Good. Used yellow squash instead of zucchini. Came out a little softer than crispy. Added extra garlic powder and onion powder. used whole eggs instead of egg whites. In the end i used 3 eggs and over a cup of bread crumbs including extra other ingredients for 1 large yellow squash.

Reviewed On: Aug. 31, 2009

I just made these. They taste great I didn't change a thing and they are superb.

Reviewed On: Jun. 20, 2009

I use this recipe all the time when I am having a cheesecake craving, they are the best. Quick, easy, and I always have the ingredients on hand. I omitted the lemon zest. I also place the muffin pan in a large high sided pan with water in it as a water bath when I cook them. The cheesecakes always come out tender and delisious

Reviewed On: Feb. 18, 2009