Followed the recipe exactly and really missed the mustard and deviled egg style of potato salad. Just my personal taste and nothing against the recipe.

Reviewed On: Aug. 4, 2010

I followed the recipe exactly and made the night before. I just didn't think it had enough "zip" to it, so I had to adjust a lot of the seasonings to my taste.

Reviewed On: Aug. 4, 2010

Loved this cheesecake as did my company. I doubled the crust recipe, but kept the white sugar amount the same and used a 10" springform pan. I don't like a really thick cheesecake. I warmed 6 T raspberry preserves with 2 T water to save time on the raspberry sauce. I did use the preserves with seeds and you couldn't tell they were in there. I kept the rest of the recipe the same, even the baking time. I always put a pan of hot water in the oven while baking the cheesecake to keep it moist and help prevent cracking. I also leave the door closed for a couple of hours while the cheesecake cools. Excellent taste and texture. Will make it many more times.

Reviewed On: May 2, 2010