| Reviewed by: JanetHuggs |
Date Posted: 10/2/2009 4:20:29 PM |
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Comments:
My family constantly requests this cheese cake and they prefer it over my New York style cheese cake; and this one is so much easier to prepare. |
| Reviewed by: ACookerette |
Date Posted: 8/13/2009 3:54:06 PM |
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Comments:
(I used a deep dish pie plate - which I would recommend, especially if you are going to top.) I really like this recipe - super easy and quick. I notice some reviewers indicated the texture wasn't very good - but I disagree. I think the texture is very, very similar to the texture of cheesecakes that take much longer to make. The only change I made was to use 1 tsp of vanilla and 1 tsp of lemon juice instead of the 2 teaspoons of vanilla. I did refrigerate overnight and the flavor was great. Will make again, and again, and again! |
| Reviewed by: novice |
Date Posted: 6/21/2009 9:32:32 AM |
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Comments:
I found this to be incredibly easy to make and it tastes wonderful. I also made the sour cream topping and really like it. I also agree it is best after being refrigerated overnight. I will make this again. Served with strawberries. A hit. |
| Reviewed by: kerly87 |
Date Posted: 5/29/2009 5:47:15 PM |
Rating:  |
Comments:
Although it is not as good as the New York Style Cheesecake that I sometimes make, it doesn't take me 3 hours to make it, either. For a simple blender mixed cheesecake it was pretty good. My husband liked it. I used Splenda, as I am diabetic. I will make it again. |
| Reviewed by: firecrackermango |
Date Posted: 5/29/2009 1:12:00 AM |
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Comments:
This is such an easy cheesecake recipe to make, yet so delicious! I serve with a homemade butterscotch sauce and chopped pecans for an elegant dessert. Everyone raves about it, ask for the recipe, and makes it with the same wonderful results. I often use no-fat cream cheese and serve with fresh sliced fruit to cut calories and yet have a great dessert! |
| Reviewed by: kathyscraftroom |
Date Posted: 2/24/2009 3:03:33 PM |
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Comments:
**Wonderful & so easy too!! I've been making these for years and people keep asking me for the recipe. Try it, you won't be disappointed!! :o) |
| Reviewed by: pinkpurplefairy |
Date Posted: 8/1/2008 9:08:25 AM |
Rating: |
Comments:
We did not care for this cheesecake at all!!! It really has very little taste and texture. If I tasted cheesecake for the first time and ate this one, I would say I do not like cheesecake!!! It is very simple to make, but that is the only positive I can say for this very blah, blah cake. I will never make it again, and tossed the recipe out!!! |
| Reviewed by: hockeygal4ever |
Date Posted: 7/15/2008 10:51:48 PM |
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Comments:
Every time I've ever made this people rave and carry on about how much time it must have taken! It's always a huge hit.
Instead of the sour cream topping I sometimes substitute a jar of caramel topping, swirl in chocolate syrup & top with chopped peanuts to create a "Snickers" like cheesecake. Always a hit! |
| Reviewed by: bests4him |
Date Posted: 1/15/2008 8:10:25 AM |
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Comments:
This turned out great. I used 1 fat free cream cheese and 1 reduced fat cream cheese. I also added graham cracker crumbs to the top, since the graham cracker crust is my husbands favorite part. He still prefers original NY cheesecake, but he said this was still really good. |
| Reviewed by: lpuglise |
Date Posted: 1/1/2008 1:41:24 PM |
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Comments:
Have had this recipe for years and finally made it last night. Everyone loved it. Very easy to make and not too "heavy". I served with a raspberry sauce. |
| Reviewed by: iheartmypanda |
Date Posted: 9/24/2007 9:07:17 AM |
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This was sooo insanely easy! I somehow never get cheesecakes right but this was foolproof and quick! I will definetly be using it again! I added mini chocolate chips. They sunk to the bottom but that was okay. Still yummy! |
| Reviewed by: BJDINFLA |
Date Posted: 5/10/2007 12:51:16 PM |
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Comments:
This recipe is quick and easy. I also added a can of drained chunk pineapple when I added the cream cheese to give it an extra kick. Turned out pretty and tasted excellent. |
| Reviewed by: v mullins |
Date Posted: 5/6/2007 5:29:50 PM |
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Comments:
Made this last night and its all gone today....I added Almond extract in place of the vanilla. So good and sooo easy to make.. 5 stars... |
| Reviewed by: Sue B |
Date Posted: 4/20/2007 8:52:48 PM |
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Comments:
I made this pie and took it to work ALL loved it I also made an extra for my daughter to take to her work and they also Love it. It was so easy and the taste is wonderful as a friend of mine put it.I will make it I know many many more times. A big 5 stars. |
| Reviewed by: Share n |
Date Posted: 4/16/2007 10:08:03 PM |
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Comments:
Truly an easy to prepare dessert that tastes wonderful! I made it for Sunday afternoon company with coffee and it was big hit with all. |
| Reviewed by: Jill S |
Date Posted: 4/16/2007 5:23:59 PM |
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Comments:
Very easy to convert to low carb by just replacing the sugar with Splenda and just making the cheese cake without the topping. It fits in my husband's diabetic diet with ease then. In fact, that's what we made this year for his birthday cake! |
| Reviewed by: d. dacosta |
Date Posted: 4/15/2007 3:58:28 PM |
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This is a great recipe. I jazz it up with some fruit topping or choclate ice cream topping and some chopped nuts for a delicious garnish. Super easy!!!!! |
| Reviewed by: The name says it all! |
Date Posted: 4/15/2007 8:32:55 AM |
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Comments:
I made this yesterday and it came out of the oven beautifully! We have a local cheesecake factory here in Albuquerque and my husband says it tastes the same as Dee's Cheesecake. The ease of this recipe is what impressed me, I think it actually took about 10 minutes from the time I mixed the ingredients to getting it in the oven, and with so few ingredients it is economical. I did not have milk so I used heavy cream. Try this one, its a winner! |
| Reviewed by: cheesecake tartlets.... |
Date Posted: 4/13/2007 11:39:29 AM |
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Comments:
I decided to go with one of the other reviewers comments and made these in mini muffin pans. DELICIOUS!!! my whole family went nuts over them, and I normally make New York Cheesecake, which is a totally awesome cake. but, as other people have commented before, this is not like a traditional "from scratch" cheesecake. but it's still absolutely divine!to me, the result is better described as a cheese custard tart. when I blended ingredients I added one of the packages of softened cream cheese to the milk and blended till smooth, then added all but the last package of cream cheese, blended for 20 sec. and finally added the other package of cream cheese and blended for 2 minutes. I baked them at 350 for 20-25 min. it yielded 3 dozen mini muffins.will make these ALL the time!!! |
| Reviewed by: AZS |
Date Posted: 2/28/2007 9:52:04 PM |
Rating: |
Comments:
I reduced the vanilla to 1 tsp. and added about a tsp. of grated lemon rind and a tablespoon of lemon juice. Is the cheesecake the same as the traditional version? No; of course not. But is it delish? Definitely! |
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