Good recipe. I made it just as written and I didn't experience any of the troubles others reported, such as the crust being too high. If your cheesecake sinks, you're doing something wrong. Mine came out perfectly flat on top. I used the water bath, and no cracks. If your water bath is leaking, it's not because you didn't wrap the foil tight enough. It's because you used small foil. Get the large roll (18" wide) and tear off a big hunk, you'll have no problem, and it's cheaper than buying a turkey bag. Do heat the bath water up first, and be sure to check the water level during baking, top up as needed with more hot water. I had a little cheesecake mix left over so I tried making a couple cupcakes as some suggested, putting a gingersnap on the bottom of the cup and covering with the "batter". Didn't work out at all. Ugly, wrinkled and didn't taste very good.

Reviewed On: Nov. 21, 2009

Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel instead of chicken. OK, I'm kidding, but really, why do people post how much they love a recipe, then proceed to tell you how they completely changed it? It cracks me up!

Reviewed On: Nov. 20, 2009

Excellent marinade. I used apple cider vinegar because I don't like the chemical taste of distilled vinegar, and I used all black pepper instead of 1/2 white pepper. I really doubt that will make a difference in a marinade. "Authentic" carne asada is cooked before being chopped up with a big cleaver. If you are gong to chop it up before cooking, chop it before marinating. Less messy than trying to chop it after and the marinade will get into the meat better. Serve with radishes alongside, cut into halves or quarters. Typically these are served with two corn tortillas per taco, like in the photo, but using just one tortilla cuts the carbs in half and doesn't seem to diminish the result.

Reviewed On: Nov. 19, 2009