Comments on: new york cheesecake

By: Troy

Troy — Fri, 10 Feb 2012 21:10:15 +0000

I made this yesterday for my dads 86 birthday and it turned out great! I found some fresh blackberries and got two packages, cut one of the packages berries in half and added them to the mix, made the topping from the rest and strained through a tea strainer, wow well worth the six dollars for the berries. I used a microwave/oven at 450 deg. until mix was browning then turned heat down to 350 and baked until it had risen out of the oven. You will love this recipe!

By: Rena

Rena — Tue, 07 Feb 2012 21:31:48 +0000

I wanted to come back and say…days later, people are still RAVING about the cheesecake. What a fantastic recipe, and I’m not even a big cheesecake fan…but this was da bomb!

By: Jure

Jure — Tue, 07 Feb 2012 18:24:47 +0000

Was looking for it and could not find it, is it Celsius or Farenhait? :) Tnx!

By: Rena

Rena — Sun, 05 Feb 2012 04:43:58 +0000

This beauty is currently cooling (in the oven as some have suggested) in preparation for our big themed Super Bowl party…so of course one would have to have a NY cheesecake for a NY Super Bowl! Thanks for the great recipe :)

By: Kez

Kez — Fri, 03 Feb 2012 09:24:40 +0000

Thanks Deb – it is perfect!
To anyone reading this please do not be worried by the negative comments, if you follow the lovely instructions given you should be fine. I made it with no problems, even though finding all the ingredients in New Zealand proved a challenge.
Now have a lovely crack free cheesecake to serve to the North American in-laws :)
Deb I have been a long long time follower, and this my first post – thank you for all the inspiration that you provide (along with much laughter and food envy…)

By: renee

renee — Sun, 22 Jan 2012 17:55:37 +0000

This cake is in the oven. I found the 550 to be high, but it’s probably just my crazy oven. The portion of the crust that was just a tad higher than the filling burned in minutes! I’ve now gotta figure out how to get the burned part off . Hmmmmm. I’m not topping it, but serving raspberry sauce on the side. Will let you know how it turns out. Can’t wait.

By: deb

deb — Wed, 18 Jan 2012 16:11:32 +0000

Flavia -- It's a standard springform -- I think this one.

By: tj

tj — Sat, 14 Jan 2012 19:59:52 +0000

Mine was also way to brown on top and also almost burned I caught it in the nick of time. It was not as high as I would have liked either and I used the exact pan in the recipe. However it had great flavor and everyone raved about it. I will definitely try it again. Thanks very much. I have used your recipes before and appreciate the work you put into them.

By: Flavia

Flavia — Wed, 11 Jan 2012 19:12:16 +0000

Hi Deb! Where did you get your skyscraper tall baking pan? :)

By: Danyelle Kessler

Danyelle Kessler — Tue, 27 Dec 2011 14:03:04 +0000

Made mention of you on my blog post about my first attempt at a NY style cheesecake. I actually used a self-ammended version of a recipe from Irma Rombauer’s Joy of Cooking, but after the cake was done….I stumbled across your blog and found your commentary to be similarly consistent with almost all the recipes I consulted. I was curious by the color of your cherry filing, which looks delish. Next time I will give it a try!