Awesome cookies. I made a batch tonight and between two teenage boys that think cookies aren't worth eating unless they are chocolate chip cookies, these are all gone. The changes I made were adding a bit of fresh grated ginger, oj instead of water, and I used butter because I didn't have margarine. I refrigerated the dough for about 15 minutes. That's all it took to chill it enough to easily handle it. Yep, this recipe is a total keeper. Thank you, Amy!!

Reviewed On: Mar. 11, 2012

Yep, Sandy is right. This is the definitive cheesecake recipe. It is seriously perfect, just as written, for a basic recipe. I made it just as written the first time and my 5 stars are based on that. However, for my personal taste, I'm adding a bit of vanilla and I made a graham cracker crust for it this time (2nd time), but I have never tried a cheesecake recipe that turned out so beautifully and I think I have tried every one out there. Thank goodness this one doesn't require a water bath! My oven only goes as low as 250F, so I just baked it for about 52 minutes on 250F instead of 60 on 200F. It turned out great! Thank you so much for sharing this Sandy!! Update: I figured out why mine cracked twice and just wanted to share this. If you do the crust flat, the cheesecake will crack. If you squish the crust up the side of the pan, the cake seems to lean inwards when it is cooling, just enough to keep the cake from cracking. This is the most awesome cheesecake recipe ever. Thank you!!

Reviewed On: Oct. 8, 2011

My family was not at all crazy about this. It was borderline edible. The flavors were good, but the texture was off. Maybe I did something wrong...

Reviewed On: Aug. 31, 2011