We did not care for this recipe. It was way too sweet and way too spicy. It did not thicken. The worst was the flavor though...not at all authentic to any Indian foods and flavors we have eaten. All we could taste was sugar and cayenne.

Reviewed On: Nov. 6, 2009

The only change to the recipe I made was to omit lemon extract. I didn't have it. I thought the taste and consistency of the cheesecake was great. The crust just didn't match up to me though. I think I would try something different if doing it again. I cooked it the recommended 50 minutes--no problems setting up the wiggly center, but the crust was overdone in that amount of time. Guests loved it, but I did think it was lacking a bit. Served drizzled with some dulce de leche sauce. Nice addition.

Reviewed On: Oct. 3, 2009

This was great. I made mini-pies in muffin cups rather than one large pie. My 9-inch pie crust recipe and the filling made 10 muffin sized servings. This really helped cut down on the 1 hour baking time. I'll make this again for sure!

Reviewed On: Dec. 26, 2008