Reviewed: Apr. 27, 2012

Taste is ok, easy to make... Mine was chilled for 10 hours and is still runny. Also the condensed milk takes over the flavour of the 'cheese' Probably wouldn't make this again

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Carmyn

Reviewed: Apr. 17, 2012

Tradition in husband's family, and they all liked this version. Theirs usually has whipped cream on top, though. Doubled recipe to make a 9x13 pan. Expensive to make.

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 28, 2012

So yummy!

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ilovehiking29

Reviewed: Mar. 18, 2012

Very rich and creamy. I doubled the recipe for the filling and made it in a spring form pan so it's easier to cut. I also let the topping sit on the top while it chilled. Everyone loved it, but make sure not to take too big a slice, it's so filling.

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EveryonesFavoriteMom

Reviewed: Mar. 3, 2012

This was not for us. Though it set up, it was still quite "wobbly" and the flavor was a bit odd. It wasn't our favorite cheesecake. I'm not a cheesecake novice, I followed the recipe exact. I won't make this again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 3, 2012

I followed the recipe EXACTLY, and let the cheesecake chill overnight, for over ten hours, and it NEVER SET. It was just a runny pudding-esque liquid. I don't understand what all of these people with the positive reviews did, but they must have altered the recipe in some way, because I did EXACTLY as it says, and it did NOT work.

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Reviewer:

magpiecook

Reviewed: Feb. 3, 2012

Exactly what I was looking for.

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MadPooh

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Peoria, Illinois, USA

Reviewed: Jan. 5, 2012

My eight year old made this. It was super easy and very good. Next time she wants to try it with strawberry or blueberry filling.

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Dominica

Reviewed: Dec. 31, 2011

Moms old Recipe! Love it!

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canadiangal33

Reviewed: Dec. 27, 2011

This is an old standby no bake recipe that works every time. I serve this in a blind baked, ten inch, tart pan, with a butter cookie style dough. It affords easy release and provides a stable platfrom for serving.

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