pieces for anyone else!

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WizzyTheStick May 24, 2007
Best Cheesecake Ever