Best cheesecake recipe I've ever made. Very important to have ingredients at room temperature and do not overmix them. I'm a water bath failure, so I fill a roasting pan with boiling water and set it on the rack below in the oven. Perfect, no cracks, delicious and decadent.

Reviewed On: Sep. 29, 2009

This is perfect as written. I used a lot of salt and pepper. Restaurant quality!

Reviewed On: Sep. 29, 2009

Thank you reviewers for the tofu advice. I drained, cut my firm block into 6 slabs, threw in freezer for 30 minutes, dredged in flour, then egg, then crumb mixture (had to almost double that) and cooked at 350 degrees for 15 minutes on each side in a pam-sprayed pan. I've cooked a lot with tofu but it has never been this firm. Wow! And the dish itself was excellent. A true keeper!

Reviewed On: Apr. 16, 2008