I made this recipe except I did not add the lecithin and made it by hand rather than dig out the bread machine. I did mix one clove of crushed garlic into the dough and I decreased the oil drizzled on top significantly - at least by half. After reading the reviews I baked this in two 9" cake pans and it came out beautifully. I served it with Italian butter for our lasagna dinner and everyone loved it. I would make it again

Reviewed On: Jan. 22, 2008

Very good cheesecake recipe. To prevent cracking place the cheesecake in another pan with 1" of water during baking. The steam helps to keep it from cracking. Also, turn the oven off when it is still jiggling in the middle, not completely set. The reason they crack is because they overcook.

Reviewed On: Feb. 13, 2007

I made this for a wedding brunch and it was a big hit. Everyone loved it. The only thing I did different was use half & half instead of heavy cream. I would make it again.

Reviewed On: Apr. 26, 2006