Easy Sour Cream Cheesecake
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
I made this for my family. I put graham cracker crust instead. It was super easy. Just a hint for warming up the cream cheese to make it soft to work with .Take the cream cheese out of the boxes leave the foil on and put in hot water for about 10 minutes. Make sure the foil is sealed. It warms it up then you don't have to wait to get to room temperature it is done in a matter of minutes. I do the same with eggs as well. I leave the eggs in the shell in warm water for about 10 minutes and it does the job. I will keep this recipe for sure.Read More
Very easy to make, but does tend to crack, so if you are serving it for a dinner party, use a topping.Read More
I made this for my family. I put graham cracker crust instead. It was super easy. Just a hint for warming up the cream cheese to make it soft to work with .Take the cream cheese out of the boxes leave the foil on and put in hot water for about 10 minutes. Make sure the foil is sealed. It warms it up then you don't have to wait to get to room temperature it is done in a matter of minutes. I do the same with eggs as well. I leave the eggs in the shell in warm water for about 10 minutes and it does the job. I will keep this recipe for sure.
Pretty good cheesecake recipe. My usual recipe uses more cream cheese so I used this one. I used a graham crust in a springform pan. I always bake my cheesecakes for like 15 minutes at 450 then reduce the oven temp to 250-275 and bake for like another 45min. Then I turn the oven off and let it cool in there for an hour or so. Then place in frige overnight. This way there is no crack and it will be perfectly creamy, no water bath needed!! If I make this again I'd probably add a tablespoon of lemon juice.
I've tried this now 2 times. Both times I did not use the crust. I used the SplendaBlend (half sugar-half Splenda) and low fat sour cream and low fat cream cheese. I bake it in a 9" nonstick round metal cake pan that I liberally spray with Butter Flavored Pam. First time it cracked, second time it didn't. I don't mind the cracking though because I like the rustic look. (Doesn't look machine made to me) I baked at 325 for 70 minutes. It come out to about 135 calories per serving if the cake is cut in 12's. So Rich that is all I need! I'm thinking about serving it with berries today for color. I really enjoy this recipe. Thanks!
DO NOT ADD LEMON JUICE! It will destroy your cheesecake. The thirteen people who rated the review that suggested that as helpful obviously did not follow the suggestion of adding lemon juice. It will react badly with the sour cream and the end result will be a mushy, dense, flat, and acidic desert that is not entirely unlike cheesecake.
I was very determined to find a cheesecake recipe that had only 1 cup of sour cream since that was all I had on hand. I was a little skeptical about this but gave it a go anyway. Oh.my.goodness.!! It was velvety smooth, creamy with the perfect amount of sweetness and a hint of vanilla. The shortbread cookie crust is a great idea, it set the cake off nicely. For those of you who are having problems with cracking, bring your cream cheese, eggs and sour cream to room temp. The cream cheese must be perfectly soft; if you're pressed for time soak the packages in warm water and squish flat until warmed through. Mix the batter as little as possible-just until everything is blended. I've made this twice now and it's perfect. Quick, easy and simply delicious!
This is the BEST cheesecake I've ever had. And it is especially awesome since I made it with all fat-free dairy, 2 egg whites, and Splenda! Awesome! I made this into 4 "mini" cheesecakes without crusts, so it only cooked for about 50 minutes. I keep different fruits cut up in the fridge for a different topping every day. Thank you for my new fave!
I made this for easter, it went over very well! I made my own crust with graham cracker crumbs (I didn't have a shortbread crust on hand, I'm sure that would be even better) and used low fat cream cheese (that neufetchetel sp stuff) and low fat sour cream, and it was still great! I decorated the top with strawberries and blueberries and my dessert was first to fly off the table (even before the double chocolate oreo cookie pie!) Nice and light after a big meal.
Wonderful - better than a restuarant! I made it for a special occation and it was perfect. Although I did make it with a biscuit base, the cheesecake was rich but not too sweet. I cooked it in a waterbath for the time stated and it didn't crack or burn. Recommended with pleasure - Heaven!
Very easy to make, but does tend to crack, so if you are serving it for a dinner party, use a topping.
I only had only a few hours before a dinner at our house to come up with something yummy for dessert, & this was the PERFECT recipe!! Picked up the 2 packages of cream cheese, & a pre-ready made graham crust at the store. Put the cream cheese out on the counter for a few minutes, then creamed all the ingrediants together. Poured over the crust, put the pre-ready crust tin in the oven, & it was done in 55 minutes! No using a sppring pan, and the curst tasted just as good as the homemade ones I have done before. Beautiful and SO yummy! Sprinkled red rasberries and drizzled chocolate sauce over it. Guests raved about it, and none was left! This is a definite SAVE recipe that is SO super easy!!!!!
This was the first time I ever made cheesecake. This recipe was easy and delicious! I made it a second time using a graham cracker crust, it was also a big hit!
This used to be the Philadelphia recipe! Years ago it was on the inside of the box, with graham cracker crust instead of shortbread though. It's my all time favorite. thanks for posting :)
Cheesecake is my favorite dessert so with that being said I know a good cheesecake and this is really good cheescake . I have my go to cheescake recipe which is similiar with the ingredients just involves more bars of cc. The reason I made this is bc I needed to bring something to a family dinner but didnt want to waist a whole cheesecake that wasnt gonna be all mine to enjoy lol. Since I had 4 bars of cc I thought great I can make 2 one for me and one to bring to the dinner which is exactly what I did! The only thing I added was a TBLSP of cornstarch (tablespoon) to make it thicker and creamier bc I was worried that 2 bars would result in a skimpy cheescake and it came out perfect and wonderful you can even do 3/4 cup sugar with this recipe and it would still be delicious bc my recipe involves more bars and 3/4 cup sugar and its perfectly sweet enough. For those who said it was eggy??? Im confused if you look at other cheescake recipes you will notice that for each bar of cc is an equal amount of egg added to it so there is no reason for it to taste eggy at all and mine didnt mine was perfectly sweet creamy and thick the way cheesecake should be so try it and I promise you wont be dissapointed. I also used water bath on bottom shelf my cheesecakec was on middle rack and water bath was directly underneath on bottom rack no cracks whatsoever. In my oppinion 60 min is perfect 70 will be over done mine cooked in 60 Im glad I put my timer for 60 min bc it was fully cooked.
I love to half this recipe, and put just the pie part in cupcake papers. Enjoy!
I always try to make recipes a little healthier. That being said, I used low fat cream cheese, fat free sour cream and splenda instead of sugar. It was rich, creamy and absolutely delicious.
My boyfriend and I both thought that the sour cream left an after taste. We both threw away our slice and I tossed the pie. I followed the recipe exactly. Not sure what happened...
Outstanding flavor! I added about a tablespoon of lemon juice to add some extra umph, but probably the best cheesecake recipe I've made!
have made two and still don't know how they taste after aging overnight.
Fast easy to make cheescake. Used homemade grahem cracker crust in a 9in springform pan, bottom only, no sides. Prebaked crust for 10 min, while mixing up filling. used about 1 1-2 sour cream(to finish off the container) and no lemon juice (didn't have any). Baked for 50-60 minutes, turned off oven, let sit for 30 min (door closed). Took out ran knife around edge and put in fridge to cool. No cracks Tasted pretty darn good.
Recipe is great, but way too much vanilla if you are using any type of topping. Half it to one teaspoon if you are :) Otherwise, perfection! I always like the flavor of a dense cheesecake, but hated how thick and dry they were. This will give you that flavor with creaminess! Cooked for 15 minutes at 400, then 45 minute at 250. Cracked the door to the over for an hour, and then left in the oven overnight to cool, (approximately 8 hours,) and then refrigerated, YUMMY!
Just a hint to those who've ever had their Cheesecake crack: Place a cake pan, half filled with boiled water in bottom of oven while cheesecake bakes. I helps keep the oven moist & cheesecake is less likely to crack! Good luck & Have a Happy Holiday!
I have made this several times since saving the recipe and i must say...DELICIOUS! I don't know how many times i say that while eating it. Not only can i not get enough but my family can't either. They request it for all occasions(im the betty crocker of the fam) and also making a couple for my mom's school. That's how good. I do put a little more vanilla and a little less sour cream. Not by much though :) Thanks for the best cheesecake ever!
I usually seperate out 2 tbsp of sour cream and melt it with milk chocolate chips, then stir it in with the rest of the filling. Makes the absolute best chocolate cheesecake, especially in an oreo crust!
This is the best cheesecake! It was creamy and light. Not too thick like other cheesecakes. I used regular cream cheese, light sour cream, and 3/4 cups of sugar (because those were the ingredients I had on hand). I served it with whipped cream and strawberries. We LOVED it!
This was my first time making cheesecake, and I was very pleasantly surprised at how this recipe turned out. I spent a lot of time reading the reviews and didn't see that anyone had used greek yogurt instead of sour cream, but I opted for it anyways, and it was great! I cooked it for 80 minutes at 325 degrees because I put it in a roasting pan with water so it wouldn't crack, and it didn't. I also added a teaspoon of lemon juice. The texture is lighter than some of the richer cheesecakes I've tried so I didn't feel as guilty eating it! Next time I will make with lowfat cream cheese. I also wanted to mention that I didn't have a springform pan, and baked it in a non-stick cake pan instead, and it was fine. I was just making it for me and the husband, but it came out of the pan fine.
Love this recipe! Turned out great. I only had 3/4 cup of sour cream so I subbed in some vanilla yogurt to make up the difference and it was fantastic! I topped it with a homemade blueberry sauce and it was half gone before it even cooled! Will be using this as my staple cheesecake recipe.
Delicious and simple! I couldn't find a shortbread crust, so I mixed up some snickerdoodle cookie dough and made a crust from that.
I've made this recipe numerous times in the last year, and it's always been a big hit. I add two tablespoons of good rum instead of the vanilla as a nice variation. To make it quickly, bake it up in foil muffin cups with a Nilla wafer on the bottom as a crust. They only take about 20 minutes to bake that way. When I cook a whole cheesecake, I make a graham cracker crust and put some jam on top while it's still hot to make a glaze. In either form, it gets rave reviews! I've never used a water bath, though I do bring the ingredients up to room temp. It sometimes cracks, but I couldn't care less. It tastes the same either way!
This is my first time making a cheesecake AND baking lol...the top of mines came out burnt and was cracking (idk if that's what's suppose to happen??? but anywho) haha...I covered my top with cherries and now it looks like a masterpiece! And quote my guinea pigs taste tasters (my co-workers) "this is soo yummy!" Thank you for sharing! Will use this recipe again!
I used this recipe for cheesecake bites topped with homemade lemon curd and fresh raspberries. Very simple. Just baked the mix in muffin cups then topped with curd and berries and refrigerated. Delicious.
This recipe is quick, easy and delicious. The first time I used an 8 inch pie pan and the next time I used my spring form pan. It was really thick in the smaller pan and thin in the spring form pan. I preferred the thicker cheesecake. I made my own graham cracker crust and put cherry pie filling on top. Thank you for sharing this wonderful recipe SBDEVENEY.
Made this cheesecake yesterday. Used gluten free grahams with butter to make the crust. Followed the recipe and baking instructions just as written except for a little lemon zest into the batter. It is wonderful. Baked perfectly-no cracks, light and delicious. Made blueberry topping from frozen blueberries. I ate mine plain. Thanks for a great recipe.
AMAZING!! Pure Love!
Definitely the name for this cheesecake!! It was very easy and delicious!! Perfect texture perfect 5 stars in my book!!
Great recipe. Here's another version. Mix at least 1 cup sour cream, 1 tsp vanilla, and a tsp or 2 of sugar. Mix well. Take the cheesecake out of the oven at 55 minutes. Pour sour cream mixture on top and Bake 15 more minutes.
I've tried this cheesecake 2 times and I love it since it's very easy to make and it tastes great! The first time I made the crust and the seconde time I used a pre-maid crust and the cheesecake is very adaptable to both types of crust. The only thing is that both times the cheesecake craked but for me it's not that important.
SO EASY AND DELICIOUS!!!!! I made this for my husband and added blueberries on top. Mmmmm!!!! A winner for sure.
This easy & quick to put together cheese pie is a keeper! Made as stated but I did add a sprinkle of cinnimon to the mixture. It made too much to fit in one pie pan so I baked 2 ramikins too. I used a graham crust and added blueberry pie filling on top when served. I love to make cheese cakes but my kitchen is very small so my springform pan is packed away. This is much better then the fluffy pies I make. More like cheese cake. Will make this agin! Company worthy.
Excellent!! I followed this recipe to the T. I left the cream cheese on the counter to soften to room temperature. It baked perfectly in 56 minutes without a single crack. I let it cool on a rack on the counter for about 3 hours, covered it and left it to chill in the refrigerator for 24 hours. It came out excellent and tasted better than some store bought cheesecakes. It was smooth and delicious. I also made a caramel sauce to drizzle over the slices. It was a huge hit and I will definately be making this again. This recipe is a must!
very easy and basic. I had a 10 in. springform pan and it was VERY thin.
So easy to make, i didn't have any vanilla left, so i used dried lemon juice, it was just perfect. I will make this again and again, Merci !
This is sooo good. I baked it at 425 for 15 minutes as suggested, then turned the oven down to 275 for another 45 minutes - perfection! I also added a tablespoon of fresh lemon juice and used graham cracker crust. Delicious plain but next time I will add a fruit topping. Really easy and very good!
I have used this recipe several times no changes to the ingredients. Making two today for some friends didn't have vanilla extract so I substitute it for lemon extract still came out good.
This is delicious. Very light. I only had 1/2 of an 8 ounce pkg of cream cheese and another full 8 ounce pkg. I reduced the ingredients by half and it came out perfect. I used an already prepared graham cracker crust. We tried it while it was still warm. Yum!!!
I had to use up some sour cream and cream cheese before it went bad in my frig and I found this recipe. I didn't have a cheesecake pan so I had to use two pie pans. The batter was too much for one pie pan. I made a homemade graham cracker crust because I didn't have the shortbread. The cheesecake was alright. I thought it would be better with all these good reviews. I will just stick with an original new york style cheesecake next time.
This recipe is now my favorite cheesecake recipe. The taste is unbelievable! Wish I could give it more than 5 satrs!
This is an easy recipe, family loved it. Curious though, what's your topping??
Made this for Easter. I was really looking forward to this with all the great reviews. Made recipe exactly as shown. Two people said it tasted "different". Not good. Threw the cheesecake away.
This is my go-to cheesecake receipe. The ingredients are readily available, and it is so easy to mix and bake. Unlike one reviewer, I add either lemon or lime juice as wanted with no adverse effect on the texture or taste. This really is a great base for many cheesecake variations.
I make this recipe without a crust and substituting a sweetener for the white suger to make it a low carb treat. It has become my "go to" recipe. I have made it many times now. I like it with a dollop of no sugar added jam on top. I have found that the longer you beat the cream cheese and egg mixture, the fluffier it will be when baked. It really is a great base to experiment with add ins as well - try peanut butter and/or chocolate chips. yum! It is a perfectly simple and very tasty recipe!
This was so easy and came out great!
This was my first attempt at a baked cheesecake. It was delicious! I did add 1 tablespoon of Key Lime Juice, but other than that I followed the directions exactly. MAGNIFICANT!!
This was the first time I made cheesecake and it was a hit! I combed through my pantry and combined shortbread and graham crackers to make the crust from scratch. Since I only had 8 ozs of cream cheese, I adjusted the rest of the ingredients accordingly (1/2 of sugar, eggs, vanilla, and sour cream. The result was a lighter cheesecake. For the topping, I warmed up frozen mixed berries on the saucepan and did not add sugar and then spooned on top of the cheesecake. Will definitely follow the recipe next time and will probably come out with a richer cheesecake. Never knew making cheesecake was easy and will never buy a store bought one again.
I just made this cheesecake last night. What an excellent flavor! The sour cream gave it a nice tang. The texture was smooth and creamy, not at all like a traditional NY style cheesecake. I thought it baked up very firm but was disappointed that it cracked a great deal while baking. It also fell about a half inch as it cooled. I tried it topped with blackberry syrup, yummy!
Extremely delicious and easy! Mine took a little bit longer to cook (around 80 min.), but I'm also at a high altitude, and used a water bath, so I'm sure that's why. Because of the water bath, I had absolutely no cracking. Very creamy recipe. I made as instructed, and am very excited to make another with a fruit topping! Thanks for sharing!!!
I made a graham cracker crust since I didn't have the ingredients for the shortbread crust. I otherwise followed the recipe to the "T". It wasn't creamy like other cheesecakes I've made. It was a bit gummy so I'll not use this recipe again.
Wow, this was easy. I wasn't concerned with cracking, as it typically doesn't take away from the taste so I beat the living daylights out of the cream cheese, eggs and sour cream. I did grease the sides of my pan, placed a cake pan full of boiling water on the other rack in the oven, and made a tinfoil tent over the cake itself. (I didn't want that chewy film you can sometimes get...thought the tinfoil would help) Not only did it not crack, but it tasted AMAZING! Tip: Do let it sit overnight in the fridge. I tried a piece a couple hours after cooling and wasn't over the moon - This morning (Hey, don't judge, if there's cheesecake in the fridge it's just as much a breakfast dish as it is a dessert) the cake was SUPERB! I didn't use the crust recipe - I mixed a cup of chocolate crumbs with crushed walnuts and butter. Yummy! Creamy, smooth and impressive! Will be making this one a lot! I also liked that it only used 2 packages of cream cheese - That stuff is starting to resemble the price of gold per ounce! ; )
I've been cooking a long, long time but this was my first attempt at cheesecake. My husband requested one for Easter. I picked this recipe simply because it called for the amount of cream cheese I happened to have. I made a graham cracker crust but otherwise followed the recipe to a T. It turned out perfect and was embarrassingly easy to make. I'll use this one over and over.
Easy to make and turned out well. I used a store-bought graham cracker crust.
Very good,and easy.
I loved how easy this recipe was!!! I used a graham crust, since its what I had, and I added a handful of blueberries to one, and some york peppermint patty to the other. They were a hit. Because I used a shallow dish, I ended up getting 2 pies of of the recipe!!! Everyone who tried it, loved it!!!!! It is a recipe I will use again and again!!!
Not your normal dense cheescake. You could eat more than one piece without feeling too full. Nice and light. Make sure it is completely cool before you eat it. I cut it too close to serving time and it was a little warm still. It was a lot better later after it was in the refrig for a couple of hours.
I made this for my friend's birthday. I served it today at work. EVERYBODY raved about it. I brought blueberry topping, separate, for those who might want some. Very, very good recipe. Thanks! Will make often :-)
This is my new favorite basic cheesecake recipe! I made it exactly to the recipe. I made my own graham cracker crust and used a 9" springform pan. Husband loves cheesecake, so I do make them often, topping with cherry pie filling. So delicious, and so easy!!
This is a delicious cheesecake! Easy to tweak the recipe in order to make unique flavors. I added mini chocolate chips throughout the filling and put it in an oreo crust. Yum!
This was great! I added a little lemon juice and extra cinnamon!
I made this for Christmas dinner today. It was wonderfully delicious! I creamed the cream cheese and sugar for a long time in my standing mixer (about 5 min on med/high speed). It made it very light and fluffy. I thought perfect. I seemed to have an abundance left over after filling the pie shell, so not sure if that was from creaming it so long or what but I could almost have made two wonderful pies, in fact I could have had I not overfilled the first one a little. I cooked it for 70 min. It did crack a little, but it was toasty brown on top and cooled and settled beautifully. I was impressed with my first attempt a cheesecake. It was a hit and so yummy!! Thanks for the recipe. I will make two next time out of this recipe and maybe try the graham cracker crust with one.
To stop cracking, put cheesecake in a shallow water filled container when baking.
I made this recipe twice with great results. The first time I used low-fat sour cream, no lemon juice and used the water bath cooking method. The result was great tasting with no cracks but it wasn't "quite" set completely. I think the lemon juice would have done the trick. Second time I used regular sour cream, 1 tablespoon of lemon juice and the modified heat cooking method and got great results without a crack also. Either way, it's got our vote!
I usually use Chantal's New York Cheesecake from this site, but only had two tubs of cream cheese and very little time so I made this one. Simple and easy. My husband loved it so I'll make this again for sure. I baked this in a 9 inch pie pan and just pressed ground up shortbread cookies with melted butter into the pan and then poured the filling in. 60 minutes later it was golden brown with a few cracks, but topped it with raspberry sauce and it was delicious. Recommend if needing a quick cheesecake.
This was a super cheesecake! My husband and I are on the "Somersize" diet so I made this without the crust and with splenda sugar. It tasted so good we don't miss having sugar and white flour loaded cakes and treats anymore.
This is a delicious, rich-tasting cheesecake! I used the shortbread crust recipe found on allrecipes.com and sprinkled chocolate chips in top of the crust before pouring in. I also added white chocolate syrup (used for coffee flavoring) to the cheesecake and whalah! The cake was devoured by family in less than 12 hours! I plan on making this one for the holidays! Thanks for an easy and delicious recipe!
This turned out great. The sour cream makes it creamier and not as firm as other cheesecakes. I made my own graham cracker crust and I added juice of one lime along with 1 teaspoon of lime zest. I prefer a citrus flavored cheesecake. I also topped it with a homemade strawberry sauce. I also used a bath and it didn't crack. My wife and daughter just ate cheesecake at the Cheesecake Factory, and they both said this one was better.
This recipe was wonderful! I made a lower calorie version of this using 1 pkg of non-fat cream cheese and 1 pkg of 1/3 fat cream cheese. Then I substituted Splenda for 1/2 of the sugar. I'll definitely make this again.
this was the first cheesecake i have ever made and it was very quick and easy. it also came out really well (no cracks). i added about 2 tsp. cinnamon and cut back on the sour cream just a bit and it came out delicous! also, watch the time, mine was done in about 55 minutes.
This has the same ingredients as my great grandmothers recipe but a lot less complex to cook. Thought I would try it for my birthday because my son wanted to make cheesecake for me. Should have stuck with my grandmothers. This was to eggy and not creamy, although it did have a decent taste. Wont make it again.
This was a very good and simple cheesecake to make. My only complaint although rather insignificant was that the cheesecake cracked. I made it for myself though so I guess it didnt matter. Lol Overall Good.
Delicious! I used a Graham cracker crust, the neufaundel cheese (or whatever it's called) with 1/3 less fat, and a sprinkle of lemon zest. Couldn't stop sneaking bites.
Was very good and easy to make.
I made this cheesecake last night after I ended up with some unused cream cheese. I ended up using 3 8oz packages of cheese (only because I wanted to use it up) and 3 eggs. I baked it in a water bath. It looked beautiful, slightly browned on the top and no cracks. I made a buttered rum sauce that accompanied it wonderfully. Will absolutely make this again!
i made this for my family on thanksgiving and it turned out rather well.i did have to cook it a little longer then the suggested time and i used a graham cracker crust.over all an easy and good recipe ill be using again.
Great recipe! I used a pre-made (store bought)cookie crust. The batter makes more than enough for 2 of these. Would make again.
This recipe is great!! I followed the first review (bake at 450 for 15 etc....) and it came out perfect!! My husband gave it a 10. Thanks!!
THIS IS SOOOO GOOD! My first cheesecake. It was so so easy. I made my own graham crust, which tastes much better homemade! And used a spring form pan, which made the cake come out beautiful. I made a strawberry topping for it...but the cake is so good, I prefer it just by itself! The sour cream REALLY makes this lighter and less rich than most cheesecakes...my family loved it so much, it's not gone yet and they are already making sure I will make it again soon. :)
Great cheesecake! It blended nice and smooth, tasted awsome, and didn't crack!! I did have to cook it for about five minutes more, but it wasn't much. Goes really well with Caramel ice cream topping.
This is an awesome recipe. I never thought I would be able to make a cheese cake this good. The only thing I would add is that it is almost a must that your cream cheese is at room temperature. If you fail to leave it out long enough, put it in the microwave for 45 sec to 1 minute. Of course take it out of the foil packaging first. Oh, and it does crack, but I don't mind because I always top it with fruit. Thanks for sharing this recipe.
I have made this many times. I very much prefer this cheesecake to the classic New York style. This is not as dense or sweet as a typical cheesecake. Not sure why everyone is so concerned about the cracking. Dump a can of strawberry pie filling on top and it is gorgeous and delicious!
Could someone tell me if the reason this tastes more custardy is maybe because of the sour cream that's in it? I wasn't thrilled with it this way but it was easy and my family liked it. Thanks for sharing.
This is a super recipe that is extremely easy to prepare. I omitted the shortbread pie crust (since I didn't have one on hand)and used a prepared graham cracker crust instead. I used lowfat cream cheese, and regular sour cream. I also topped my cheesecake w/strawberry pie filling/topping. My husband (ever the discerning food snob) loved it!!! Thanks for a great cheesecake recipe!
Made this exactly as written. It came out light, smooth, and yummy. Instead of prepared shortbread crust, I used the shortbread crust recipe from allrecipes PHILLY Bavarian Apple Torte Recipe (allrecipes.com/recipe/179674/philly-bavarian-apple-torte/). Easier than going to the store! Just 1/2 cup softened butter, 1/3 cup sugar and 1 cup flour, mix and press into the bottom of a springform pan. Thanks for the yummy, easy cheese cake recipe! This one is a keeper!
Now this is what cheesecake is supposed to taste like! This was awesome! I used a 9 inch graham cracker crust but there was a tad too much batter for the crust. I cooked it in a water bath for 80 minutes and it came out flawless. Thanks for the great recipe!!!
because of product shrinkage, it was too much filling for one pie crust! will try splitting it between 2 pie crusts next time.
Baked for my husband and on my way to store for more cream cheese to prepare another one. He absoutley loved it.Cheesecake is his favoriate dessert.
I've made this recipe for my husband several times and it never lasts longer than a day! Maybe my shortbread crust tins are small, but it produces about a cup more filling than needed. Other than that, this recipe is perfect!
Didn't try this yet. It sounds good. But why does the picture have some kind of topping on it, but the recipe does not call for a topping?
very good. fits nicely in my heart shaped pie plate if you make a half recipe. very easy to halve the ingredients.
The taste of the Cheesecake was great, unfortenatly living in Australia I was unable to get Graham Crackers for a crust and the biscuts I used did not bind well with the butter, the crust crumbled at touch, did add cinnamon and nutmeg to the crust which helped with the taste. Everyone who ate it gave rave reviews said it was awesome. I will be using this as my go to cheesecake recipe in the future.
The flavor was perfect, but it seemed dry. I don't know if I baked it too long? It did crack on the top, maybe I'll use a water bath next time. I'm going to try it again sometime and I'll post another review. I did it without a crust but I may do the shortbread crust with chocolate chips on it, sounds good!