Husband, 15 year old, 5 year old, AND 2 year old LOVED this one. They had it for 3 meals in a row and were happy each time! :) Left overs are almost better. Made a few modifications to make it less fatty - added low fat Ricotta and used low fat Mozzarella instead of chedder. I also used ground turkey instead of beef. I followed others advice and used 1.5 times the sauce and layered some sauce at the bottom. I also mixed the spice (italian seasoning only as my sauce was preseasoned) and Ricotta into the egg mixture. After 30 mins. the milk mixture was just barely runny but as the dish cooled, it thickened. It did not detract from the dish. Will DEFINITELY make this again.

Reviewed On: Jun. 24, 2009

First time cheesecake maker -novice baker. My husband considers himself a connoisseur having driven around the country looking for great cheesecake. He said it was the best cheese cake he has ever had. I bring it everywhere now – and I get tons of requests! I didn't change anything but did bake in water and put batter through sift to ensure it was smooth! Truly amazing!!!

Reviewed On: May 6, 2009