This cheesecake rivals any I've has in a New York deli! A nice firm decadent dessert. I did put a bowl of water in the oven while preheating and during cooking to keep up the humidity. I didn't open the oven until it was cool, but it still had a crack in the middle. I will lightly grease the sides of the pan next time so the cake will be able to pull away from the sides as it cools. Delicious!

Reviewed On: Feb. 13, 2002

This is absolutely delicious! It is so cool and creamy. My husband and I couldn't stop eating it. The topping keeps it from being too sweet like a traditional frosting would be.

Reviewed On: Feb. 9, 2002

My husband and I just LOVE these as cupcakes. I did have to cook them longer than stated. I cook them at 350 F for about 18-21 minutes. The white sugar was fine. It's a "drizzle", not a frosting. I also used tangelo juice.

Reviewed On: Jan. 18, 2002