Absolutely one of the best cheesecakes I've ever made. I will be using this as a base for a lot if other cheesecakes. I did not use the sauce, but used the cake recipe to the letter when making my holiday cranberry cheesecake. I used butter cookies for the crust, and mixed in 1/4 c butter and 1/4 c chopped dried cranberries. Then I made this cheesecake, poured it on the crust. I dolloped four spoonsful of homemade cranberry sauce and swirled it in. Bake as directed. After it chilled, I drizzled more cranberry sauce over the top, then drizzled 2 squares of white chocolate on top of that. It looked like it came from the gourmet store! Thanks for the wonderful recipe!

Reviewed On: Nov. 27, 2009

This dish was VERY easy to prepare and looked wonderful when it was done. So wonderful, in fact, my husband said this was something that we need to make when we have company, and that was before he even tried it! I used boneless, skinless chicken breasts, just because I wanted to lighten it up, but I can tell it would be wonderful with thighs. I also used a whole 8oz container of sliced mushrooms, and light sour cream. I also covered the dish about halfway through baking, to encourage more drippings and to help it cook faster. I thickened the sauce a bit with flour...it was perfect! Serve with a long grain and wild rice mixture, and steamed asparagus--a meal fit for a king!

Reviewed On: Mar. 30, 2009

Wow, this was wonderful! I followed the recipe almost exactly - just subbed lime juice for lemon because that's all I had, and I didn't use the sesame oil because I didn't have any (I can say it probably would have been even better with it). It is important to skin the chicken as instructed--I couldn't get all my skin off, and it made a bit of a mess for clean-up. After the chicken was done, I reduced the sauce a little to enhance the flavor and served it over steamed veggies (broccoli, carrots, sugar snap peas and water chestnuts). I also used some of the sauce to make my rice (subbed it for half the water)--yummy! Great recipe - thanks!

Reviewed On: Nov. 13, 2008