Reviewed: Mar. 28, 2007

This is the most wonderful cheesecake I have ever made! Thank your for this priceless recipe! I just made another one this morning, the first one went so fast, and I will definitely make this for Easter. It was beautiful, like something out of a magazine!!

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nancyw

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Reviewed: Mar. 21, 2007

I had a recipe very similar to this one years ago but lost it and was devastated. It was absolutely the best cheesecake I had ever had, so I was thrilled to find this recipe! I've made it twice now, and everyone raves about it. As a fruit topping I heat in a pan: Smucker's Low Sugar Strawberry Preserves with frozen raspberries. Bring the mixture to a boil and add a little cornstarch. Let it cool and then refrigerate. Spoon over individual slices. This cheesecake definitely improves with age, so if you are making it for a special occasion I recommend making it two days in advance.

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