Comments on: A Champion Cheesecake or My Quest To Make the Best Cheesecake on the Planet

By: Pinoy Pride

Pinoy Pride — Tue, 19 Jan 2010 22:26:34 +0000

I love the sweet and creamy taste of cheesecakes. I will have to make some of these sweet things using your procedures. – Pinoy Pride

By: rain

rain — Thu, 15 Oct 2009 03:42:46 +0000

I’ve been using this recipe in every occasion.. I don’t have a plan to bake it for business but after some visitors tasted it.. They want me to bake for their birthdays..wow..additional income!!!
This cheesecake recipe for me is the best..and so simple to make!!!
Thanks!!!

By: Doms

Doms — Sat, 01 Aug 2009 23:33:04 +0000

Hi, Lori! I’m into baking and a big fan of cheesecakes, and I agree: a big NO to gelatin. The better cheesecakes I’ve tried are at Gourmet’s Cafe in Silang and Bag of Beans in Tagaytay. The best cheesecake I’ve tasted was baked by my bestfriend, using YOUR recipe.:) I’ve also tried adding cinnamon to the graham crust, because I love cinnamon.

By: hassan

hassan — Sat, 01 Aug 2009 04:41:10 +0000

I’ve used this recipe several times, often tweaking the ingredients (I add cream cheese or reduce the condensed milk because I prefer a bit less sweetness). I’ve also used this to make a “bullseye” (reg mix & chocolate) or “target” cheesecake, ie rings of chocolate and lemon. anyway, this recipe rocks the house every time, people love it! Thank you!

By: glai

glai — Sun, 01 Feb 2009 11:27:30 +0000

hi lori!
after my refrigerated cake (mango float) last Christmas, I suddenly felt this urge to learn how to bake.

I will try your recipe soon…just need to figure out some stuffs first…
We have this oven-like toaster. Says in the manual that it can bake cakes. Just a few questions though that I hope you will gladly answer:

I did not see any thermometer in the “oven”, just a dial with the temperatures in Celsius. Can I use that oven? how do I do the pre-heating, how long and on what temperature do I need to bake the cake?

Thanks

By: vincent

vincent — Wed, 21 Jan 2009 15:17:10 +0000

hi lori!

can you (or anyone) please help me with my problem in making cheese cake.

i can follow the recipe and instructions to the letter; however, as i cool my cake, the middle layer somewhat “sag”..making my rounded cheese cake look like a coliseum with a slight sag in the middle, with only the outer ring keeping its form.

after the baking time, it came out perfect and nice, without any cracks or any blemishes. But, after removing from the oven and letting it cool, after around 15 minutes, the middle started to sag.

what did i do wrong?

please..someone, help me..

-vince

By: Kim

Kim — Wed, 07 Jan 2009 03:47:16 +0000

Has anyone tried this with a turbo broiler yet? Advice on temperature and baking time if so?

By: Y

Thu, 01 Jan 2009 07:05:35 +0000

Hi!
I’m an amateur baker. This may sound dumb for you. But, I just want to know how do you measure the temperature of your oven? Is there a device that could do this for me? =D

thanks thanks! =D

By: cheryl

cheryl — Sat, 06 Dec 2008 11:39:31 +0000

Hi Lori!

I’m a very new baker (Asia!) and I would really want to try making a good cheesecake. But just wanted to ask if you could advise how long to bake a cheesecake which is in a 6″ round pan? I will be halving the above recipe too. My small family can only manage such small portions, unfortunately. thanks in advance!

By: Allan

Allan — Mon, 10 Nov 2008 00:58:35 +0000

Thanks for the recipe! It tastes really good!

Here’s the result
http://farm4.static.flickr.com/3253/3015174851_0ac9ee10f1.jpg
http://farm4.static.flickr.com/3281/3015174577_65f30086e9.jpg

I wonder if putting some coffee and chocolate would give this a nice mocha flavor. Next time maybe

Thanks again!