This was a fantastic recipe, very simple. I dislike breadcrumbs on my pasta, so I left that out, used some nice fresh reggiano parmegiano in addition to sharp cheddar to add some more bite and it was super-awesome! Also threw in some ham chunks and served it with a light salad to balance the heaviness of the dish. Great recipe!

Reviewed On: Oct. 27, 2009

This cheesecake was excellent, except that I found the cooking time to be wrong. I followed the directions exactly for baking, and it sure looked done, until I went to cut it today and found the middle was still soupy. Other than that, this recipe is delicious! I used a chocolate graham cracker crust, added 1/2 tsp vanilla and some toffee candy bar chips. The next afternoon (today) I made a chocolate ganache, melted some caramel and broke up some chocolate covered toffee bars. I stuck some chunks to the side with the ganache, and put the rest on the top. I then drizzled the chocolate and caramel all over the top. It was gorgeous! Too bad I didn't think to pre-slice! Hardened caramel is hard to cut, lol. (I would've also known the middle wasn't done before I served it to my husband for his birthday!) Anyway, this recipe is a keeper with a modified bake time, and makes an excellent cheesecake base for some fancy stuff. I'm definitely going to use it the next time I make my white chocolate raspberry swirl!

Reviewed On: Aug. 5, 2008