Not that this recipe needs anymore reviews haha. This was my first time ever making a cheesecake and it turned out perfect for the recipe. I didn't alter the ingredients at all. I didn't give it a water bath but put a pan of water on the shelf under the cheesecake to keep it moist. My cheesecake didn't crack at all =] As for taste, I have tasted better but this was pretty good. I like mine to be sweeter though, i'm not sure if the New York style is supposed to not be as sweet as cheesecakes i've had in the past. Thanks for the recipe.

Reviewed On: Jul. 9, 2009

I'm so happy I found this recipe on here. I made them last year and they were gone in under an hour, and I made a ton. They're really good, give them a try. Easy to make ;]

Reviewed On: Dec. 11, 2008

Not bad. I made it on the stove top. Cooked the chicken in the oven first while the rest of the stuff simmered while covered. Then added the chicken and cooked about 30 minutes on medium(let it come to it's own mild boil, don't rush it), took them out and shredded the chicken, added them back in, cooked a little while longer(does it really matter how long?). Added dashes of cumin, red pepper flakes, chili powder, and some hamburger seasoning I had. Served with crescent rolls, and of course the cheese, sour cream and crushed chips. Also, the diced tomatoes added in were chili ready, used fiesta canned corn. And used minced onion instead of the onion(heaping tablespoon). Plenty left over :)

Reviewed On: Jul. 8, 2007