The lemon was overpowering. I couldn't taste anything else, and with that much heavy cream, I want to enjoy what I'm eating!

Reviewed On: May 15, 2009

I can't understand how this recipe was rated so highly. My conclusion is that people who rate it highly only try this recipe if they already love balsamic vinegar so much that they are looking for ways to use it in everything they cook. Although I decreased the amount of vinegar by almost half, it still overpowered the sauce but not in a good earthy way I was hoping it would. The broth only watered down the bitter balsamic flavor and it did not create anything remotely close to what was described, nor did it give the chicken any flavor. I cut into a piece and tasted it before serving and it tasted like it had been poached in water. I ended up saving the dinner by adding 2 tablespoons whole grain mustard, 4 tablespoons raw honey (the solid kind), and some curry powder. The original result was not good and will surely never be tried again. Next time before I start cooking a new recipe I will definitely read the most recent reviews, not just the 'most helpful' that show up under the recipe.

Reviewed On: Jan. 12, 2009

This cheesecake tasted great, but the texture was not what I wanted. I made this and another cheesecake for a shower and people like both of them, but the other one was firm and this one was too mushy for me. I had cut it the night before and had even put the cut cheesecake into the freezer for 2 hours before the shower, but it was still too soft to look like I wanted it to. I will probably stick with my basic cheesecake recipe that I have always used and modify it with melted white choc chips and raspberries. I will use the method of boiling/straining that this recipe calls for since it is definitely much better tasting than using preserves!

Reviewed On: Nov. 8, 2008