I've been making a recipe very similar to this for years...the twist is that I put in rice vinegar to moisten, and it comes out with a very tart flavor that offsets the fruit and goes great with the almonds. Definitely a family favorite.

Reviewed On: Jun. 22, 2009

We really like this dish. I use whatever I have on hand. I've made without green onions before, and added a bit of onion powder and it still tastes great. I like to add shredded chicken and mandarin oranges. Definitely a keeper!

Reviewed On: Mar. 30, 2009

So, I didn't have a spring form pan, and I didn't really want to go out and buy one for this dish. Instead I used a round ceramic quiche dish that I had (although I'm sure a round cake pan would do just as well) and I lined it with tin foil. I sprayed the tin foil with non-stick cooking spray so that the cheesecake wouldn't stick to it. I was worried about the crust not having enough butter and thought it might not hold together, so I added another Tablespoon of butter. I realize now that I probably didn't need to, it would have done fine, but it turned out to be just as good with the extra butter. I ended up doing a water bath as well, and IT DIDN'T CRACK!!! After baking, I cooled it in the oven, and then overnight in the refrigerator. When it was completely cool, I was able to pull the tinfoil right out without a problem! Who needs a spring form pan anyway? It was THE BEST CHEESECAKE EVER. Do yourself a favor and don't try it, your hips will never look the same!

Reviewed On: Feb. 27, 2009