VERY GOOD AND PRETTY EASY IF YOU DONT MIND WAITING TO LET IT COOL SLOWLY TO PREVENT CRACKS. I PREHEAT OVEN TO 350 PUT CAKE IN WITH PAN OF WATER ON BOTTOM RACK, CAKE ON MIDDLE. TURN OVEN TO 275 AND BAKE FOR 1 HOUR 15 MIN. GIVE OR TAKE. TURN OVEN OFF WHEN DONE (CAKE SHOULD STILL WIGGLE SOME IN MIDDLE)LEAVE CAKE IN WITH OVEN DOOR CLOSED FOR AT LEAST 4 HOURS (BEST TO MAKE AT NIGHT AND LET IT COOL AS YOU SLEEP). PUT IN FRIG. TO CHILL ALL THE WAY THROUGH. THIS PROCESS WILL GIVE YOU A CHEESE CAKE WITH A WHITE TOP WITH OUT A SKIN OR CRACKS LOOKS JUST LIKE IN THE COOKBOOKS!! DONT FORGET TO BUTTER DOWN THE SIDES OF THE SPRIGFORM PAN GOOD TO PREVENT STICKING. HOPE THIS HELPS.

Reviewed On: Sep. 13, 2009

VERY SIMPLE EASY TO MAKE CAKE. OVERALL FLAVOR WAS GOOD FOR A VERY SIMPLE CAKE.

Reviewed On: Sep. 7, 2009

i thought it was okay not as good as i hoped will try again with a different dumpling recipe.the sauce and chicken was refreshingly diff.

Reviewed On: Aug. 31, 2009