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Share Your Cheesecake Memories

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From the lens The World's Best Cheesecake Recipe.

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  • biggking May 28, 2012 @ 3:24 am | delete
    OMG this looks soo amazing!
  • Daisy May 27, 2012 @ 8:50 am | delete
    Best cheese cake receipe!!!! So soft and creamy!!
  • JT May 19, 2012 @ 3:44 pm | delete
    in the best cheesecake recipe, it notes to mix the crust ingredients and chill for 15 min. in the next paragraph is states, when the crust is cooled>>>>>>>>>>> Is the crust suppose to be baked then chilled???????
  • Jodi_k May 19, 2012 @ 3:51 pm | delete
    Nope, no pre-baking necessary.
  • JT May 23, 2012 @ 9:46 am | delete
    thank you for the reply. 1 more ?, can I make the full recipe and freeze it before baking. would like to make minis but recipe is too much so I wld like to freeze small portions and use accordingly.
  • Jodi_k May 23, 2012 @ 11:48 am | delete
    I've never tried it, but I did a quick check and Kraft says that cream cheese may change texture if you freeze it. I think I'd make the mini cheesecakes, bake them, and then freeze them.
  • JT May 23, 2012 @ 1:16 pm | delete
    thank you for the immediate response. I think I will cut the recipe in 1/2 and see if that works as there are only a few gormet dessert eaters in this household. after completing will send comment as to the outcome.
  • lynn Apr 28, 2012 @ 1:58 pm | delete
    ok , so i;ve tried many many cheesecakes and so far i'm not that satisfied. my mother's birthday tomorrow and i'll definitely make this one.
    wait for me tomorrow for my final review.
    cheers
  • KateHon Apr 9, 2012 @ 10:41 pm | delete
    This cheesecake recipe sounds simply amazing! It's going on my short list for must-make desserts! Wonderful lens!
  • brynimagire Mar 26, 2012 @ 1:05 pm | delete
    Wonderful ! Nice info.
  • mjzalaco Mar 14, 2012 @ 4:25 pm | delete
    That looks delicious. Over the recent years I have been baking a variety of cheesecakes and cannot wait to try this one. Thanks!
  • Mar 10, 2012 @ 7:35 pm | delete
    Cheesecake is amazing!
  • kathysart Feb 7, 2012 @ 2:47 pm | delete
    I used to make a great cheesecake but now they never turn out.. what happened I have no idea! Sooo great to come across this recipe as I need to fatten up my husband. Angel blessed lens.
  • MelonyVaughan Feb 6, 2012 @ 8:26 pm | delete
    My husband loves this dessert! I think I'll be making it this weekend...Hope it comes out yummy!
  • Pinkchic18 Jan 16, 2012 @ 1:41 pm | delete
    YUM. Cheesecake is my favorite, I must try this recipe :) Thanks!
  • I_Fortuna Jan 14, 2012 @ 10:59 am | delete
    Everybody says they are going to try it but who has? I have and it is the best cheesecake. I made it around Christmas and it lasted for a couple of days because it makes such a large cake. It is delicious and I substituted low fat and Splenda to make it sugar and fat free. It still made a rich tasting and wonderful dessert without all the guilt and calories. It is easy to make to I hope someone else will actually make besides me. You will love it.
  • Selavi Jan 13, 2012 @ 3:30 pm | delete
    I'm gonna make a cheesecake. Great lens :
  • smartyAcc Jan 13, 2012 @ 9:50 am | delete
    Great recipe, i will try .. thanks :)
  • jeremykim2011 Jan 10, 2012 @ 2:09 am | delete
    Heavenly recipes! Mouth is watering now.
  • 1faithmorgan Jan 8, 2012 @ 11:39 pm | delete
    I would really like to try this recipe, I have always wanted to attemp a cheesecake but I think I will take your advise and get a mixer first :)
  • Julie Jan 2, 2012 @ 9:26 pm | delete
    Hi! Sounds delicious! What does "juice from one lemon mean?" Can anyone indicate in tespoons or tablespoons? Thanks!
  • Jodi_k Jan 3, 2012 @ 7:35 am | delete
    2 Tablespoons
  • Jan 2, 2012 @ 2:25 pm | delete
    This I definitely have to try!
  • LisaGirlGenius Dec 29, 2011 @ 11:01 am | delete
    I'm going to give this cheesecake recipe a go. I love the idea of mini cheesecakes.
  • Godsgraciousgift Dec 28, 2011 @ 9:14 am | delete
    When I'm prepared to make a cheesecake again I'd like to give the first recipe listed on this lens a try.
  • I_Fortuna Dec 24, 2011 @ 9:23 pm | delete
    The best cheesecake ever! I have not made a cheesecake in 30+ years and I followed the baking directions to a T and it must be foolproof because it was light and delicious. It tasted rich but was guilt free. We cannot have sugar so those of you like us just substitute Splenda, fat free cream cheese and fat free 1/2 and 1/2 and maybe you will be able to enjoy this cake too. Thanks for this recipe!
  • bharat01 Dec 21, 2011 @ 11:50 am | delete
    Wow...., my mouth is watering to see the pic of Cheese cake.., It's Yummyyyyyyyyy......, And I must say great lens, thanks for sharing this great Recipe with us..........:)
  • sarahrk Dec 14, 2011 @ 12:20 pm | delete
    I have definately bookmarked this recipe. It looks a lot like my mother in laws recipe and I love that.
  • ladykida Dec 12, 2011 @ 8:26 am | delete
    I'm gonna make a cheesecake today, sweet lens!
  • zulfadli Dec 6, 2011 @ 12:41 am | delete
    this will be as tasty as oreo cheescake if not one of the best cheesecake recipe :)
  • queenofduvetcovers Dec 5, 2011 @ 2:55 pm | delete
    My favorite....cheese cake! Can't wait to try the recipe, thank you. Great lens BTW =)
  • sarahrk Dec 4, 2011 @ 9:35 pm | delete
    This looks very similar to a recipe that I have been making. I am going to try this one to see if it's better. Thanks.
  • tinaanne Nov 29, 2011 @ 9:54 am | delete
    Great recipe.
  • Lindsey Nov 28, 2011 @ 8:20 pm | delete
    Made this lovely recipe. The batter tasted terrific, but it was WAY too much for my 9" springform and my cake has expanded out of the top... where did I go wrong? I have looked over the recipe and what I used and all my volumes are the same. Did no one else run into this problem???
  • Jodi_k Nov 29, 2011 @ 7:19 am | delete
    It could be that you mixed it too much or used whipping cream instead of heavy cream. What size eggs did you use?

    My mom made it once with extra-large eggs and it ballooned over the pan (she made mini cheesecake cupcakes with the leftovers).

    In response to your other comments, you asked why 1/2 pint instead of 1 cup... because pints and cups are different depending on whether it's liquid or solid volume of measure (yeah, it's confusing), so a half pint of sour cream is not the same quantity as a 1/2 pint of heavy cream. It's also easier to measure that way, since the cream comes in half pints and pints, and the sour cream comes in pints (just pour the whole thing, or half the container) into the mixture.
  • seosmm Nov 25, 2011 @ 4:51 pm | delete
    I just love cheesecake! Very nice lens!
  • jseven Nov 25, 2011 @ 7:54 am | delete
    I love cheesecake of all kinds and this is just a great looking lens, blessed!
  • Philipuk1983 Nov 23, 2011 @ 5:11 pm | delete
    That newyork cheese cake looks 10x better then any shopbought cheese cake ive had
  • Northwestphotos Nov 22, 2011 @ 6:07 pm | delete
    Your recipe sounds sinfully delicious! Thanks!
  • amieljaven Nov 19, 2011 @ 3:29 am | delete
    Yummy! I’ll definitely share this with my friends. Thanks for sharing. Squid-liked!
  • BlondeBomber Nov 10, 2011 @ 3:40 pm | delete
    The only way to go is New York style!! Love this. I actually made one with half Philly and half mascarpone - added fresh vanilla bean! Drizzled with hazelnut spread! INSANE! Thanks!!
  • HuntAndFishGuides Oct 28, 2011 @ 11:09 am | delete
    Man oh man, the picture of the cheesecake with the raspberry topping makes my stomach growl and mouth water. Looks great!
  • Danzuc Oct 28, 2011 @ 4:09 am | delete
    aaahh cheese cake. I love sweet things and this looks amazing.
  • cffutah Oct 26, 2011 @ 8:34 pm | delete
    yum, smooth dessert indeed, 'thumbs up' from this sugar lover.
  • Visitor Oct 22, 2011 @ 6:32 pm | delete
    Does anyone know how to add pumpkin filling to this recipe so that I could make pumpkin cheesecake from it. Please help I am afraid I am going to mess it up and 4 cream cheese are expensive lol
  • diyav22 Oct 19, 2011 @ 6:04 am | delete
    I will try it now...
  • wcjohnston Oct 17, 2011 @ 3:25 pm | delete
    Oh I can't wait to try it!
  • RenaissanceWoman2010 Oct 16, 2011 @ 8:35 am | delete
    Cheesecake for breakfast? Absolutely! Now that's my kind of friend. I will be making this recipe. Thank you!
  • privresearch Oct 9, 2011 @ 11:15 am | delete
    I must try this one!
  • sls1619 Sep 30, 2011 @ 8:39 am | delete
    Thanks for this terrific Cheesecake recipe, you know I had to download it :)
  • panda Sep 29, 2011 @ 7:26 pm | delete
    found this recipe just hunting threw good old google and it really is a wonderful recipe. i make it in bulk because i work in an industrial kitchen for students. they can't get enough of it! really is the best recipe that i've come across in a long time.
  • SheilaSchnauzies Sep 23, 2011 @ 10:50 pm | delete
    All about the cheesecake! Now where's my springform pan...
  • MommyMDL Sep 18, 2011 @ 7:59 pm | delete
    Fabulous!! Made it for my husband's birthday. It was a hit!
  • four two zero Sep 15, 2011 @ 2:17 pm | delete
    I made this yesterday it was delicious! But I suggest creaming the cream cheese and sugar before adding the other ingredients.. otherwise you're left with chunks of cream cheese through out the cheese cake.
  • katesawyer Sep 14, 2011 @ 9:44 pm | delete
    I love, love, love cheesecake. This looks delicious.
  • djeby Sep 14, 2011 @ 5:09 am | delete
    Looks delicious. We don't have that in our stores or restaurants. I'll try making it at home. :D
  • hamshi5433 Sep 13, 2011 @ 7:03 am | delete
    I am hungry right now and this lens just made it worse..I will definitely try out this cheesecake recipe..looks delicious!
  • fashionistadiva Aug 31, 2011 @ 3:57 pm | delete
    i am cheesecake addict!
  • Joie Aug 17, 2011 @ 3:26 am | delete
    Ahhhh.... cheesecake. When I was first married, my mom gave me a fantastic baking book, and it had an amazing cheesecake recipe in it that looked a lot like this one. Soooo good - I made it and had never had what you might call REAL cheesecake. Wow - recipe so good I even impressed myself!

    Years later, when we went to New York, we made a point of ordering REAL cheesecake - YUM!

    Of course, we mustn't forget the famous scene in "Guys and Dolls" where Frank Sinatra wanted to bet on whether "Mindy's" sold more cheesecake or more strudel.

    I'm definitely saving this recipe! It's going to go great with coffee from the Coffee House!
  • PaulOnBooks Aug 15, 2011 @ 8:35 am | delete
    Yum! Angel Blessed.
  • anaamhussain Aug 5, 2011 @ 7:50 pm | delete
    I am excited about trying out this recipe! thanx a ton :)
  • TheFoodDigest Aug 5, 2011 @ 3:10 pm | delete
    Awright! Now you're being unfair. Cheesecake is my weakness. lol

    Loved your lens.
  • successwithpaul Jul 29, 2011 @ 4:48 am | delete
    some helpful tips and advice for cheesecake lovers enjoy your delicious cheesecake
  • franstan Jul 29, 2011 @ 12:01 am | delete
    Great recipes
  • Gerald_McConway Jul 12, 2011 @ 8:58 am | delete
    MMMM, Cheesecake! Great recipe, can't wait to make it.
  • allcutestuff Jul 11, 2011 @ 10:47 am | delete
    I'm 5 months pregnant and I want a cheesecake right now. Great lens! love the pictures too.
  • elyria Jul 10, 2011 @ 4:05 pm | delete
    I never made a cheesecake from scratch, but will definitely try it and hopefully it will turn out yummy :)
  • nadjaiskeniskie Jul 9, 2011 @ 11:09 pm | delete
    Too good a recipe - and too easy to over indulge. Thanks, I think.
  • TravelingRae Jul 1, 2011 @ 10:08 pm | delete
    Yummy lens! I once offered to make cheesecake for a dinner party. I don't know what I was thinking; I'd never made cheesecake before! I adapted the recipe on the back of the Philly Cream cheese package and the result, well, it was quite possibly the best cheesecake any of us had ever had! I'm now going to have to find an excuse to make yours to compare. :) (BTW, I think a graham cracker crust is an absolute must!)
  • Tipi Jun 28, 2011 @ 12:15 pm | delete
    I love cheesecake, and this looks so good right now. Yummy! I may return and try your recipe, will send this to my daughter, she loves cheesecake too.
  • Duglaiglas Jun 24, 2011 @ 11:25 am | delete
    OMG!! I love, love, love cheesecake!!
    If I could cook, I'd surely try this recipe out... lol
    Thanks though.
  • kiwinana71 Jun 22, 2011 @ 10:51 pm | delete
    I like cheesecake, very nice lens. Thanks
  • Jun 21, 2011 @ 9:06 am | delete
    I can smell the cheese cake from here!
  • tssfacts May 28, 2011 @ 10:12 am | delete
    I like cheesecake but haven't been too successful when it come to baking it myself. My brother on the other hand is a great cheesecake baker. I know he would love this recipe. It's another Road Trip for the SquidAngels. I stopped by to leave this Memorial Day Weekend blessing from a SquidAngel.
  • flutestar123 May 28, 2011 @ 7:21 am | delete
    All of these recipes look so good! I'll definitely have to try one.
  • UKGhostwriter May 19, 2011 @ 1:53 pm | delete
    I'll certainly try this onem great lens!
  • dogface May 19, 2011 @ 10:16 am | delete
    Looks yummy, indeed. :)
  • mattseefood May 3, 2011 @ 2:41 am | delete
    If this is the BEST, then I'd have to try it and taste for my self :)
  • goode006 Apr 30, 2011 @ 5:23 am | delete
    My sister made a cheesecake like this one for my birthday.
  • ludys Apr 27, 2011 @ 7:24 pm | delete
    I like your lens. The New York cheesecake recipe looks fabulous. I will try it. Thank you for sharing it.
  • promotional-coupons-codes Apr 20, 2011 @ 2:29 am | delete
    I'm going to try some on Easter Feast.
  • livefamilylife Apr 14, 2011 @ 7:21 am | delete
    Thanks. Nice lens
  • EllipticalTrainersGuide Apr 6, 2011 @ 1:48 pm | delete
    That looked so appetizing that I have added the recipe to my repetoire
  • Laylaa Apr 5, 2011 @ 9:14 am | delete
    Why wouldn't a a hand mixer work?
    And also what do you mean by c? is it cup? how big should the cup be?
  • Jodi_k Apr 5, 2011 @ 9:57 am | delete
    The hand mixer doesn't work because they're not powerful enough to mix the batter. C is a common recipe abbreviation for "cup" - which is a standard US unit of measure equaling 8 ounces by volume.

    More on this here (if you need to translate to other measuring systems): http://en.wikipedia.org/wiki/Cup_%28unit%29
  • love4free Apr 5, 2011 @ 9:12 am | delete
    Looks yummy!
  • theraggededge Apr 3, 2011 @ 2:27 pm | delete
    Looks like my previous blessing has worn off - have another :-)
  • ravenko Mar 31, 2011 @ 11:18 am | delete
    I love cheesecake and will have to try this recipe yum yum
  • TamaraKajari Mar 21, 2011 @ 8:39 am | delete
    Finally! I've tried a few and non of them was good enough. I'll try yours for sure :) Thanks for sharing.
  • bakerwoman Mar 20, 2011 @ 1:21 am | delete
    Thanks for sharing such a yummy lens. Lenrolled to Happydesserts
  • MaggieF1025 Mar 19, 2011 @ 7:09 pm | delete
    Thank you so much for this recipe!! This was my first cheesecake, and it was much easier than I thought it would be. I do think that I overmixed it, because I ended up having a little bit too much batter for the pan and it did end up cracking, but it actually cracked in a star shape, which made it pretty cute anyway! It tasted amazing despite any mistakes I made, especially with the vanilla wafer crust. I will definitely make this again and try to perfect my mixing errors!
  • Rob3 Mar 17, 2011 @ 8:52 am | delete
    The chocolate ganache topping looks divine, must try it out, as cheesecake is a great family favorite.
  • Cinnamonbite Mar 1, 2011 @ 4:13 pm | delete
    Ah! You just saved my life! I have a cheesecake in the fridge--for spouse. I'm lactose intolerant, son has decided he doesn't like cheesecake this week and won't even try it (TEENagers! SHEESH!) and spouse, who can usually plow a cheesecake in 2 days is suddenly sick in bed with a fever! But you said I can freeze a cheesecake? OH THANK YOU! I was afraid I was going to have to throw it away! Besides, I used my candied kumquats over top (see my lens if you're interested) and didn't want to throw it away. Can't wait to try your recipe, by the way. Next time!
  • Jodi_k Mar 1, 2011 @ 5:14 pm | delete
    You're welcome! And yeah, teenagers! Well, more for hubby when he feels better.
  • Shirts-And-Travel Feb 26, 2011 @ 11:10 pm | delete
    Yummy! Thanks for sharing the recipes.
  • JeanJohnson Feb 26, 2011 @ 7:19 pm | delete
    cant wait to try these recipies out, thanks you :)
  • Gloriousconfusion Feb 14, 2011 @ 7:14 pm | delete
    These recipes look heavenly. Here's a Cupid Kiss from a Squid Angel for Valentine's Day
  • raosrinivas Feb 14, 2011 @ 11:56 am | delete
    A cheesy lens with cheese cakes. I love it. Thanks for sharing.
  • makingamark Feb 12, 2011 @ 8:16 am | delete
    I raced through this lens as I'm not allowed to look at cheesecake for too long - but I could tell it was good one! :) Wish I could linger longer!
  • Pnorway Feb 12, 2011 @ 3:23 am | delete
    great
  • stellah3 Feb 10, 2011 @ 11:59 am | delete
    just made it last nt. Havent cut it yet. Made it exactly as recipe & finished cake has huge cracks. It made so much batter it all didnt fit in my 10in springform pan.
  • Jodi_k Feb 10, 2011 @ 12:13 pm | delete
    Sounds like you may have overmixed it.
  • everythingsbaby Feb 3, 2011 @ 1:13 am | delete
    love it!
  • jojokaya Jan 26, 2011 @ 12:39 pm | delete
    Very tasty. Great lens
  • _Joan_ Jan 21, 2011 @ 2:35 pm | delete
    Just wanted to tell you that you are our homeschooling activity for today. When the cheesecake is done I'll let you know how it came out.
  • Jodi_k Jan 21, 2011 @ 4:47 pm | delete
    Sounds a lot more fun than any of the activities I had in school. I want you as my teacher! :-)
  • _Joan_ Jan 22, 2011 @ 2:18 am | delete
    Back to say that the cheesecake is delicious! Great recipe, and kudos to my boys for beating the batter smooth as silk!
  • Glenn619 Jan 20, 2011 @ 6:18 am | delete
    Cheese cakes are so damn tasty my mouth is watering already hehehe nice lens
  • zlipztream Jan 19, 2011 @ 12:38 am | delete
    Who could resist a slice of bluberry cheesecake over a cup of coffee? Now, that's a nice thought to keep. Thanks for sharing this (hunger-inducing) lens!
  • Zeemer Jan 17, 2011 @ 8:27 pm | delete
    I've always loved bluebery cheesecake!!
  • Pinguuu Jan 11, 2011 @ 3:43 pm | delete
    i had cheesecake at my out's... but that was about 2 years ago. still dreaming of it.. maybe ill try one of these recipes :)
  • Patti L. Jan 11, 2011 @ 2:08 pm | delete
    This was an incredible cheesecake! My family loves it! Everyone wants one for their birthday. Just a tip....the first time I made it, it was very mushy. I left it on the higher temp for an additional 10 minutes, and then left it on the lower temp for an additional 10 minutes as well. It was perfect!
  • ojahyazid Jan 4, 2011 @ 3:57 am | delete
    yummmmy... love cheesecake.. would definitely give the recipe a try soon :)
  • segam Dec 31, 2010 @ 2:54 am | delete
    Wow I like it :)
  • jackiebolen Dec 30, 2010 @ 7:41 pm | delete
    Mmm...sounds delicious!
  • Ruth Dec 29, 2010 @ 11:43 am | delete
    Does it come out the same using graham crackers or is it better to use vanilla wafers? Thanks
  • Jodi_k Dec 29, 2010 @ 11:59 am | delete
    Yes, graham crackers are fine.
  • Patti L. Jan 11, 2011 @ 2:09 pm | delete
    The wafers recipe is delicious! try it!
  • miaponzo Dec 29, 2010 @ 2:49 am | delete
    Wow thanks! Yummy I'm going to try this one maybe today :) I am going to use Stevia in it though, because I'm not allowed to have sugar.. wish me luck!
  • Jodi_k Dec 29, 2010 @ 12:01 pm | delete
    Good luck! I've never used Stevia - so can't say how well that will work, since the chemistry will be different.
  • javrsmith Dec 28, 2010 @ 8:09 pm | delete
    I'll have to make this soon. This lens has been blessed by a Squid Angel.
  • Momsbusy247 Dec 23, 2010 @ 11:06 pm | delete
    I tell you, I don't care for sweets, but, if there is a GOOD cheesecake I can not contain myself! This sounds wonderful.... when you are sending Julie's, just ship mine at the same time, okay? I mean, you will already be at the post office.
  • JaguarJulie Dec 23, 2010 @ 6:35 am | delete
    Ah, cheesecake ... well, my dear ... when are you going to box it up and ship IT my way? Merry Christmas ... I must seriously HAVE cheesecake before the END of this year.
  • cemer01 Dec 21, 2010 @ 3:57 pm | delete
    Your New York Cheesecake was the first real cheesecake I have made. Took it to the office and had wonderful reviews. Mine did crack in the middle, but I confess I popped the oven door ajar a time or two because the light bulb is burnt out in my oven and I wanted to make sure it was looking ok. Taste it what counts though - thank you!
  • JVandewalker Dec 19, 2010 @ 7:42 pm | delete
    It is hard to go wrong with a cheesecake recipe. It is my favorite dessert. Thanks for the tips!
  • Yaya11 Dec 18, 2010 @ 8:41 am | delete
    I wrote a comment on 11/24/10 under Thanksgiving Cheesecake. Well I made it again this time beating the sugar and cream cheese together and I still had the same problem when it came to the end product. It did cut down my mixing time though. I've made this cheesecake before (in a different oven) and it's always come out perfect. I'm starting to think its the oven I'm using. I don't open the oven so I don't know what's going on in there, but it seems it rises about 1" to 1/2" and then the middle sinks in and cracks. For Thanksgiving I did go ahead and serve it and after covering it w/ fruit topping it looked fine. My mom said that it was the best cheesecake I've made and EVERYONE loved it. So all in all I'm not worried about the taste with the cheesecake I made last night, but I do wish it looked more like the picture.

    I will probably try calibrating my oven and/or cooking it in with the water method like suggested. Thanks for all your help! I still love this recipe.
  • Jodi_k Dec 18, 2010 @ 8:46 am | delete
    Sounds like it could be the oven. Do you have an oven thermometer? Check the temperature and see if it's right, and also try the water bath. Glad you still love the recipe - and the important thing is that it tastes good! my mom's cracks too - she has an electric oven. Mine is fine - my oven is gas.
  • maxnic11 Dec 16, 2010 @ 6:31 am | delete
    cheesecake=delicious!
  • Auntiekatkat Dec 15, 2010 @ 7:30 am | delete
    I have lensrolled this lens to my two cheesecake recipe lens. Savory cheesecakes and my dessert cheesecake lens
  • jogreen1968 Dec 14, 2010 @ 2:17 am | delete
    I am addicted to my Artisan mixer, anything KitchenAid, there coffee maker is also a dream!
  • poddys Dec 13, 2010 @ 4:06 pm | delete
    Mmmmmmmm this looks really good. Very nice lens.
  • BluebellCanyon Dec 12, 2010 @ 8:02 pm | delete
    Your cheesecake looks delicious. Great lens and thanks for the recipe!
  • Dec 9, 2010 @ 10:57 am | delete
    every time we have a special day, my sister and I bake a cheesecake. I love cheesecake. Great lens.love your recipe.
  • cwimmer77 Dec 3, 2010 @ 11:33 am | delete
    cheesecake is great but i only need a small sliver to sufice.
  • Dec 2, 2010 @ 3:17 pm | delete
    If you are a cheesecake lover then you must try Cheesecakes by 'Cheesecake Factory' sold in Wholesale stores directly from the restaurant, go on and indulge :)
  • Salvatore Nov 30, 2010 @ 1:14 pm | delete
    I really want to eat this cheesecake, it looks so yummy!! Mmmmmmmmmm..........................!!!
  • CitiesChick Nov 29, 2010 @ 10:05 pm | delete
    Yummy! I don't have much luck with the full sized cheese cakes, so I have gone to the mini version. I will have to try this recipe next!
  • mintcandy Nov 27, 2010 @ 5:36 pm | delete
    Nice I will try the mini cheesecakes, I like trying out new recipes.
    Thanks :)
  • Nov 27, 2010 @ 5:56 am | delete
    Your cheese cake look mouth watering,,,,,great lens
  • Thanksgiving Cheesecake Nov 24, 2010 @ 11:45 pm | delete
    I made this cheesecake today for our Thanksgiving Lunch tomorrow and it didn't come out as planned. I've made it before and never had a problem with it. I think I may have mixed it to long and to high. I mixed it at 3 on my handmixer. Next time I will mix the cream cheese and sugar first and once it's smooth enough add the eggs, heavy cream & sour cream. It was wayyyy to fluffy and cracked. I will have to try again for christmas : (
  • Jodi_k Nov 25, 2010 @ 6:32 am | delete
    Oh dear. Sounds like you did overmix it. :( It should still taste good - and you can cover the cracks with a fruit topping. I hope you have better luck for Xmas.
  • Joe's cake Nov 25, 2010 @ 1:26 pm | delete
    Two things about cheesecake. First, do not over mix.
    Second, wrap the outside of the springform pan in foil to make it water/leak-proof, and place the pan in a larger roasting pan, and pour boiling water into the roasting pan until it is about halfway up the side of the springform pan, and then bake. The moisture should keep it from cracking. Of course, I do not know how that would affect your temperature and cooking times.
  • KM9999999 Nov 24, 2010 @ 4:12 pm | delete
    I love cheesecake. In fact I love it too much. :)
  • blujeanmomma Nov 23, 2010 @ 5:55 pm | delete
    There's just certain foods that bring me back to my NY childhood & cheesecake is one of them. Can't wait to try your recipes. I miss Juniors & Lindy's (along with NY pizza, bagels, roasted chestnuts & soft pretzels from the street vendors). Oh, I miss NY
  • Jodi_k Nov 25, 2010 @ 6:33 am | delete
    You can come visit!
  • jhofman Nov 22, 2010 @ 7:49 pm | delete
    Wow - now I'm really hungry! We will definitely try your recipes. We like to to make Swedish Glogg in the cold months and just made a lens: Glogg Recipes. The "marinated" raisins and other fruit in the glogg are a great topper on cheesecake. Yum! Highly recommended.
  • clouda9 Nov 22, 2010 @ 4:54 am | delete
    Oh no...I think I just gained like a gazillion pounds just by pics and thoughts of cheesecake dancing in my head :) Delish share!
  • alteredkat Nov 21, 2010 @ 4:48 pm | delete
    Mmmm...you had me at "cheese cake" ....mmmmm delicious pics! I can almost taste it! ...thanks for sharing and thank you for visiting my Unique Kitchen Gadgets Gift Guide lens...I appreciate your comments.
  • VickiSims Nov 21, 2010 @ 3:56 pm | delete
    My cheesecake memories are making my mouth water - nothing like a good cheesecake. Will have to give your recipe a try.
  • AdriennePetersen Nov 20, 2010 @ 11:20 am | delete
    I love cheesecake, thanks!
  • bbajari Nov 19, 2010 @ 8:51 pm | delete
    best new york cheesecake picture ever. makes me want to try the recipe & forget about pumpkin pie for thanksgiving. good stuff.
  • kimmie1967 Nov 19, 2010 @ 9:51 am | delete
    Thanks for the recipe! I don't eat cheesecake but my Husband loves it. I will have to try this out and make one as a surprise for him.
    Congrats on the purple star!
  • Jodi_k Nov 19, 2010 @ 1:15 pm | delete
    Thanks! It was a lovely surprise. Hope your husband enjoys the cake!
  • mcochs Oct 24, 2010 @ 1:36 pm | delete
    Great looking lens! The Cheesecake sounds delicious, liked the cherry one!
  • Tempus Oct 14, 2010 @ 11:01 am | delete
    Yes it's true I'm a Cheesecake Monster, if it's there - it won't be for long. I love it. Wonderful lens it's making my taste buds tingle even now. Thanks
  • howtocurecancer Oct 14, 2010 @ 3:57 am | delete
    I love cheesecakes with blueberries topping. And your receipt seems to be easy to prepare. I'll ty it in this week-end. Thanks!
  • Oct 8, 2010 @ 10:32 am | delete
    cheesecake is the best desert on the planet. I love it so much great lens
  • Oct 2, 2010 @ 3:14 am | delete
    Your recipe looks and sounds yummy. I didn't know cheesecake could be frozen, thanks for the tip.
  • puzzlemaker Sep 29, 2010 @ 9:54 pm | delete
    Your cheesecake looks maaavelous. I love NY style. So thick and rich. Yummy!
  • glockr Sep 28, 2010 @ 5:50 pm | delete
    I love cheesecake - nice lens.
  • kt_glasses Sep 19, 2010 @ 9:34 pm | delete
    fantastic recipe! love cheesecake so much!
  • GrowWear Sep 16, 2010 @ 7:18 am | delete
    Love cheescake. We always buy NY style at Sam's Club. That image, with the green dish, looks delicious!
  • the777group Sep 14, 2010 @ 8:26 am | delete
    Homer Simpson has donuts - I have cheesecake. G-i-m-m-e-e! I will only try this recipe when I start exercising properly, otherwise the results could be catastrophic!
  • Bradshaw Sep 14, 2010 @ 2:30 am | delete
    Oh baby, cheesecake! I love this stuff and always make sure I get a nice chunk when it's being served.
  • Pete_D Sep 11, 2010 @ 1:43 am | delete
    I just love cheesecake. Nice lens :)
  • Susan Aug 30, 2010 @ 5:00 pm | delete
    Would a water bath help the cake not crack?
  • Jodi_k Aug 30, 2010 @ 5:44 pm | delete
    Yes.
  • Michael Campbell Aug 19, 2010 @ 5:34 pm | delete
    Hi there
    Maybe just because Im a wana be baker and the first time I ever made cheese cake, I tried this recipe and it was good except for the amount. The recipe calls for a 9" spring form pan but believe me I needed two of them to fit all the mixture. do they make a 9" pan that is about 5" high because thats what I needed
  • Jodi_k Aug 20, 2010 @ 6:44 am | delete
    Sounds like you over-mixed it.
  • Mzansi Aug 16, 2010 @ 7:50 am | delete
    You can make this a low Carb version by replacing the sugar with splenda, ommit the flour and leave the crust out. Bake in water with a tin that is wrapped in foil. Thanks for the great recipe.
  • WendyKrick Aug 13, 2010 @ 7:38 am | delete
    Wow this looks so yummy!
  • my_never_bored_hands Aug 12, 2010 @ 10:18 pm | delete
    Thanks for sharing this yummy recipes! Our family love cheesecakes, but I haven't baked them yet... Now I think it's time to start to do it (with so many great tips and recipes it shouldn't be hard...)
  • skiesgreen Aug 9, 2010 @ 9:33 pm | delete
    Sigh, can't eat these yummy foods now. But this is a great lens on a great subject. *-*Blessed*-* and featured on Sprinkled with Stardust - Cakes
  • Jodi_k Aug 10, 2010 @ 6:12 am | delete
    Thank you!
    (So sorry you can't eat cheesecake now).
  • onlycooking Jul 28, 2010 @ 3:52 pm | delete
    I love cheesecake and I love your lens. My recipe is very similar to yours, but I'll definitely try the best cheesecake recipe you've shared :) Thanks.
  • Lauren Jul 26, 2010 @ 7:38 pm | delete
    I tried this, and it came out amazing,it did crack though, and i followed exactly as it said..oh well, it still tasted delicious!
  • Ang Jul 22, 2010 @ 5:15 pm | delete
    what happens if i take it out an hour earlier during those two hours it's sitting in the oven while it's off? I haven't even made dinner yet?!
  • Jodi_k Jul 23, 2010 @ 3:37 pm | delete
    If you take it out too soon, it will crack.
  • martialartstraining Jul 22, 2010 @ 4:07 pm | delete
    I love a good plain cheesecake but once i had a strayberry keylime cheesecake that was like nothing ive ever had before.
  • Jodi_k Jul 23, 2010 @ 3:46 pm | delete
    That sounds delicious!
  • Ericka Somers Jul 20, 2010 @ 7:58 pm | delete
    I used a KitchenAid hand mixer and it came out perfect! Sooooo good!! I followed the directions to the T the first time and it was delicious. The second time, I also beat the cream cheese with the sugar first then added everything else. It did cut down on beating time and seemed to be able to get much smoother. Still came out wonderful. Ive gotten so many compliments on this cheesecake and it is always requested at family functions! Thanks so much!!
  • Jodi_k Jul 23, 2010 @ 3:46 pm | delete
    You're welcome!
  • d-artist Jul 11, 2010 @ 12:52 pm | delete
    Ohhh Yummmm!!! I love Cheese cakes...great recipes...
  • Latrive Jul 5, 2010 @ 7:53 pm | delete
    OMG this sounds delicious I am def going to try this!!! If you guys are looking for a simple in a hurry cheesecake go to this link...you might have to copy and paste it to you address bar, but it is delicious!!! Everyone love it! Give it a try if you want a fast cheesecake and dont not have time to make this delicious one above!

    http://www.squidoo.com/best-no-bake-southern-cheesecake
  • DessertLover Jun 24, 2010 @ 12:50 pm | delete
    Love mini cheesecakes for dinner parties...everyone loves getting their own little dessert. Great lens and I've featured it on my Mint Chocolate Chip Cupcakes lens (http://www.squidoo.com/mint-chocolate-chip-cupcake-recipe).
  • Jodi_k Jun 24, 2010 @ 2:16 pm | delete
    Mini cheesecakes are great. Going to check out those cupcakes. :-)
  • Jodi_k Jun 16, 2010 @ 2:03 pm | delete
    OK, it seems there is some sort of bug in the comments. They're not showing up when I OK them.

    Natalie asked, "i want to make it for fathers day. thats tomorrow. how much time after baking it do i have to put it in the refrigerator until i serve it?
    do you have the recipe sauce of the picture?"

    The answer:

    Let it cool completely before you refrigerate it. If it's warm when you transfer it, you'll end up with a soggy cake. Let it cool overnight, then take it out and let it come to room temperature when you're ready to serve it.

    I don't have the recipe for the topping in the photo, but I've added some options above. Hope this helps!
  • Natalia Jun 16, 2010 @ 12:57 pm | delete
    i want to make it for fathers day. thats tomorrow. how much time after baking it do i have to put it in the refrigerator until i serve it?
    do you have the recipe sauce of the picture?
  • lasertek Jun 15, 2010 @ 10:12 pm | delete
    Yummy cheesecake! I have already shared this lens to my wife. Hope she'll make one the soonest. Can't wait!
  • Jodi_k Jun 15, 2010 @ 4:06 pm | delete
    OK, here's the scoop from my friend:

    That's a lot of batter to cook all in one piece. It's going to be hard to get the middle "done" at the same time as the outer edges. Make one NOW and test it out.

    Honestly, I think the standard pan would be better. Make three and put them on three-tiered stand, maybe different toppings or fruit on each.

    A cheesecake is basically a custard and that's why it bakes at such a low
    temperature. Turn it frequently. But make a "family" try-out cake
    early on and don't experiment with the real thing. Better safe than sorry at the actual wedding!
  • Jodi_k Jun 15, 2010 @ 2:51 pm | delete
    The comment widget ate both of Kathy Chandler's comments (must have thought they were cheesecake). She said, "I need help! I want to make this cheesecake for my son's wedding this weekend. I am going to triple the recipe for my large, round 12 in. wide x 21/2 in deep pan. Do I need to increase the baking time?"

    Hi Kathy, I've never tried it, but I would think so. I have a friend who was a professional baker. I sent her an email asking her opinion. I'll let you know what she says.
  • Karen chandler Jun 15, 2010 @ 10:13 am | delete
    I need help! I want to make this cheesecake for my son's wedding this weekend. I am going to triple the receipe for my large, round 12 in. wide x 21/2 in deep pan. Do I need to increase the baking time?
  • burgessvillian Jun 12, 2010 @ 7:18 pm | delete
    I could eat this lens with a side order of your bacon lens. Good job.
  • Jodi_k Jun 13, 2010 @ 6:56 am | delete
    Thanks!
    Cheesecake and bacon are both great breakfast foods! Why not eat them together?
  • triathlontraining Jun 11, 2010 @ 12:50 pm | delete
    I love cheese cake! Great lens!
  • ShirlW Jun 10, 2010 @ 6:28 am | delete
    I'll be trying this recipe - cheesecake is a favorite desert at our house!
  • Kate M Jun 5, 2010 @ 7:41 pm | delete
    I've made this cheesecake several times now; it always turns out wonderfully (it is the best cheesecake I've ever tasted)! I have a few thoughts though: (1) Mixing the cream cheese and the sugar together until smooth and a bit fluffy (that is, before adding the other ingredients) cuts back on the mixing time as well as the need for a Kitchen Aid mixer. (2) The crust has too much sugar in it for my taste--other crusts suggest 1/4-1/3 cup sugar (as opposed to 1/2 cup). (3) When I was short of eggs, I used 4 with no problem; I did like the 6-egg version better though.
  • Julie H. May 22, 2010 @ 3:44 pm | delete
    This is the most incredible cheesecake recipe and so easy. I was skeptic about the range of temperatures for cooking but it turned out perfectly. My husband is already asking for a second one. Thank you for sharing!
  • Jodi_k May 31, 2010 @ 7:43 am | delete
    Hi Julie,

    You're welcome!
  • Steph Childers Apr 28, 2010 @ 6:42 pm | delete
    I made this last weekend for my boyfriend and followed the recipe to a T! It turned out terrific! The only difference is that the top of mine turned out darker than the picture. Not sure why but it's still delicious. I refridgerated the spare cake mixture, can I freeze it or how long does it last in the fridge? Thanks for letting me use this recipe!
  • Jodi_k Apr 29, 2010 @ 7:13 am | delete
    Hi Steph,

    I know the cake freezes (and refrigerates) well, but I never tried to freeze, or refrigerate, the mixture. You may have overmixed a bit if you have extra.

    I would guess that since it's full of dairy products, the shelf life in the fridge would be limited (uncooked). Depending on how much you have leftover, I guess I'd make mini-cheesecakes and freeze them.
  • Heather Siladi Apr 26, 2010 @ 2:01 pm | delete
    First time baking a real cheesecake. Substituted flour for Tom Sawyer gluten free flour, and baked gluten free cookies to use for crust. Soooo good. Made it for my son's birthday, and he LOVED it. My hand mixer worked just fine. I will be making this again!
  • Jodi_k Apr 29, 2010 @ 7:09 am | delete
    Wow, I'm amazed the hand mixing worked, but I'm delighted your son loved it!
  • theraggededge Apr 18, 2010 @ 3:29 pm | delete
    Looks delicious, I must try it. Blessed by a cheesecake-loving Angel :-)
  • Jodi_k Apr 19, 2010 @ 6:52 am | delete
    Thanks! :-)
  • Sher Apr 12, 2010 @ 6:40 pm | delete
    Delicious! I followed the directions perfectly and still got a huge crack. I live in Phoenix though and realized that with any cheesecake, no matter the recipe, I will always have to do a water bath. I will definitely be making this again!!
  • Evelyn Apr 4, 2010 @ 9:04 pm | delete
    I made the New York cheesecake fro my son's birthday because he loves cheesecake! While the cake looked and tasted pretty good, the texture was all wrong. It was too soft and it kind of fell apart when the knife went in. In the end, it looked like a plate of scrambled eggs! Not sure what happened--I followed the recipe exactly as shown.
  • Jodi_k Apr 5, 2010 @ 7:46 am | delete
    Hi Evelyn,

    Sorry to hear you had a problem. Sounds like you may have mixed it too much.
  • John Mar 11, 2010 @ 1:35 pm | delete
    Pints? Lbs.? Cups?

    Hell, why not measure by the weight of my toe? 1 big toe, 2 little toes!

    We not use grams and centiliters,

    Much more logical, and much easier for most of the world.
  • Jodi_k Mar 11, 2010 @ 3:53 pm | delete
    Well, I suppose if your toes were a standard measure...

    But seriously, the recipe is in American measure because it's an American recipe. We were supposed to convert to metric years ago, but never did. You can use the cooking conversion tool at the link below to convert to metric.

    http://www.convert-me.com/en/convert/cooking
  • Sal May 1, 2010 @ 9:44 am | delete
    Um, John, these are the measurements most of us in the US have used all our lives. Why not just convert them yourself?
  • Kaitlyn Feb 24, 2010 @ 8:06 am | delete
    Hi! I have absolutely never left a bad comment on a website before, this is my first time. After spending 40 dollars on the ingredients for this recipe, I was really looking forward to an extremely yummy cake. I'm not sure if your cooking times are wrong or what, but it is gooey. I did exactly what it said and read it over dozens of times to make sure I did it right - BUT I did! It is so gooey and a waste of my money. Anyone know how to fix something like this?
  • Jodi_k Feb 24, 2010 @ 9:38 am | delete
    Hi Kaitlyn,

    I'm really sorry your cake turned out badly. My mom and I have made it dozens of times without a problem, as have lots of other people (as you can see from the comments).

    Did you substitute any of the ingredients? Low-fat cheese? Or margarine? Or artificial sugar? Changing an ingredient can alter the chemistry (which is what baking is, really).

    That's the only thing I can think of that could have gone wrong.

    Again, I'm sorry it didn't turn out well.
  • Richard Apr 11, 2010 @ 10:12 pm | delete
    Kaitlyn may want to check to see if her oven is calibrated correctly. My home oven only reads 378f when set to 400f. Try hanging a calibrated oven thermometer inside and check it out. Additionally, if you substitute any of the ingerdients, the result could be just as you have mentioned. The only other thing I can think of is the measurements. The most precise method is scaling weight. A cup of packed flour is way different from a cup of loose airaited flour but 8oz of flour will always weigh 8oz.
  • Sher Feb 11, 2010 @ 2:54 pm | delete
    Have you ever mixed something in the cheesecake like a strawberry swirl or blueberry sauce etc.?
  • Jodi_k Feb 11, 2010 @ 3:25 pm | delete
    No, I haven't. I've been thinking about that lately though... maybe chocolate?
  • Jodi_k Feb 4, 2010 @ 10:30 am | delete
    OOPS: I seem to have deleted a comment by mistake: Someone from the UK said:

    >>Hi Half pint is good for me. Im in the UK and a cup measurement means nothing to me. Here cups come in all sizes :-). Ive been looking for a top cheesecake recipe and will try this. Can anyone tell me if ricotta or marscapone cheese would work. I'm not keen on the Philadelphia type?<<

    My answer: Just be careful! UK pints are different than US pints (who made up this goofy system anyway?). Your pints are 20 oz. and US pints are 16 oz. Here's a link to a conversion tool (http://www.gourmetsleuth.com/cooking-conversions/conversions.aspx).

    As for the ricotta cheese, I'm not sure that would work well. It's more liquidy than the cream cheese. My guess is you'd have to adjust the other ingredients.

    A combination of marscapone and cream cheese might work. I never tried it though!
  • Helen Feb 2, 2010 @ 11:21 am | delete
    Well, my son's birthday has come and gone, and the cheesecake was a success! I have never made a cheesecake that was so creamy and delicious...will surely make this one again, making sure the cream cheese is very soft before mixing it in. The cracks on top didn't detract at all, tho with less beating that won't be a problem. Thankvyou so much Jodi for this recipe! One tip to your readers, you can make a sour cream topping to cover the top as well...delicious!
  • Jodi_k Feb 2, 2010 @ 11:52 am | delete
    Helen, you're welcome! Hmm, that gives me an idea. Maybe I'll add some recipes for toppings.
  • Helen Jan 31, 2010 @ 7:11 pm | delete
    well, I have never tasted such a good cheesecake BEFORE I baked it and I've baked a lot of cheesecakes! Yes it did develop too much air from beating, but I should have creamed the cream cheese before adding anything else...it has to be very soft to beat in properly. It looks absolutely delicious even with the cracks! I'll make another comment after I've served it at my son's birthday! Lookin' good!
  • Jodi_k Feb 1, 2010 @ 11:42 am | delete
    Hi Helen,

    Glad you liked it!

    You can always cover up the cracks with a fruit glaze or some fresh fruit.
  • rchobat Jan 6, 2010 @ 8:06 pm | delete
    I am really confused as to why you said to use a 1/2 pint instead of a cup. two cups makes a pint and by saying a half of a pint you are confusing people who don't have that type of knowledge. recipes are supposed to be simple.
  • Jodi_k Jan 7, 2010 @ 8:00 am | delete
    Rchobat: I used pints because that's the way sour cream and heavy cream are packaged. Cups would actually be more complicated.

    Sour cream is sold by weight (dry ounces), but heavy cream is sold by volume (fluid ounces). They're not the same. One is bigger than the other.

    Going into a long explanation about that would really confuse people!
  • Gill - Scotland Feb 4, 2010 @ 7:49 am | delete
    Hi Half pint is good for me. Im in the UK and a cup mesurment means nothing to me. Here acups come in all sizes :-). Ive been looking for a top cheesecake recipy and will try this. Can anyone tell me if recotta or mascaponi cheese would work. I'm not keen on the Philodelphia type?
  • Swagger1 Dec 22, 2009 @ 3:39 pm | delete
    I love cheesecake. The recipes seem delicious.
  • DanCarson Dec 16, 2009 @ 11:33 am | delete
    I love cheesecake and typically have it for every birthday.
  • kimark421 Nov 29, 2009 @ 8:09 am | delete
    I have so many cheesecake memories, there isn't enough space here. I will try your recipe. BTW-great lens! 5*s.
  • Patrick Nov 26, 2009 @ 12:30 am | delete
    Definitely don't "overbeat" the mix or it will overflow during the cooking process. If you overbeat the mix, add less of it to the crust.
  • Vi Nov 16, 2009 @ 5:17 am | delete
    I baked my cheesecake in a water bath just like you said but the water still went thru. Is there any way I can make my crust not as soggy when I serve it? I was thinking of putting the cake in the oven again, but I'm afraid that the extra heat will cause the cake to crack. Help please!! Thanks!
  • Jodi_k Nov 16, 2009 @ 7:36 am | delete
    Hi Vi,

    Well, put it back in the oven (with foil under it, so it doesn't leak all over your oven. If it does crack, you can always put fruit on top. It will still taste good.

    Or, scoop it out into tall glasses, put some ground graham cracker crumbs in the bottom, and make cheesecake "parfaits".

    For the next time, another couple of tricks I've heard (but haven't tried): to put the springform pan inside a silicone pan; or put a pan of water on a different rack in the oven.

    If you leave the oven closed after you turn it off, it shouldn't crack and you won't need the water bath.

    You shouldn't need the water bath if you leave the oven closed (then it won't crack).
  • Jodi_k Nov 9, 2009 @ 11:40 am | in reply to Melissa | delete
    Hi Melissa,

    If you have a crust (in a pan), keep it cool while you make the cake. Mix the cake until the batter is smooth (no lumps), then pour the cake mixture gently over the crust.
  • Melissa Nov 9, 2009 @ 11:05 am | delete
    If i already have a crust made how long should i let the cake mix in the mixer?
  • Jodi_k Nov 9, 2009 @ 8:22 am | in reply to Jeanine | delete
    Hi Jeanine,

    I just saw your comment. The only other thing I can think of is that the speed on the mixer was too high. I've just edited the recipe instructions to specify low to low-medium speed. If you mix it on high, you'll get too much batter.

    If you used the regular cake pan, it's going to be really hard to get the cake out.

    Run a knife dipped in hot water around the edge to loosen the cake. Put plastic wrap over the top of the cake and then a big plate over that. Flip it over and tap the pan, then shake it until it releases. Invert the cake serving plate over the cake.

    Hold onto the wrap tightly and then flip the cake and the pan over all at once. Carefully remove the wrap. Reward yourself with a piece of cake!
  • Jeanine Nov 8, 2009 @ 2:06 pm | delete
    I am in the process of making this cheesecake right now.. I read all the comments about not overmixing, but I still ended up with a TON of batter. Is there a trick to it? Perhaps mixing the cream cheese first and then adding in the eggs, etc?i have enough batter to make probably at least 2 cheesecakes. I want to try making one giant cheesecake in a rectangular shaped pan, but I don't know how long I would have to bake it for. I'm rather perplexed and I don't feel as though I've over-mixed it.
  • MELISSA Nov 2, 2009 @ 2:38 pm | delete
    THIS RECIPE IS AWSOME, I JUST LOVE IT UMMM
  • Jodi_k Oct 15, 2009 @ 11:19 am | in reply to rms | delete
    Thanks!
  • rms Oct 14, 2009 @ 12:24 pm | delete
    I've add this delicious lens to a post at the Cabaret Squidoo blog.
    http://www.cabaretsquidoo.com/2008/10/best-cheesecake-recipes/
  • Jodi_k Oct 14, 2009 @ 7:33 am | in reply to Mike | delete
    Hi Mike,

    It sounds like you need to mix it more (or that your mixer isn't powerful enough). You might try Dee's trick (below) of softening the cream cheese first.
  • Mike Oct 13, 2009 @ 10:49 pm | delete
    Taste great but can't get the clumps out . Help what am I doing wrong
  • Dee Aug 24, 2009 @ 3:12 pm | delete
    Thank you for this recipe, I tried it and it's awesome. I used a hand mixer and had no problem, I softened the cream cheese a bit in the microwave before adding it. Thanks again for a great recipe.
  • Jodi_k Aug 17, 2009 @ 8:52 am | in reply to Brian | delete
    Hi Brian,

    Sounds like you mixed it too much. Too much mixing equals too much air, so the cake rises too much and overflows the pan.
  • Brian Aug 16, 2009 @ 10:32 pm | delete
    Is it just me, or was there way to much cheesecake mix for the size of pan? I have a nice 9" springform pan and I followed the directions perfectly, but I had enough mix leftover to make a dozen muffin sized cheesecakes.
  • Jodi_k Jul 28, 2009 @ 8:16 am | in reply to Mike | delete
    Hi Mike,

    Glad you enjoyed it!

    Here are a few suggestions to prevent cracks and rising over the pan:

    1) Don't overmix (too much mixing leads to too much air and the cake rises too much)
    2) Use large (not extra-large eggs); larger eggs mean more air
    3) Try a water bath.

    Wrap the sides and bottom of the springform pan in heavy duty aluminum foil, and place it in a larger pan, that is about 2-3 inches deep. Wrap tightly so it won't leak, and the cake won't get soggy.

    Place in oven and add very hot water to the larger pan, about halfway up the sides of the springform pan (or about 1 1/2 - 2 inches). This will allow the cake to bake more slowly and evenly.
  • Mike Jul 28, 2009 @ 7:41 am | delete
    This was our maiden cheesecake voyage and it turned out SO DELICIOUS!!

    For perfection's sake, we have some questions:
    The cake rose above the top of the pan, though, and cracked. Do you have any suggestions on avoiding the cracking and making sure it doesn't rise too much?
  • ally Jul 18, 2009 @ 10:33 pm | delete
    yup, I over mixed too lol... first time for me as well[in reply to sonya]
  • Jodi_k Jun 8, 2009 @ 12:18 pm | in reply to Miss Sara | delete
    Hi Sara,

    You're welcome! I'm delighted to hear it was such a big hit. And, thanks for the great feedback!
  • Miss Sara Jun 6, 2009 @ 12:13 pm | delete
    I just wanted to let everyone know that this is THE BEST recipe for cheesecake ever!! My boyfriend (which has always hated cheesecake) LOVES this cheesecake! And it doesn't stop there! His father had some of it also and asked me if he could pay me to make five cheesecakes for their big Italian family party. :) How flattering?! Thank you so much for this recipe!!!!!!!
  • Jodi_k May 2, 2009 @ 8:25 am | in reply to EmilyM | delete
    Emily, I'm sorry you were disappointed. Many, many people have enjoyed this cake immensely. Nobody has ever mentioned anything like a scrambled egg taste! They usually just went back for seconds. I guess taste is personal.
  • EmilyM May 1, 2009 @ 7:28 pm | delete
    I made this recipe, to the letter, yesterday and boy, was I disappointed. The crust was bland and boring, and the cake looked beautiful - no cracks, puffed up perfectly - but tasted like scrambled eggs. I won't make this one again.
  • Jodi_k Apr 12, 2009 @ 5:54 pm | in reply to James Buckie | delete
    Hi James! Glad you're enjoying the recipe.

    I'm afraid the reason you're having trouble is because of the hand blender. It's just not powerful enough to get enough volume and mix the recipe properly, which is why your cheesecake isn't thick enough or high enough.

    You need to get a stand mixer.

    Plus, you'll get to enjoy your cheesecake right away, instead of waiting for two or three days. Less time in the kitchen, far less strain on your arms, and more time eating cheesecake.
  • James Buckie Apr 12, 2009 @ 10:04 am | in reply to Jodi_k | delete
    Hey jodi_k,

    first i would like to say thankyou very much for this amazing recipe, i've done it about 4 times and it gets better each time. basically though, don't have an electric whisker, just a hand blender, which servese to get it completely smooth, but i can't get it to fluff up at all (i made a lame attempt with a hand whisk but not sure i i achieve anything) the thing is it still kinda works but it takes about 2 days of refrigeration to really get that thick cheesecake texture . how much exactly should it be whisked up/blended and lightened before baking. i really want to make the optimum cheesecake!
    many thanks, James
  • Jodi_k Dec 30, 2008 @ 11:07 am | in reply to sonya | delete
    Sonya, it sounds like you over-mixed it. The ingredients have to be combined enough so the batter is smooth, but not too much - or you get too much volume, and the cake overflows.
  • Lindsey Nov 28, 2011 @ 8:25 pm | delete
    If you ever decide to edit this recipe, this tip would be helpful. Because I mixed and mixed the batter waiting for all the lumps of cheese to go away and now I have a birthday cake for my husband that probably tastes great but looks ridiculous.
  • sonya Dec 30, 2008 @ 12:42 am | delete
    Please don't make fun of me...but i just follow the recipe,but somthing went wrong....by the way this is my first cheesecake I ever made.... I guess I filled the cheese cake to the rim of the spring form 9'pan, and it ballon up,and cook over the edge to where it looks like another cheese cake formed ,almost....lol. Well I'm guessing ,I was suppose to have filled it half way. If not. What did I do wrong?
  • Lindsey Nov 28, 2011 @ 8:23 pm | delete
    THIS HAPPENED TO ME TOO!! I want to know where I went wrong, also. I double checked the volumes and I am pretty sure I did everything right... I am guessing it is too many eggs. And why does the recipe say "1/2 pint" instead of just saying one cup? I'm disappointed... I am sure it will taste great, but now my husband's birthday cake looks awful :(
  • ShellBell Dec 11, 2008 @ 1:03 pm | delete
    We baked the best cheesecake recipe... it's name is fitting. Would recommend it to anyone wanting to impress!
  • mulberry Dec 1, 2008 @ 11:15 pm | delete
    Wow, that does look like the ultimate cheesecake!
  • badmsm Dec 1, 2008 @ 6:25 pm | delete
    Gosh, I can just taste it now...Yum! 5 satrs, a fave & lensrolled!
  • kiwisoutback Dec 1, 2008 @ 5:26 pm | delete
    This sounds like a great recipe, I love cheesecake! Great pictures, too.
  • CCGAL Oct 24, 2008 @ 11:20 pm | delete
    I love cheesecake and just reading these recipes made my mouth water. Yummy!
  • Auntiekatkat Oct 17, 2008 @ 8:21 am | delete
    Who can beat cheesecake
  • JaguarJulie Oct 13, 2008 @ 5:44 pm | delete
    Ah, do you know that cheesecake of any kind is my favorite? If a restaurant offers it, we will try it just to see what it tastes like!
  • Joy @ Joy Of Desserts Aug 21, 2008 @ 3:35 pm | delete
    Thank you for stopping by my blog. Lindy's has quite a reputation and is said to be the originator of the New York Style Cheesecake.
    Joy
    Joy Of Desserts
  • KimGiancaterino Aug 19, 2008 @ 1:41 pm | delete
    I love to make cheesecake and will try your recipe next time. Welcome to Culinary Favorites From A to Z.

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Jodi_k

I've been a cheesecake fan since I was a kid. When my brother got married, the first thing his wife wanted was my mom's cheesecake recipe!

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