A lovely New York style cheesecake with a hint of lemon from juice and zest. If you prefer it lemony you can substitute a teaspoon of lemon essence for 1 teaspoon vanilla.
I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instead of 7 and cinnamon grahams instead of plain. Served with fresh strawberries on top. This recipe was the best. I was totally in! I have never tasted such a great cheesecake in my life! It is fluffy and light and tastes unbelievable. Need I say more. Don't look any farther this is the recipe for you. p.s. you should divide the recipe into 2 cakes as it is too large for one pan. - 18 May 2002 (Review from Allrecipes USA and Canada)
I decided to try something new from the usual recipe I use. I found this recipe and gave it a try and have to say that it is the BEST CHEESECAKE EVER!! I took other users advice and used a 10 inch pan and it was perfect for the amount. I also cooked it at 325 for about 1 hour and 15 min. It will still be wobbly when you take it out but it firms up with sitting and refridgeration. It came out perfect with no cracks and a really creamy texture. All my ingredients were room temp including the heavy cream and eggs which I think is really important. This is the recipe I will use from now on. It's the best!! - 08 Sep 2008 (Review from Allrecipes USA and Canada)
I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. The baking time was much too low, and it took a good 4 hours until the middle stopped wobbling, and it was the right temperature inside. I used a waterbath, but that shouldnt affect cooking time THAT much since I had the water hot before I put it into the bath. Overall, it had a good flavor. I added some lemon zest as I wanted it to have a strong lemon flavor, and blended the ingredients together until they were smooth. The cheesecake turned out very nicely after I cooled overnight. Invented a topping for this that came out very nicely. 1 cup sour cream, 4 ounces cream cheese, 1/2 tsp vanilla and 1/2 cup of sugar, blended together until smooth. Added to cheesecake after it was completely cooled off, and then let sit in fridge for another 8 hours. Was a great compliment to the cheesecake. - 24 Nov 2005 (Review from Allrecipes USA and Canada)