The first time I used this recipe and made no changes. I made two cheesecakes, one for my family and the other for my picky in-laws (including my mother-in-law who has no problem criticizing my cooking), and everyone loved it. The next time I made it, I used a recipe I found for graham cracker crust in place of the crust on this recipe. The graham cracker crust tasted a lot better and was easier to cut into than the other crust. As far as the cheesecake part is concerned, if you follow the directions precisely there is no reason why you shouldn't have a near-restaurant quality desert. It definately beats frozen cheesecakes, the kind you would make out of a box, or the kind you would buy in the supermarket bakery section. Very delicious and worth the time and effort.
Was this review helpful?
0 users found this review helpful
The first time I used this recipe and made no changes. I made two cheesecakes, one for my...