The perfect cheesecake recipe! I would freeze this for a more solid cheesecake.

Reviewed On: Nov. 6, 2009

This was my first time making bread, and believe me I did all the research I could to ensure that my bread turns out right. I didn't have a bread machine so I mixed and kneaded the dough by hand. I kneaded it until it was elastic and stretchy, about 13 minutes. I let the dough rise for 45 minutes (it's about 97 degrees today and humid and definitely affected the rise time and moisture) dough was a little on the wet side but it turned out fine. Shaped, proofed the dough for 30 mins, egg-washed and baked. Turned out wonderful!

Reviewed On: Sep. 1, 2009

I followed the suggestions but the batter turned out very runny. Tasted like baking powder and turned out very dense. I must have done something wrong.

Reviewed On: Aug. 30, 2009