Cheesecake Supreme

I’ve used this recipe many times and I do agree the cooking time is not correct and have taken the advice of other reviewers and increased the time to three hours at 200 degrees. This cheesecake is awesome regardless of the cook time.

Everyone loved this. I did add less sugar as suggested by others and added 1 tablespoon vanilla paste (personal preference). I baked it as directed in the recipe and it turned out perfect. I did leave it in the oven with the door closed until completely cool.

It’s a great recipe that’s been around, and posted by different people for years, but why does no one EVER correct the mistake about the baking time? If you bake it for only one hour at 200 degrees, you will have a gooey mess. You need to put the cake in a cold oven, set it at 200 degrees, bake for 3 HOURS, then turn the heat off, and let it sit in the oven for another hour, with the door open a few inches. Then let it cool for another hour on top of the oven. In other words, it takes 5 hours of babysitting this cake if you want it to taste right. And it’s worth the wait.

Now that I discovered this recipe I don’t need any other. No need for lemon, unless you want a lemon cheesecake. This is what cheesecake was supposed to be!

we all liked the recipe, and we will make it again, but it didn’t tell how high in the oven to bake it. it took 20 minutes longer.

This came out amazing. Thank you so much for this recipe. The only thing I did different was follow Brad’s suggestion and cooked it at 200 for 3 hours in my over. I do not understand how the underneath was so so so creamy and yummy. This was the best Cheese cake I think I ever had. Super Rich.

Best cheesecake ever! I added a sour cream topping to it during the cooling phase.

I have been making this cheesecake for YEARS! Everyone loves it! However, the time is definitely wrong. It is 10 minutes at 400 degrees and then 3 hours 20 minutes at 200 degrees. Perfect EVERY TIME. I have made this cheesecake (with the time adjustment) at least 100 times and it always ends up amazing.

Followed directions- except I used crushed oreos( vanilla) instead of graham crackers. It was divine. Looking for a raspberry topping to top.

I put a tsp of vanilla and tsp of lemon juice in a 1/4 cup and filled the rest with the whipping cream. I baked at 200 for 3 hours as other reviewers suggested. I did not cool in oven for an hour though because I needed the oven. Cooled on counter for an hour and in fridge overnight.

I Love this Recipie The taste is perfect.

Really good cheesecake but the recipe cooking times seem off. I read the reviews and made some changes bc of what I had on hand. I used a pre-made graham cracker pie crust so I cut the recipe in half and it was the perfect size. I only had half and half which seemed to make no difference and I added about a tsp of vanilla extract and 1/2 a tsp of lemon zest. I planned to add a cherry topping and thought the lemon would give it a nice bright taste. Most importantly: I baked it at 325 for 40 minutes and it was perfect. Cooled for a few hours in the fridge and cut beautifully. Was moist and creamy and a huge hit with the cherry pie topping I added.

My family LOVES this cheesecake!! I use the slow and low method and then t comes out perfect every single time

I’ve made this cheesecake, following Brad Reynolds suggestions, and it is absolutely amazing! It is required now at every holiday and for several birthdays. The results are consistent-rich, creamy, insanely delicious. I use a bit less sugar for the crust as I found it a bit sweet, but the cake itself is wonderful!

I’ve made this about 10 times. The first time I made it according to the directions and came out with a tasty cheesecake that was cracked and a little on the dry side. I now follow the preparation directions of the recipe but put it in a cold oven, then 200 degrees for 3 hrs and 10 minutes then 1 hour or so with oven off. No cracks and creamy.

i followed the recipe to the letter and baking at 400 F for 10 minutes then reducing the oven temp to 200 F and continuing to bake for an hour left it majorly under baked. i had to increase the temp to 325 F for an additional 40 minutes to get it finished. I don’t know if the “200” was a typo and was supposed to be 300. However it was edible finally. This was my first ever cheesecake attempt. I love to bake and cheesecake is on my baking bucket list. I also made a 4 berry compote for a topping.

So easy my 11 year old made this..and hands down the BEST cheesecake! The added sugar in the crust was just right! and the cheesecake itself is not overly sweet- perfection! We’ll make this again again!

It fell apart

I am a good cook and have made many cheesecakes and this one is among the best! I decreased the sugar to 1 1/4 cup as the first time I made it it was to sweet. I also use shortbread cookie crust using the same recipe as Graham crackers but omit the sugar(cookies are sweet enough). I had excellent luck with 400′ for 10 minutes then down to 200′ for a little over an hour. I top with a rasberry topping made with frozen raspberries and then top with fresh rasberries

This was simply divine! I didn’t make the full quantities and left the sugar out of the crust. It was absolutely delicious!

The form didn’t hold and I assume it didn’t cook long enough. I will be trying this recipe again with a slightly longer bake time and see if I can improve the form. The taste was amazing though!