KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Our Best Cheesecake

Our Best Cheesecake recipe
photo by:kraft
Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make!
time
prep:
15 min
total:
6 hr 25 min
servings
total:
16 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
2/25/2007
I have made this cheesecake a number of times for my family and also for Church suppers. It is always a hit and I never have any left. "Scratch" cheesecakes are always a hit.
posted:
2/22/2007
absolutely wonderfully yummy-now a family favourite.
posted:
2/22/2007
I made this recipe yesterday and the filling was great. My crust didn't come out right though.It was the first cheesecake i made so i didnt know how to tell if it was done. Ipokek the middle with a tooth pick liek you would a cake and the cheesecake ended up cracking so don't do that. The cheesecake would have been perfect with no cracks. It was soo creamy and good. Deffinately be makign this again! Mom and cousin and I loved it.
posted:
2/20/2007
The recipe was very easy to follow and the cake turned out absolutely perfect.
posted:
2/18/2007
So creamy and delish with the low fat sour cream and 1/3 fat cream cheese.
posted:
2/14/2007
I have been making this recipe for almost 20 years and it's ALWAYS been a winner. For the few that haven't cared for it, experiment! Try different flavors, add a little sugar to the sour cream, maybe a little lemon to the cream cheese. You're a cook, go crazy! A little common sense in the kitchen never hurts either.
posted:
2/14/2007
I USE THIS CHEESE CAKE AT CHURCH FUNCTONS, AND WHENEVER I AM ASKED TO DO A CHEESE CAKE. IT IS SIMPLY THE BEST. TO HELP KEEP THIS CAKE FROM CRACKING, I WRAP THE BOTTOM IN ALUMINUM FOIL AND PLACE IN ANOTHER PAN, I THEN FILL THE PAN JUST UNDER HALF WAY WITH WARM WATER. WHEN CAKE HAS BAKED ITS FULL TIME AND HAS SET IN THE MIDDLE, I TURN OFF THE OVEN AND LET CAKE SIT UNTIL THE OVEN AND CAKE ARE COMPLETELY COOL. I THEN TAKE CAKE OUT MAKE SURE IT IS COOLED TO ROOM TEMP THAN WRAP IN PLASTIC WRAP AND PLACE IN FRIG UNIL FIRM. YOU WON'T FIND A BETTER NEW YORK CHEESE CAKE
posted:
2/13/2007
I have made this cheesecake many times. It never fails to be best cheesecake ever!
posted:
2/13/2007
CAN THIS BE MADE IN A 9X13 PAN??? I DONT HAVE A SPRINGFORM ONE.
posted:
1/2/2007
Excellent recipe!! It taste really good and turn out great. A keeper, try it!
K:3074 v0:54757
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email