This is a fool-proof recipe, as rated by a first-timer on cheesecakes! Even though I made a mistake (like not having the cream cheese at room temperature and ended up having a lumpy batter), it turned out perfectly. I halved the recipe as I had bought a ready-made crust, and the batter filled right up to the top of the crust. The cake turned out a golden brown and was thoroughly done. The only thing I could add is lemon juice for those who like their cheesecake a bit more tangy.

Reviewed On: Jun. 18, 2009

This is a great recipe - definitely a keeper! My husband's Scottish and swears by his mother's scones, so it was a great compliment when he said that even his dad would have loved the scones from this recipe! I followed the recommendation on mixing the egg with the milk in the 1 cup measure. I didn't bother with rolling the dough out, so after kneading I just tore off a handful of dough, rolled into a ball and then patted it flat before baking. Still turned out perfectly.

Reviewed On: May 21, 2009

This was my first time making bread without a machine, so was quite pleased with the result. However, while the consistency of the bread was perfect, it tastes really 'yeast-y'. I'll have to try it out again to see where I went wrong. Other than that, it's a really simple recipe to follow.

Reviewed On: May 19, 2009