Reviewed: Sep. 13, 2008

I really liked how easy these were to make. I doubled the recipe and divided it among 4 ramekins (didn't have small springforms). The kids actually liked this one! I added some choc syrup to the cheesecake mixture and used graham crackers for the crust. We really liked the choc/raspberry combo. Make sure to spray whatever type of dish you use with cooking spray--the crust even stuck to the glass ramekins!

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Reviewer:

StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Feb. 13, 2008

Perfect desert just for two! I made this for my husband and my valentine's dinner and it was excellent. I only made one change to the recipe...I used chocolate graham crackers for the crust instead of the shortbread cookies. I didn't have a 4" springform pan so I used two smaller Pyrex dishes instead. I topped each of them off with 3 raspberries and some white and dark chocolate shavings. It was as pretty as it was delicious! Thanks for the recipe!

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Godsweetsong

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Reviewed: Aug. 19, 2007

Yum...

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Amirah

Cooking Level: Expert

Living In: Kalamazoo, Michigan, USA

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Reviewed: May 28, 2007

I didn't have the appropriate dish ware for this recipe so I used plastic cups which created a horrible shape that tipped over but it made for a perfect serving size! I used Nilla Wafers for the crust and raspberry sorbet and it really complemented the cheesecake. I'm excited to try with other sorbet flavors.

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