*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I wanted a recipe that was classic and easy. I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake.
I have made this recipe 3 times and my husband and I love it! I prebake the crust at 300' for ten minutes and I bake the cheesecake on top of a water bath. This helps to bake it evenly and helps it to not crack on top. It is also important to allow it to cool inside the oven with the door only slightly cracked to prevent cooler air to rush in the oven. This also causes cracks in the cake.it is very easy and has a nice smooth creamy texture. The taste has a touch of sweet but not overly so. Enjoy !
This is a great recipe. I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side. Notes: -This is more of a 10" and not a 9" -I put foil around my pan to prevent it from cracking -Started it on 350 but then turned it down to 300 after about 10 mins in. -towards the end I turned off the oven and cracked the door and let it cool in the oven. -added an extra tsp of vanilla and a little lemon zest -did a little more butter in the crust and added some cinnamon. These notes are what I did the 2nd time around and got a great cheesecake
First off, it says 9 inch pan. I used 9 inch and there was WAY too much filling for it. It started settling and overflowed - a lot. I used a waterbath, it still cracked a lot and was very brown on top regardless of using minimum cooking time. Not a big deal, planned to use a topping. (Country cherry) Tastes amazing. Everyone thought it was to DIE for. Never buying premade cheesecake again. Making my second one tonight! Using 10inch pan, baking 1hr at 300 degrees. Waterbath. Topping with raspberries, blackberries and strawberry medley.
Great! Exactly what I was hoping for-- easy, creamy, delicious. Made four small cakes in my mini cheese cake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good. Made exactly as directed, barring the name brands :).
This cheesecake is delicious and pretty easy to make. It was my first time making a cheesecake so I read through many of these reviews prior to. I added some cinnamon to the crust like one other reviewer did - and added some lemon juice and lemon extract to the filling - it was just a slight lemon flavor but perfect! I also prebaked the crust for 10 mins at 300 degrees, then filled it and baked for about 1 hr 10 mins at 350 in a water bath. Then turned the oven off and cracked the door to allow it to cool slowly. It has no cracks and was fully cooked perfectly. Also another note - many reviews stated that it was too much filling for a 9" pan - I believe they were using store-bought pie crusts as those pans are much smaller in volume than a SPRINGFORM 9" pan. The filling amount was perfect for a springform pan.
This cheesecake was easy to make and delicious. Because I'm just starting out (I'm 23), I don't have a lot of baking equipment and I had to use a regular dish instead of a springform pan. Well, I'm assuming that's what caused the cheesecake to crack. It was just for me and my hubby, so appearance didn't matter so much! Also, I feel like the filling should be split between two smaller cakes, because it overflows with just one. Other than appearance, the cake was delicious. :) Instead of a cherry topping, I made a blueberry syrup to pour over it. Yummm!
1st time using this recipe and it turned out awesome!! When my husband started eating it he was so quiet. I was afraid that it didn't taste good. Turned out that he enjoyed it so much that he has no words to describe it. I also made strawberry compote to compliment the cheesecake. But it is also good on its own. I followed some of the reviews to leave it in the oven to cool and waited till it is at room temperature before transferring it to the fridge. No cracks at all and the texture is super smooth. Thank you for the awesome recipe.