Reviewed: Aug. 29, 2009

out of this world

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Reviewed: Jul. 24, 2009

these were fantastic!!!

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Natalie

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Reviewed: Jun. 29, 2009

I did not care for this recipe.

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nadeaarct

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Reviewed: Mar. 16, 2009

I did not care for this recipe.

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dria

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Reviewed: Dec. 27, 2008

These were awesome!! This isn't really cheese cake -- so don't think it is...but I think is is awesome. I had a recipe similar to this with only 4 eggs...so that is what I used...and it was perfect...everyone LOVED them on Christmas!!

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CARRIANNE22

Cooking Level: Expert

Home Town: Cary, Illinois, USA

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Reviewed: Nov. 19, 2008

Loved these...thanks for sharing the recipe. I plan to make these again. Everyone who tried them loved them as well. My sister recently made some blackberry jam and I served that on top of these...awesome!!

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JennyJene

Cooking Level: Intermediate

Home Town: Oxford, Massachusetts, USA

Living In: Monterey, California, USA

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Reviewed: Oct. 9, 2008

I love this recipe and make it often. Sometimes I add a little lemon extract for a change of pace. Or put lemon pie filling on top. They're great plain, too.

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Wendy

Cooking Level: Expert

Home Town: Oceanside, California, USA

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Reviewed: Sep. 21, 2008

Amazing! I added less eggs like other reviewers suggested and they were perfect.

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TaniaRigs

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 5, 2008

they tasted really good, but were hard to get out of liners

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Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

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Reviewed: Jan. 25, 2008

These things are so delicious! I try to make them for every party I have and they are always gone by the end of the night. I like to make a raspberry sauce for them as well. Recently I have tried adding a dash of rose water to the batter. So tasty!

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Katjelique

Home Town: Long Beach, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jan. 12, 2008

By far, the worst cheesecake I ever made and tasted. I should have known it would be be TOO MUCH EGGS and the sour cream topping is way too sweet. Janice Reesman's "mini cheesecakes" is the one to follow.

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sexychef

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Reviewed: Aug. 18, 2007

this recipe is not extraordinary but it is not bad, it is just not the cheesecake I expected. I would call it a cream cheese custard. If you want something a little different from your traditional cheesecake- try it , it actually tastes fine. I do however, recommend a fruit topping or mixing some fruit in- it is fine without it but a little boring. It is a great, simple, quick and easy base recipe that will do fine on its own also.

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ambdsb

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Reviewed: Aug. 11, 2007

my mom and I made it and the topping was a little to smeet and they were a little to soft it didn't taste much like cheesecake either my dad and brother both hate cheesecake but likes this one since it didn't taste like it

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Elizabeth

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Reviewed: Jun. 15, 2007

Wasn't as great as I expected it to be but they were still good.

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conandjaysmom

Cooking Level: Intermediate

Home Town: Sayreville, New Jersey, USA

Living In: Hartford, West Virginia, USA

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Reviewed: May 17, 2007

These mini cheesecakes were an immediate hit. I also used the standard 1 egg per brick of cream cheese rule and they turned out great. I also made the sour cream topping early and refridgerated it so it would thicken as per another reviewer.

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N_ZINGA

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: May 16, 2007

These were ok but they indeed only needed 3 eggs and I probably could've gotten away with two. Plus I overbaked them so they were a little tough but that was my fault. As well, they could've used a graham cracker base maybe?

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: May 1, 2007

Never use that many eggs for cheesecake. One egg per pkg of cream cheese seems to work the best. I used real bourbon vanilla for the topping and it tasted way better than the artificial stuff. And definitely serve these cold. Cheesecake should be cold! I made these for my son's 13th birthday party and everybody loved them, but only with 3 eggs (actually one batch only had 2 eggs oops! but tasted great).

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ReidsMom

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Reviewed: Apr. 22, 2007

I'm on a low carb diet, and this was a lifesaver! I cut the recipe in half, only used 2 eggs, and Splenda. I also omitted the sour cream topping. I have to agree w/others that said they are better cold. Will definitely make again!

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DIANE R.

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Reviewed: Apr. 21, 2007

I did not care for this. Way too much egg and baking times were too short. It never became an actual cheese"cake" but more like egg batter. The sourcream topping and cheesecakes were all too sweet.

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Gina

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Reviewed: Apr. 15, 2007

Good idea, but needs some tweaks or it is too eggy. I used the standard "1 egg per 1 brick of cream cheese rule" for these and they turned out fine. I added the sourcream to the mixture and skipped the whole topping process. I also added 2 TB flour to help set them. I halved the batch and added cocoa powder to half the mix for chocoloate cupcakes. I let my daughter top them with sprinkles, strawberries, chocolate sauce or caramel sauce.

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NURSEARS

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Cheesecake Cupcakes

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