Golden, Colorado

I used two venison roasts that weighed just over 1.5 lbs. each. There was not a bit of fat on these roasts so they were a little dry. I followed the recipe, except I cut down the dry onion soup to half the package (per other reviewers suggestions). The end result was delish. And the gravy was outstanding. I have more venison roasts to cook in the future and this recipe will be the go to prep. Thanks for the recipe.

I submitted this recipe and want to make sure that people understand that my comment about "leaving it out" doesn't mean to leave it out overnight or for a long period of time -- dairy shouldn't be left out, as many reviewers have noted. The comment was meant to compare the frosting to standard whipped cream frosting which starts to "fade" very quickly and can be problematic. Also, this frosting will never get stiff enough to pipe and hold that shape -- it's frosting, not icing! Hope you enjoy! Happy baking!

Delicious! I used a Vanilla Wafer crust. I used real key limes-twenty of them! I heeded the recommendation of member Smang in the use of flour instead of cornstarch, and the addition of one egg. I, like her, prefer a more textured than creamy cheesecake. I used member Katiemac's tip for high altitude and cooked it for 75 mins. Other than those changes, I followed the recipe as written. Living in the foothills of Golden, Colorado at 7300 feet alt., and dry climate, it can be a challenge baking almost anything in the cake and bread catagories. The water bath under the cake, instead of setting the cake directly in it, worked wonderfully. I had no cracks, even after the 30 min. rest with the oven door ajar. The flavor was perfect. I like my citrus desserts tangy. I bake a lot of cheesecakes and am fairly picky about the overall outcome of them. For me, this is a BIG winner!