No ImagePerfect Cheesecake

Did you make it? Rate it!

  1. Seonaid

    Just baked this and it’s taken a lot longer to cook, about double the time! I wonder if it shouldn’t have been on lowest shelf in the oven. Hoping it’s cooked now as still a bit jiggly.


  2. Esther

    I’ve been making this cheesecake for 5 years. It’s an amazing recipe and I love it. Even if I make other flavors of cheesecake, this is always my base. It’s amazing. Thank you for sharing


  3. Karen

    Easy to make and the girls at work loves it!!


  4. Alyssa

    Very light and creamy! Used this recipe to make my first ever real (i.e., baked) cheesecake, and it turned out practically flawless.

    Didn’t have a roasting pan so used a heavy bottom stock, and it worked amazingly well. (Cheesecake cooked so evenly that an outer ring of more “doneness” wasn’t especially apparent. Instead got a very gentle dome across the cake and barely discernable subtle browning.) So glad I used three sheets of foil because there was water in the outer layer. I was concerned that all the beating would cause problems, but it didn’t. Two minor things I did differently: had all ingredients at room temperature (not just cream cheese), and didn’t use a paddle attachment (because my vintage sunbeam has only regular beaters or dough hooks).

    Thank you for a delicious and well written recipe!


  5. Marcea B.

    This is the absolute best cheese cake ever!!!! I have made it several times and everyone always loves it… I follow the recipe exactly as is and it turns out perfect every time. I have tried other recipes but this is by far the best!


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