This was my first time making a cheesecake, and it came out absolutely perfect and delicious! I did follow some of the reviewer's suggestions: reduced temp to 325, reduced flour to 2 tbsp., used a water bath and changed the crust for a little more flavor. I had no problems at all with cracking or under-cooking - it was absolutely beautiful and even better tasting. 5 starts without a doubt!

Reviewed On: Jun. 28, 2009

Absolutely amazing!! I didn't have any trouble getting the sauce to come together and be creamy and I didn't have Romano cheese so I followed another reviewer and used grated Parmesan - delicious! I also had chicken instead of shrimp - this is something I'll be making ALL the time now, I couldn't believe out good it came out!

Reviewed On: Nov. 4, 2008

I'm glad I read the reviews before I made this. I decided to use cornbread instead of regular white bread and laid them out on a regular baking pan. I also used tomato soup instead of mushroom - and reduced the amount by just a tad. In addition to the onions, salt and pepper, I added about 1/2 tsp. of garlic powder. I was able to mold the beef into tiny meatloafs and place them on top of the cornbread, reducing the messiness. I added extra sharp cheddar at the last minute, just enough to melt it on top. The result was a wonderfully easy to make meal just bursting with flavor. The contrast of the meat and cornbread was wonderful - and although they weren't exactly "muffins" all credit goes to this great recipe!

Reviewed On: Sep. 13, 2008