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I use this recipe. It's very good and easy. 3 suggestions: 1) Place unbaked cheesecake toward the top rack and in the middle of the oven. 2) Place a pan of water (any pan that holds water), I use a 9 inch pie pan. Fill pan with water and place it on the rack below the cheesecake, centered. 3) Check your cheesecake at 45 minutes, I rarely need the time noted on most NY Cheesecake recipes. I use this basic recipe for many variations. Save out 1 to 1-1/2 cup of batter, fold in 1/2 cup strawberry jam, once blended poor it in a circular motion to the cheesecake. Use a toothpick to swirl a bit more. Just swirl away then bake. Try chocolate. Save 1 to 1-1/2 cups of batter, add melted chocolate (1/2 cup semi sweet chocolate chips), blend, swirl & bake.
This is the most wonderful cheesecake. If you like a dense, yet smooth cream-cheese flavor - not-too-sweet cheesecake - you will fall in love with this one. This took me back to the day when my mom would take me as a little girl to a local authentic Italian restuarant and order one piece of their New York Cheesecake with a big glass of milk and split it. Itwas all we could afford, but it was also all we could eat because it was so rich. What a treat! My old cheesecake recipe has been replaced. Thank you again Marg for a wonderful recipe and a great way to carry on the old cheesecake tradition my mom started - now I can make it and won't she be surprised!
This is a good cheesecake that is easy to make. I made this last weekend on the spur of the moment, and the family really enjoyed it. Thanks!
Very yummy cheesecake!!! I catered a luncheon at church this afternoon and they requested New York Cheesecake. I'm so glad I chose this one! It's very easy to make. I love how it baked up so beautiful and brown on top. This is very decadent and rich. I used a 10 inch pan and cut it into 16 pieces. I'll definitely be making this one again! Thankyou so much!