7 Reviews of The Frugal Gourmet's New York Cheesecake

From: Roxygirl in Colorado

On Mar 18, 2008

Start of by reading the directions carefully and chill cake thoroughly and you have yourself a PERFECT NY CHEESECAKE. I messed up the sugar and the butter by adding it all in with the crust and had to start over. This cheesecake was just the texture I was looking for so it was worth it! I made in a Pyrex pie plate and it didn't over-fill as I feared. I did broil a min. too long and had some burnt spots on top, but I picked them off easily with a sharp knife. When we first ate it (after 2 hours chill time) it was a little too creamy and a little too sour creamy in flavor. I used 1/2 cup plain yogurt (short on s. cream) and 1/3 less fat cream cheese. I LOVED that this recipe only took 2 pkg. of cream cheese! The next day the texture was perfection (!) and the flavors had melded completely as well. My father in law really loved this cheesecake, too! Thanks Bengi, for posting. Roxygirl

From: mariahswind

On Mar 28, 2007

Brilliant! My husband has been wanting me to make him baked cheesecake for ages! I finally did it today and picked this recipe because it was from Jeff Smith and the 2 other reviews told me I couldn't pick better! And they were right. For my first baked cheesecake it turned out great and my descerning palleted husband has just enjoyed his piece immensely. So thank you so much for posting this!!! It would have been easier if I had a blender, I had to use both my stick blender and hand mixer.

From: Bob Y

On Mar 27, 2006

This recipe appeared in the late Jeff Smith's first cookbook, around 1984. I've been making it ever since, and people still fight for the last piece!

From: blondeindeed

On Nov 23, 2005

I have been making this recipe for approximately 17 years and it is awesome! As you can see from the list of ingredients, it is very easy to make and doesn't take any time at all. It is a fail proof recipe for all who love and are addicted to New York Cheesecake! Enjoy!

From: WonderMima

On Jan 27, 2008

good, but a little bit 'sour creamy'. but, i would make it again. and as with all cheesecakes, it got better on the 3rd day.

From: carpenterlady

On Dec 24, 2008

I have made this recipe for quite a few years, numerous times. It is a favorite. Do not forget to add the 2T melted butter as directed. I have forgotten, then the cheesecake is plain. The butter definately add richness. It is the best cheesecake!

From: ChandraSoleil

On Jan 3, 2008

Very good recipe. Easy. I put sugared strawberries on it to serve to company and everyone loved it. I actually have this in the "Immigrant Ancestors" book, Jewish Immigrant chapter. Great!