This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again.

Reviewed On: Apr. 12, 2009

This is not a good cake. First, DON'T put it in a 9 x 13 pan, there is not enough batter. There is barely enough batter for a 9 x 9 pan and it's a very flat cake when it finishes baking. Second, it is way too sweet and maybe (I say maybe) if you use Seville oranges, like you would use to make marmalade it might be more orangey tasting and better. I would not make it again.

Reviewed On: Jan. 31, 2009

This tastes great! I made a few minor changes based on previous reviews. Nothing major, just what seemed to work for other people. I didn't make it overnight because I didn't have the time. I made it the morning of, and let the ingredients soak together for about 45 minutes before putting it in the oven. I used French bread. I added 1/2 stick of butter, because other reviews said it made a difference, plus I increased the vanilla to 1 tsp. and added 1 tsp. of cinnamon. Also, I didn't have maple syrup in the house, so I used honey. Again, this was a GREAT recipe and everyone in our house LOVED it! I will definitely make it again!

Reviewed On: Dec. 26, 2008