I've made this recipe numerous times in the last year, and it's always been a big hit. I add two tablespoons of good rum instead of the vanilla as a nice variation. To make it quickly, bake it up in foil muffin cups with a Nilla wafer on the bottom as a crust. They only take about 20 minutes to bake that way. When I cook a whole cheesecake, I make a graham cracker crust and put some jam on top while it's still hot to make a glaze. In either form, it gets rave reviews! I've never used a water bath, though I do bring the ingredients up to room temp. It sometimes cracks, but I couldn't care less. It tastes the same either way!

Reviewed On: Apr. 19, 2009

Very good. I used half olive oil, half butter instead of all butter. It was gobbled up, even by teenagers!

Reviewed On: Jun. 30, 2007

I made the just dumplings from this recipe to go with vegetable soup, and they were fabulous! The recipe made a lot, they weren't too salty, and it took about 1 minute to make them. I added some basil to the dough, which was a tasty addition. Definitely a keeper!

Reviewed On: Apr. 2, 2006