All I can say is WOW! This is the easiest and the best tasting cheesecake recipe I have found! Plain or New York Cheesecake has always been my favorite, and this one is perfect, just the right amount of sweetness. For those of my guests that prefer fruit topped cheese cake, I added it after I sliced it, to add the option of plain or not. It tastes good both ways , but to me better plain. This recipe will become my favorite now. I made it for my son's birthday, and will now make it for my sister at her suprise 50th this year. I made the recipe just as described, and wouldn't change a thing, as you shouldn't change perfection! Thanks for sharing,Kitchen Queen1

Reviewed On: Feb. 20, 2010

Made this recipe with the modifications suggested by BOONIE12, reviewed on May 2007. I omitted the salt, and added 1 c. soy sauce to the water. Since I had double the ribs I boiled the for 1 hr. 15 minutes, and then let them sit in the broth cooling for 2 hours. When removed to place on the grill to finish, they were already falling off the bone. That wasn't a bad thing, but I think I will reduce boiling time to 45 minutes next time, as the ribs will continue to cook while cooling. I threw them on a medium heat grill with sauce for 5 minutes on each side, and there were no leftovers. I am very happy with this no fail recipe, as grilling country style ribs in the past resulted in tough ribs. Thanks so much for sharing this recipe.

Reviewed On: Jun. 9, 2009

This recipe is the first one I tried for cedar plank smoking. When I was reading the ingredients for the sauce, being that I can't tolerate a lot of spice, I got cold feet and cut the cayenne pepper and paprika by 1/2. After I made the sauce and tasted it, it was spicy, and I was afraid that the end product would be too spicy. I followed the rest of the recipe and the salmon turned out perfect, just the combo of the salmon, grilling, smoking and spice. Can't wait to make it again. Try it, you won't be disappointed.

Reviewed On: May 24, 2009