5 Reviews

Obviously the first person that posted something on this recipe did something wrong. This recipe is great! I Added one extra egg and it turned good. It perfect for a fruit topping being that it is not terribly sweet. I would recommend adding a bit more sugar IF you do not plan to do a fruit topping if you like a little sweeter Cheesecake. Even whit out them though it is still delicious.

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Corona0218 December 21, 2010

This was very very DRY! The flavor was off, too. I was completely embarrassed over this disaster of a recipe. It needs to be made with a water bath like other good cheesecakes are made. I will not be making this again.

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shrimplover November 29, 2009

I needed a recipe for a 6 inch springform pan also. It's just the right size for 2 people. The cheesecake was excellent. I like a little creamier texture so will try adding an extra egg the next time. This is a wonderful recipe.

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Doods February 11, 2008

Just made this Wilton recipe for the second time today as the first time it seemed dry and/or overbaked. Made these changes which worked best for my oven. Baked the crust at 350 as directed but turned down the temp to 325 and baked for 30" , then left oven door open for 30"which gave me a not too sweet, very creamy result. Hint to insure a great texture - mix cream cheese and sugar then add remaining ingredients and mix on medium speed only until thoroughly combined. Overmixing incorporates too much air and increases the chance of cracking as it cools.

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Kathleen R. August 14, 2016

This was delicious! I made it in a 7 inch tin but followed the recipe to a T. I then served it with berries. Its really creamy and so good that next time I'll double the recipe! Thanks!

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Ginger Rose July 15, 2008
New York Style Cheesecake (6-Inch)