My Brother-in-law and i made this recipe for the first time last week. This was our first attempt on a cheesecake ever. We used an electric oven so our spring form pan was a 22cm and the there was more batter, we had to extend the cook time for another 10-15mins for the center to cook. Unfortunately enough the 6hour cool down in the oven is a must. After the cheesecaked cooled we ran a knife around the edges and covered it with glad wrapped (its easier to store that way) then placed it in the ref for 2 hours to cool before we served it.

I have a small deli-style bistro, and had always bought from my suppliers their pre-made cheesecake, because I was afraid of not being able to make one as good. I gave this one a try made it just as the recipe read, with the exception of wrapping the pan in foil and adding a small amount of water to cookie sheet, and now I can't keep enough of these made. This is absolutely the best. Thanks PS I usually make this late in the evening, so that right before bed I turn the oven off and leave it untouched till early morning and it has never cracked. Thanks for the recipe!

My boyfriend and I have made this recipe a couple times and its always been a hit. Everyone likes it and it comes out so good. This one's a keeper.

Great texture. I really enjoyed this cake. I will opt for either less vanilla or none at all next time, but this recipe is definitely a keeper

Stop searching for the perfect cheesecake recipe cause this is it!! It's simple and absolutely DELICIOUS!!! We drive from toronto to the cheesecake factory in buffalo and I can honestly say this is just as good!!! Make it as it is - no need to change anything! OH! except make sure you put a pot of water on the bottom rack of the oven under the cake -this prevents any cracking.

I recently made this recipe for a dinner party of 10. I got raving reviews from almost everyone. A few even said it was the best cheesecake they had ever had. I took the other reviewer's suggestions into account. For the crust I used: 1 1/2 cups of graham cracker crumbs, 1/4 cup of butter, 1/2 tsp of cinnamon and 1/8 cup of sugar. I baked it at 325 for 60 minutes but still found it a bit too undercooked for my taste, next time I will keep the temp at 350. Also...make sure you use good quality cream cheese! I only had no name available and it was super lumpy. I had to use the mixer throughout to try and get it nice and smooth. I did use a water bath, but can never seem to keep the water out and I end up with a soggy crust! Even after two layers of foil. Anyway, no cracks which was nice!

I have baked this a couple of times, first following some reviewers' comments to decrease flour and then once following the recipe exactly. Everyone loved both of them, but it was much better following the recipe and not decreasing flour. I did use a different crust recipe that was suggested by some of the reviewers the second time, and it was much better. I also baked it with a pan of water on the shelf below it, and let it sit for a few hours before removing it from the oven. It was perfect with no cracks.

I had to update my review of this recipe!! I love this cheesecake, however, I must say there are times when I wish I had never taken it to work! I work with a group of 15 or so in an office and I am asked at least twice a month to make this and bring it in :) I have even been offered money!! I'm at it again tonight. These girls better love me! even though it is very simple to do! If you have been thinking of trying this recipe, all I can say, is you better enjoy baking and you should be able to take a compliment or 20 ;-) Excellent Cheesecake! I've made a few adjustments, but they are all from other reviews, so I'll not repeat them here.

This really is such an awesome cheesecake recipe! It's a simply recipe with delicious results. I too used a water bath for my cheesecake... and I ran out of foil after only wrapping the pan once. In the end, a little water seeped in the pan, making my crust a little soggy in places (totally my fault) but even then, this cheesecake is GOOD!!! I also used cinnamon graham crackers for the crust which came out fabulous. Thanks for sharing!

Simply delicious, how a good cheesecake should taste, I made this and topped it with the strawberry topping from this website and the result was amazing!! Def a keeper!!

After reading the reviews, I was concerned about the flour and milk. I researched other cheesecake recipes, and sure enough, none of them called for either. So I simply left out both the milk and the flour, and I'm very glad I did. The texture was very smooth and creamy. I'm convinced milk and flour do not add to the flavor or the texture, and they are better omitted. I also followed the advice of other reviewers (don't you love being able to consult the reviews?) and added ground almonds, sugar, and cinnamon to the crust and increased the butter to 1/4 cup. This really elevated the crust from blah to extraordinary. I baked in a water bath at 325F for 1 hr and 15 min, and let it cool in a closed oven. The lower temperature prevented the cheesecake from browning, and it set perfectly without cracks after refridgration. (After I started using a crockpot liner instead of foil to cover the bottom, I've never had a problem with water leaking into my cheesecake. Just make sure to tie the excess into a knot so it is tight around the pan and doesn't fall flat into the water or into the cheesecake.) With these modifications, my husband and I would rate this cheesecake is the BEST we've ever tasted. Thanks to the previous reviewers about the tips on room temp ingredients and not overmixing! This is the first time my cheesecase has not cracked and had such lovely texture!

It's the best. Just keep the door shut and don't get in a hurry! The easiest and best there is for a cheese cake.

I know this Cheesecake does not need another review but I just HAD to get on here and say how awesome it was! It took me a long time to get up the courage to attempt it. Cheesecake is one of my very favorites and I have made them in the past. Usually they turn out tasting great but not looking so good. (a crack here and a crack there) This one came out PERFECT!!! This was the first time I baked a cheescake in a water bath!! I baked it for an hour then left it completely alone for 6 hours in the oven! WOW!!! Thanks so much for the recipe! I have a feeling people are going to be asking me to make this quite often! lol

What can I say to give this recipe its fair judgement? This is absolutely the BEST recipe you'll ever find for a New York Cheesecake. I became famous in my social circle for making this divine cake. It turns out AMAZING EVERY SINGLE time. The best thing is you can use different toppings (cherry, blackberry, and strawberry are great choices) but the batter's just perfect.

The first time I made this, my husband said he'd take this over The Cheesecake Factory any day. This is my only cheesecake recipe now! Assuming you do everything correctly, it turns out PERFECT. It's an awesome base recipe for adding extras to as well.

Simply perfect :)