This is now my standard Chocolate Chip Cookie recipe. I add the 1/2 tsp. of cream of tartar, because I like pretty cookies, but sometimes I don't add it and they're still great.

Reviewed On: Nov. 2, 2009

Thank You! I would be considered a "beginner" in the cheesecake world, and this turned out wonderfully for me! Creamy, no cracks, not dry. I used a waterbath, and baked it for 60 minutes and shut the oven off, didn't even check it, and it was perfect. The only thing that happened (which was my fault, so don't do this!) was I let it sit in the oven for 3 hours, not 4-6, and I put it in the refrigerator, uncovered right then. I think it was still too warm, and it caused condensation to form inside the mold and made the crust soggy. So make sure to wait until it is COMPLETELY cool before refrigerating. Then wait 12-24 hours to cut it. I know it's hard to have that much patience, but it's worth it! Thank you so much for all the helpful hints everyone!

Reviewed On: Nov. 2, 2009

My husband said this was the best mac & cheese he has ever had, and when he took the leftovers to work, no one would believe it was "just" macaroni & cheese! We loved it, and I made it as written.

Reviewed On: Nov. 2, 2009