I followed the recipe exact with one exception; based on a suggestion by another user I made 1 1/2 the amount of filling. We love tart and tangy treats! But this simply did not provide me with the lemony taste I was looking for. I used plenty of zest and even a little Niellson-Massey citron extract....still doesnt have the lemony flavor I seek. I will make this again however, I think I may try a variation of citrus to achieve the taste I crave. Maybe I'll use meyer lemons next (I LOVE THOSE!) Thanks for such a simple recipe!

Reviewed On: Feb. 22, 2012

This recipe is quick, simple & extremely easy to make. If you cant get this right you need NOT be in the kitchen doing ANYTHING! I've made this recipe several times over the past few weeks opting for different variations of flavors. I made the crust with crushed vanilla wafers instead of graham crackers as that is what we prefer =) I like this recipe best as it makes exactly 6 regular cupcake size cheesecakes (PERFECT!!). First batch I added chopped pecans & mini chocolate chips between the baked cookie crust & the filling. Before baking I swirled a little caramel sauce onto the filling & took a toothpick & incorporated it into the filling prior to baking. Once they came out & cooled, I topped them w/more chopped pecans, mini chocolate chip morsels & drizzled w/caramel sauce (the one from starbucks works best in my opinion) DEEE-LISHH! Second batch I pureed some raspberries & swirled that into the filling before baking. Once they were cooled off, I topped w/a few fresh raspberries & a little of the puree. These were dee-lish too. I've also made a key-lime batch using key-lime extract (zest & juice) in addition to the vanilla. The key to a perfect cheesecake EVERY time is a water bath. Your desserts will come our picture perfect & creamy w/each batch. I placed my cupcake pan on top of my cookie sheet (its about 1/2 inch deep) & poured boiling hot water onto the sheet prior placing in the oven. The opportunities are endless with this recipe! Thanks for sharing!!

Reviewed On: Oct. 3, 2010

Very EASY, Simple recipe. You can't go wrong. I have tried this recipe twice and both times, I must say, they came out DEE-LISH-US! The first time I did not have any celery so I used slivered onions instead (very tasty). But last Sunday when I did have some celery I tried it again and OMG! The flavor those stalks put out was superb! I thought that the celery would be mushy and it was not. If was soft yet still had a firm feel when eaten. I seasoned my turkey with salt, pepper, garlic powder and a little parsley (for color). My meat was tender, juicy and fell right off the bone! We had with greens (with turkey necks), mac-n-cheese and cornbread (I uploaded a pic. I had to stop eating in order to actually take the picture. LOL). I will DEFINITELY cook my turkey legs this way from now on. I've shared with friends and they too enjoyed the recipe. Reminds me of the food my grandmother would cook everyday. Thanks for sharing Keryne!!!!

Reviewed On: Sep. 19, 2010