This cake took me a very, VERY long time to make, but the reviews for it were amazing. I got compliments such as, "I daydream about that cake" and "This beats my grandma's!" This cake is wonderful. Tip: go with two layers only. You'll save on icing, and you'll be able to taste more of the cake, instead of just the cream cheese frosting. This will increase the baking time about ten to fifteen minutes, depending on your oven. Also, because of the whipped egg whites, the cake will not look done after baking, but if a toothpick comes out clean then the cake is done. Leave the cake on the counter and give it time to "deflate." The "meringue"-like egg whites will give the cake lots of moisture and will keep it from feeling heavy.

Reviewed On: Jun. 8, 2008

Okay. This recipe is good, but nothing great. Chewy, yes, but the top of the brownies tend to stick to your teeth. All-in-all, these are no better than brownies from a box.

Reviewed On: Feb. 3, 2008

This was a great cheescake. My boyfriend, who hates cheesecake, absolutely LOVES this recipe. It takes a LONG time to make, but it makes a TON. If you are craving cheesecake, and make this, be sure you have plenty of people to give it away to. A few tips: there is not enough butter for the crust. Be liberal with it. If not, your crust will come out crumbly and not good at all. Make sure your cream cheese is softened. But it out on the counter for 15-20 minutes. It will make blending it a lot easier.

Reviewed On: Nov. 15, 2007