I'm hoping someone can help me figure out what I did wrong - I followed the recipe exactly and found 2 things: the top was browned but after 4 hours in the fridge the inside was still a bit runny, and the batter didn't really fill up the pan - the cake was only about 1.5 inches thick. Kind of small. I only glanced through the 70+ reviews and saw everyone rave - didn't see any that made change recommendations to the recipe minus the note to add more spice. What could I have done wrong here? This is my first cheesecake, but I'm a pretty seasoned baker otherwise. Beginners luck?

Reviewed On: Oct. 28, 2009

This was a good solid recipe. Originally, I made the noted amount of pasta, but it was quite obviously not enough for the gargantuan amount of cheese sauce (I love my cheese sauce but I felt that the original ratio might have made my stomach churn), so I made an additional 1.5 cups of pasta and the ratio worked better in my opinion. It was still extraordinarily cheesy. I only gave this 3 stars because while it was tasty, it was very heavy, and I found that I couldn't eat a full portion of it. Also, I wouldn't bake this covered as the recipe states, I would bake it uncovered to let the breadcrumbs form a hard crust. Since it was covered, my breadcrumbs did nothing; they were the same consistency when it was baked as it was before.

Reviewed On: Jun. 5, 2009

I thought this was decent the first night....however, as the sole meat-eater in my house, I had a ton of leftovers that I put in containers for lunches over the week. I've got to say, this recipe reheats TERRIBLY. It's dry, the cheese gets hard, and when you cut into it, the spaghetti ends up in these tiny little pieces that you can't pick up. The shining light was the turkey I put in in place of ground beef (which I don't eat). Next time I make this, I will use a lot more sauce and I will use a pasta shape that is more conducive to being picked up easily such as macaroni or penne.

Reviewed On: Feb. 11, 2009