This is a wonderful marinade! I usually won't eat fish, but we found a pre-marninated salmon at a store and fell in love and then of course, the store stopped carrying it! This recipe produces almost the exact same flavor! Instead of grilling it though, I put it under the broiler to let it brown. Then if it still needs some time to reach ideal temp, I crank the oven to 450 to let it finish off. Great recipe! Thanks!

Reviewed On: Feb. 11, 2009

Cheesecake seemed a very intimidating challenge for a novice like me. I looked long and hard and finally decided on this recipe. From some helpful tips here, I did not overmix, used room-temp ingredients, wrapped the springform in foil, and did the water bath. Baked one hour, shut the oven off and left it in there for about 6 hours without opening the door once! (that was tough!) This morning, my result is a gorgeous, light, delicious cheesecake. It did not crack or dry out and since I brought it to work, it certainly didn't last long! :) Thank you! ***ETA*** I first reviewed this recipe in November 2007 after making it once. Since then I have made it several times and have more to add... Attempt #1 - Used springform wrapped in aluminum foil and water 3/4 way up the sides in a water bath. My result was a pale cheesecake, with slightly mushy crust edges because of the low quality of the springform. Attempt #2 - Used same springform pan. Set 9x13 pyrex full of water on the shelf below. Result tasted the same, but wasn't as pretty - browned around the edges only and split a huge crack down the center. Attempt #3(and everytime since then) - Used same springform with double aluminum foil wrap and only about 1/2" water in the roasting pan. By the time I removed the cheesecake from the oven, all the water had pretty much evaporated. Browned evenly all over the top, no crack and crust wasn't soggy! Yay! Finally got it right! The recipe is very simple and fullproof.

Reviewed On: Nov. 20, 2007

I really liked this. It was very simple to make. I make recipes from this website all the time, and I find that sometimes I get caught up in everyone else's suggestions and end up reviewing my "altered" recipe. My suggestion is to try this how it is written first, and then make your changes. It really wonderful if made exactly as written. Thank you for a keeper!

Reviewed On: Mar. 28, 2007