Nothing more can be said bout this great cheesecake! But for those thinking of making this 'healthier', I used Low-Fat greek style yogurt instead of sour cream and you won't be able to tell the difference. Also, I baked it at 225degF for 3.5 hrs as the other reviewer suggested, grease the sides of the pan well and a pan of water on the bottom rack of the oven. No cracks. Also, if there are tiny air bubbles in the mixture when pouring into the cakepan, you might wanna poke it or it will create little holes on the final product.

Reviewed On: Mar. 30, 2009

A simple and satisfying soup. Great to use up those leftovers! I used half a jar of left over chunky pasta sauce (onion n garlic) Soaked the lentils together with chickpeas overnight. Didnt think it had enough flavour probably my fault for using less sauce. So i added, 1 tablespoon tomato sauce, 2 tsp dried oregano, 1 tsp dried parsley, 1/2 tsp cayanne pepper and 1.5 tablespoon apple cider vinegar as I prefer my soup more tart. Added pasta in it for a filling meal. If freezing leftovers, I would suggest that u only add the amt of spinach u'd be eating then add spinach whenever u reheat. This way, it wldnt get mushy. Great value n healthy indeed!

Reviewed On: Sep. 22, 2008

I've never tried a lemon pudding cake but from now onwards, this wld be the recipe i turn to whenever i need my lemon fix! Its lower in fat as compared to other desserts so u don't have to feel guilty reaching for another slice! That said, it was a very refreshing and light cake. As what another reviewer put it, its like an angel cake on top with lemon curd at the bottom. The sugar in the recipe was wayyy too much. I increased the lemon juice to 1/2 cup, 3 tsp lemon zest, used only 1/2 cup + 2 tbs sugar and omitted the salt. I had it cold from the fridge and it was great. Can't wait to try it warm!

Reviewed On: May 11, 2008