This was my first spring-form cheesecake attempt so I was nervous to begin with. It's pretty straight forward but I will admit that the 'batter' appeared very runny. After cooking it 45 and then letting it sit 45 I put it in the fridge as the recipe said. After 4 hours, I cut a piece and noted that the center did not appear to be fully cooked. Needless to say I was really disappointed. But, and this is important I think, my fridge was full and I'm sure the air circulation wasn't ideal. I left it overnight and by the morning everything had firmed up well. My guests for St. Patrick's Day tried it and loved it (granted they'd had a few). I think it's an amazing recipe and can't wait to try it again.

Reviewed On: Mar. 19, 2009