Reviewed: Oct. 8, 2007

I love this cheesecake! I make it often, and my family and friends love it too. I scale the recipe to six servings and bake it in an 8" (or maybe it's a 9") springform pan in a water bath for about 38 minutes. It comes out perfect! It stays 'flat' because there is no flour in it, which is a good thing. I top this cake with a mixture of sour cream, lemon juice, and sugar to make it even more decadent. Thanks for the recipe!

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Reviewer:

Anita

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Reviewed: Jul. 20, 2007

I was disappointed in this cheesecake. It was very flat. I wasn't too thrilled with the taste either. My guests seemed to like it, but maybe they were just being polite. Will not use this again.

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