Original recipe yields 12 servings
Based on a 2,000 calorie diet
THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT, ALTHOUGH EVERYONE THINKS IT IS!!
What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham ...
My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs.
I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled, as posted on this site under Italian cream chee...
Made this yesterday and what a treat! Didn't change a thing, which is unusual for me but the right decision, as this recipe is perfect. My husband and I kept commenting on the flavors rising to ...
Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.
I made this for my daughters birthday. She loves good cheesecake, as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake, this is it!
It was not my favorite. Followed exacty & was watery. Would not make again.
High altitude trials: I live at 5600+ ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each, and it was still too creamy in the center. Suggest a total of 9.5 Tbl ...