Perfect Cheesecake Everytime Recipe
With a hint of cinnamon in the crust, a whisper of vanilla in the filling, this creamy cheesecake is elegant, but simple to prepare.
This cheesecake is New York-style, fool-proof, easy, and super-delicious.
Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. Delicious on it's own or with any variety of toppings, I served this with Supreme Strawberry Topping, recipe also from this site. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!
This is an excellent and easy cheesecake. I'd never made cheesecake before and CCMama gave me this recipe and detailed instructions. I actually followed the instructions (for once!). Came out perfectly! Bf is the cheesecake fan, so I made it for him, but I also liked it. It didn't crack and came out very nicely. Thank you for the recipe!
I'm shocked. I actually made a cheesecake that did not crack or turn too brown, etc., etc. All I did was follow the directions and it is wonderful. No water bath or babying in any way. Thank you so much for this recipe. **I want to add to this review. I made it lower carb by using 3/4 cup Splenda and 1/4 cup sugar, and I just used a very small sprinkling of cracker crumbs for the crust. I have also added 1/4 cup of cocoa to the batter at the same time as the sugar, and it makes a fantastic chocolate cheesecake! I love this recipe.
I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the recipe and use different things for the crust, shortbread cookies or oreos come to mind. You can also add different flavors to the cheesecake, use my recipe as a base and have some fun! I recently have discovered for a short cut if I add another cup of sour cream to the recipe and use the 2 of the ready made crusts. I have a great dessert really quick for a carryin or party. Remember it freezes well, freeze in slices for a special treat. Enjoy!
The proportions of your ingredients is almost exactly the same as the recipe I've used for years, so I'm sure it's great, BUT yikes! I teach food safety, and I would never recommend leaving anything with eggs or dairy products in an oven overnight or at room temperature for as many hours. CAUTION! Finish cooking, and refrigerate after it cools. Otherwise, you'll be playing kitchen roulette!