I'm not much of a sweets person, but this recipe sounded like a challenge for me so I wanted to try it. What I ended up with was the creamiest, most heavenly cheesecake imagineable. I practically licked the plate after eating my first piece. The actual preparation took a long time but was far easier than I had imagined. I would definitely recommend this recipe to anyone who loves cheesecake or wants to impress others with their baking which I know we all do. Also, I substituted graham crackers for chocolate cookies which worked just fine. TIP: Strain the raspberries in a flour sifter to speed up the process considerably.

Reviewed On: Apr. 17, 2005

I would recommend using less than a tablespoon of garlic to anyone trying this recipe for the first time. Also, I'm not a fan of olives so I omitted them and added a bit more roasted red pepper and feta, which took away a bit of the color-contrast you want in a salad but tasted just fine. I hope it doesn't dry out overnight as I made it with the intention of having it for lunch tomorrow, but I don't see why the addition of a little olive oil couldn't remedy that problem.

Reviewed On: Apr. 17, 2005