North Carolina

This is THE cheesecake recipe! I used a 9 inch springform pan for this. I let the cream cheese and eggs get to room temperature first. I made the sortbread with a touch of cinnamon and vanilla added in for flavor. I only cooked it for 10 minutes though as that is plenty long. Next time I may only cook it for 8 minutes as after everything it was a bit dry around the edges. When I made the filling I did add a touch of vanilla to it as well which I think added to the flavor wonderfully. I cooked as directed in the recipe. The only thing I did different there was I let it sit for 2 hours instead of 1 because it still seemed to have too much movement in the center. After the two hours I put directly in the fridge and chilled for 24 hours. My cheesecake looked perfect with no cracks or anything. The cheescake was the best tasting cheesecake I have ever tasted and I think better then the Cheesecake Factory! It can be used as a base for other types of cheesecakes too. I plan on doing othe types in the future. Thank you so much for this recipe!!!

This recipe is easy to make - but as far as tastes go, it is nothing that grand. It is not bad tasting by any means, but not outstanding either - just ok. I have tried it a couple times, and like it better with a few modifications - but still even with the modifications, its still just ok (but better than as written). I add fresh sauteed garlic, black beans, and a can of green chiles. I also mix in the corn instead of layering it. I add cheese, and cream corn to the cornbread as well.

Very tender! It reminded me of my mom's cube steak, but this was much simpler. Mom does it on the stove top and cooks for about an hour instead of two. I felt that the seasoning would be lacking so I added salt and pepper to the steak and seasoned the flour with salt pepper and about 1/2 ts of garlic powder. Also included mushroom when I added the onion. We enjoyed the gravy with rice.