Reviewed: Apr. 4, 2009

They were nothing short of amazing. I used greased silicone cupcake pans (just push up on the bottom of each cup, and the cheesecake pops out unharmed) floated in a large square baking dish filled with water, leaving the cups submerged. This is essential to preventing the outside of the cheesecake from baking faster than the inside, which can result in cheesecake nightmares. Fantastic recipe!

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Ruhi

Cooking Level: Intermediate

Living In: Trenton, New Jersey, USA

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Reviewed: Apr. 3, 2009

These were very good. I followed the recipe for the cheesecake mix exactly although I did make more of the crust mixture. I baked these in individual ramekins placed in a water bath (to reduce cracking). Presentation was excellent and the flavor was out of this world. I served them with fresh strawberries that I'd sliced earlier, mixed with a tsp of sugar, and left at room temp for 1/2 hour so that they'd make their own syrup from the berry juices. These definitely impressed the in-laws!

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grgutierrez

Cooking Level: Expert

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Reviewed: Apr. 3, 2009

Great recipe! I actually used it because I bought a 6" springform pan at a kitchen store and then couldn't find a recipe with the right proportions for it and this worked perfectly. My husband and I were able to have dessert for 3 nights but then didn't have 3/4 of a cheesecake looming in our fridge for the next 2 weeks. Perfect for the dieter that still want's a "little something" for a treat!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Mar. 7, 2009

wonderful and easy

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sarah

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Reviewed: Feb. 22, 2009

i double the recipe to make 12 mini cheesecakes. i also upped the amt of crust since i like crust. i used the zest of 1 large lemon and the juice of 1/2 a large lemon which was more than 3 teaspoons but i like a lemony taste. i tasted the batter b4 it went in the oven to make sure it was not too sour or else i wouldve had to add more sugar. i topped w/ blueberry sauce. delicious!

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 21, 2009

These were very tasty, and super easy! I personally will make more next time, and a little more of the crust, because i like a lot!!

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Megooo!!!

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Loved this, easy but tasty. Next time I would double the recipe for the crust though, it comes out very thin. Just a tup: If you aren't using liners you have to wait for the cheesecake to cool completely before removing it if you want it to stay in one piece. I was impatient and ate one straight out of the pan, haha :)

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Amanda

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Reviewed: Feb. 18, 2009

I use this recipe all the time when I am having a cheesecake craving, they are the best. Quick, easy, and I always have the ingredients on hand. I omitted the lemon zest. I also place the muffin pan in a large high sided pan with water in it as a water bath when I cook them. The cheesecakes always come out tender and delisious

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FallenAngel2781

Cooking Level: Intermediate

Living In: Marlborough, New Hampshire, USA

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Reviewed: Feb. 15, 2009

These cheesecakes were SOOO good. I know you're not supposed to use whipped cream cheese, but i had leftovers, and they were easier to mix. They came out perfectly. I also added a pinch of pumpkin pie spice, because i'm a cinnamon lover. I will definitely make these again.

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Sushi

Home Town: San Diego, California, USA

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Reviewed: Feb. 14, 2009

Lovely! Mine cracked a little on top while cooking, but this only affected how pretty they looked. I also found them a bit hard to turn out - next time I might make them in little ramekin cups rather than a muffin tin. I might also make a tad more crust than recommended - I found I didn't quite have enough. Easy to remedy, though! The flavour was great, though - quite lemony, which surprised me (but it was a pleasant surprise). Tasted almost like a delicious lemon tart, very nice. Excellent serving size for one, also. Very pleased, and will definitely make again!

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Pixie

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Reviewed: Feb. 1, 2009

The little cakes seemed to pick up some of the flavor of the muffin tin, I did not use a non-stick, just a regular ol' tin. They didn't want to come out so I ran a knife around the edges to get them out; 5 of 6 survived. Once I placed them on a plate and set them in the fridge they stuck and I had to pry them off. I'll stick to using cupcake liners but I like that the scale of this recipe since it's just me and I can enjoy cheesecake without making a ton.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 1, 2009

I am only reviewing the crust... It was good, but I might try another T of butter it was a little crumbly when served.

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oneandonly

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Reviewed: Jan. 30, 2009

Yummy! This was so easy and so wonderful. I took a tip from another user and served crust-side up, drizzled with strawberry topping. It was little personalized slice of heaven! Thanks so much!

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Monica

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Reviewed: Jan. 29, 2009

These were delicious and simple! I used chopped ham, but I think sliced ham would work better. Still turned out awesome! The drizzle on top of the sandwiches made the recipe. Took this to a Christmas party and everyone asked me for the recipe!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jan. 25, 2009

These very good. I had apple pie filling left over so i added cinnamon to the crust and topped with the left over apple pie filling, nice change from cherry topping.

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MRSLYNN

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Reviewed: Jan. 24, 2009

I don't even like cheesecake - never made a cheesecake! These are wonderful! I doubled the recipe, made 6 then added melted semi-sweet chocolate chips to the rest of the batter. Topped with the strawberry supreme. So good! Got rave reviews!

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DIXIE1413

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Reviewed: Jan. 24, 2009

for the time being, i can only rate these a four. i may have cooked them too long, as they weren't as creamy as i like. i also forgot to bake off the crust, so i had a little bit of trouble taking them out of the pan, but it wasn't too bad. i will try this again, but cook for a shorter amount of time. i think the temp is off a bit on my oven.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 17, 2009

A great corn bread. I made it as is but can't wait to try it with cream corn as suggested.

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Nicole

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Reviewed: Jan. 13, 2009

Add a blackberry glaze (with whole berries) on top for extra flavor and "wow" factor. Tasty little desserts!

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Jena-licous

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Reviewed: Jan. 10, 2009

These tasted really yummy, though I didn't have lemon on hand so I just omitted that. However, they were not very attractive, so I don't think I would make them for company.

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