Reviewed: Jan. 22, 2012

This was ok. The texture was fine and I did not have cracking (used pan of water on lower rack). This did not have much of a ginger flavor. I thought the crust was bland and I did add a pinch of ground ginger to the cookie crumbs.

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Reviewer:

WICKEYNOVA

Reviewed: Jan. 12, 2012

I made this (also my very first ever cheese cake) and it was very easy! But nothing at all about it is 'gingery' so I added some dried, ground ginger. I also cooked it for an hour. I topped it with honey vanilla ginger glaze (another recipe from here that I altered a bit to suit the cake better)

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Reviewer:

srhgrl24

Reviewed: Jan. 1, 2012

very yummy and easy didnt like crust.

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Reviewer:

compower1

Reviewed: Dec. 23, 2011

Made this last night and it was very easy to make and turned out excellent. I found that I ended up with more filling than I needed though

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Reviewer:

Susan C

Cooking Level: Intermediate

Home Town: Sandown, New Hampshire, USA

Reviewed: Dec. 23, 2011

Easy to make, creamy, the crust is very tasty. I know ovens can vary but definitely needed more than 55 minutes in mine. Also could have used a little more spice, the filling flavor was very faint and I could taste the tomato at times. I think 1/4 teaspoon more of cinnamon and nutmeg would have been good. Thanks for sharing!

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