Very good. I made it with all our favorite pizza toppings. Then, the next day, I used all the leftover toppings (3 cheeses, sausage, mushrooms, onions, green peppers), added cream and eggs, and it made the best quiche!

Reviewed On: Sep. 12, 2009

Wasn't overly impressed. Basic recipe was kinda bland. Added worchestershire sauce didn't help that much. Wasn't bad, but not what I was looking for. Sorry.

Reviewed On: Sep. 2, 2009

Made this at Christmas and it was so hectic I didn't get around to reviewing it until now! Terrific cheesecake recipe! My first "real" cheesecake and it came out delicious! I followed directions and it still cracked though. Some people said to try the "pan of water on the oven shelf just under the cheesecake" technique. Doesn't work. Next time I will try the actual "water bath" technique. Wasn't sure then how to do that- everyone assumes you know. For those who don't: Make your cheesecake in a springform pan. Wrap the outside of it in foil(to keep the water out). Get a larger cake pan or shallow casserole dish (don't grease it). Put your wrapped springform pan into it. Carefully pour very warm water into the space between the two pans (a little over halfway). The idea is to have the middle and the outside of the cheesecake the same temp. If the outside is hotter, it will bake faster and shrink. This causes the cracks. I'll let you know if this works in practice as well as it's supposed to!

Reviewed On: Sep. 1, 2009