How many times can I say YUM?! This was only my second cheesecake I've ever baked...it was perfect! No cracks, no sinking...I was SO excited when I woke up 6 hours later and removed it from the oven! I did, however, as a safety precaution, put a little metal bowl of water in the oven next to it while it baked because I heard that prevented cracking. This was delicious! I did, however, have some trouble with the crust...2 tbls butter was just not enough. I ended up refering to this site's White Chocolate Blueberry Cheesecake (my first cheesecake) recipe to make the crust, using 1/4 cup butter and 2 tsp caramel but omitting the almonds. Delicious! I used 1 block of reduced fat cream cheese with 3 regulars, still tasted awesome! I baked it for my friends and they loved it...one even announced to everyone that I bake the best cheesecake in the world *grin* Thanks so much for this fantastic recipe!

Reviewed On: Sep. 7, 2005

I made this to go with this site's "Deep Dark Chocolate Souffle" and it tasted great...but is it supposed to be so yellow and gloopy? Well regardless of its funny appearance, it tasted yummy so thanks! ^^

Reviewed On: Sep. 7, 2005

yummy! I made this crust for the Crumble Apple pie...I must admit I was a little worried about how this crust would turn out since I had a 9.5" pan and had to tweak things...but it turned out great! I used lowfat vanilla yogurt and I didn't find it too hard to work into the pan, just press it with the bottom of a glass and you're good to go! Great crust, thanks for sharing, will def use again! ^^

Reviewed On: Aug. 31, 2005