I loved this recipe. I used a water bath to prevent cracks and a different crust recipe using walnuts, pecans, cinnamon and nutmeg. Left it in the oven over night and then refrigerated unwrapped for 4 hours. It is creamy and has a delicate flavor. It was not as firm as a traditional NY Style cheesecake so I may have not baked it long enough (1 hour at 350 degrees). It is a definite hit.

Reviewed On: Aug. 14, 2003

I have made this recipe 3 times and it tastes great. The first time I doubled the topping recipe but not the fruit and it came out fine. The last two times the topping/crust has browned on the top and remained raw underneath. I think it is because I doubled the whole recipe but I also added cooking time. I am going to use less butter and add more flour next time and see if that helps. If anyone else has had the same experience, I would love suggestions on how to remedy this. It tastes wonderful and the first time I made it It was the best cobbler I had ever tasted.

Reviewed On: Jul. 21, 2003

I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?

Reviewed On: Apr. 14, 2002