Yep... this is the stuff! I followed the recipe as stated, tripling it however. The only modification is the addition of some dashes of Worcestershire sauce. Served on whole wheat multigrain buns. Yum! Definitely making this again.

Reviewed On: Apr. 11, 2008

I did my best, honest. I made the fillings which tasted delicious. My trouble came when dealing with the dough-- I am a novice and this is practically my first time flying solo on the dough plane. I had extreme difficulty in rolling it out to an acceptable length, and I think my biscuit cutter was too small, then the filling kept breaking open the dough when I was trying to press it together. Overall a disaster! After a couple hours I tossed in the towel-- tossed the dough in the trash, took all my filling and put it into a casserole dish with cheddar cheese on it. That was tasty. There were a few pierogi that made it out fine, and they tasted good. This recipe is probably good, I just have an inexperience-- I will get a pasta machine or something that will roll out pasta sheets for me then I'll hit this one up again.

Reviewed On: Mar. 14, 2008

I can assure you, this recipe will yield a tasty result. I followed the recipe to a "T" -- alright, I've already lied! I used "Half and half" rather than milk. For the crust, I used 1 to 2 cups graham cracker crumbs, combined with 4 tablespoons of melted butter and 1/4 cup sugar. It made a lot of crust, so I threw some away... then I realized I had too little of a crust! Anyway, I didn't, but I would suggest baking the crust for about 5 or 10 minutes first. As for the cheesecake, I beat it by hand with a wooden spoon after the initial cream cheese/sugar beating. This was rather exhausting and my texture still ended up rather funny (Maybe it's the flour?), but it is definitely acceptable. This made A LOT of filling for my 9" Springform Pan... it was nearly overflowing, definitely maximized space. I don't have a deep baking dish, so I place a casserole dish full of boiling water into the oven for my "mock" waterbath, I baked it at 325 (Lower temp than what it calls for) for 1 hour, then shut the oven off and left it in there for about 4 hours before putting it in the fridge. It did not crack at all, and the top only had the slightest lightest brown color-- quite pretty. Eat it plain, or with some cherry topping to mix it up! I think the tangy flavor would go well with some citrus-- I'm going to try combining lemons and/or limes with it next time.

Reviewed On: Mar. 14, 2008