This cheesecake was fantastic! I've never made a cheesecake before, but I was spending thanksgiving at my bf's mom's place, so I wanted to bring something delicious- this definitely fit the bill! I read every article I could find about preventing cheesecake cracking and tried all the tricks, and my cheesecake still cracked... so I suggest you just accept this and go with it. On the plus side, the pecan maple glaze recommended by everyone is not only delicious, but looks wonderful on top of the cake (and hides every flaw). I can't really add anything here that hasn't already been said, except for one thing. Most recently I made this cheesecake using Trader Joe's Old Fashioned Cinnamon Grahams for the crust. These are delicious, and I recommend them, but since they are sprinkled with cinnamon sugar, I would halve the white and brown sugar in the crust so it doesn't turn out too sweet. Thanks Cathy!

Reviewed On: Nov. 24, 2009

This is very, very good. I followed the recipe almost exactly. The only thing I changed was adding coconut oil instead of peanut oil in the sauce (which is healthier and added a very subtle coconut flavor to the already delicious sauce). The sauce is a little runnier than most peanut sauces I'm used to- it's definitely more of a vinaigrette, I added a couple tsps of cornstarch and still found it a little runny- delicious over rice though! There is a pile of sauce left over... if you're just dipping the shrimp, you could probably get away with halving it.. A couple of people have mentioned skipping the marinade... do NOT do this! The marinade is absolutely delicious with flavors of lemongrass, garlic and ginger... I marinated mine about 45 mins, and didn't wipe the chunks off the shrimp before grilling. My bf thought the shrimp was delicious and ate it on its own... I thought it complemented the flavors in the sauce wonderfully. Yum!

Reviewed On: Apr. 12, 2009

Oh my goodness. This is, quite possibly, the best chili I have EVER had- I can't believe I made it myself. I followed the recipe exactly, and wouldn't change a thing. With the list of ingredients, I was worried this would be a lot of work, but it couldn't be easier. I threw the onion/garlic/pepper/habanero in the food processor, and the rest is spices or canned. I love how wonderfully smoky and complex the flavors are. Un-buh-lieveable.

Reviewed On: Oct. 12, 2008