Reviewed: May 27, 2012

Did not set well. Even after baking an extra 35 minutes. Good flavor though.

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Reviewed: May 25, 2012

Absolutely fantastic! This was my first attempt at baking and I got rave reviews. I'm going to use this as my new specialty for get-togethers where I need to bring something.

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Cindy

Reviewed: May 20, 2012

Made this for a friend of mine that was suffering from lung cancer. She really liked it a lot and so did the rest of my family. Very good, I did get a few large cracks in it though.

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Lyn

Reviewed: May 20, 2012

This was a big hit at a pot luck. I used fresh strawberries. Although I forgot to add a bit of sugar in them, it was still delicious!

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Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Reviewed: May 20, 2012

To lighten a great recipe, use 16 oz. Skim ricotta and 8oz. lite or fat free cream cheese. Also use one egg and two egg whites. This healthier version should rate five stars.

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sylvia j

Cooking Level: Expert

Reviewed: May 19, 2012

Can a cheesecake be frozen and still taste as good?

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Jean

Reviewed: May 18, 2012

This was big hit.

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hatuck

Reviewed: May 15, 2012

I've made both this and Chantal's cheesecake, and I prefer Chantal's over this recipe. However, the presentation is very pretty with all the strawberry swirls. As another review stated, I would make Chantal's cheesecake and use the strawberry sauce from this recipe next time.

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nattybutt

Reviewed: May 15, 2012

Great recipe easy to follow and turns out every time!!

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Char DL

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: May 14, 2012

Best cheesecake ever!!! I followed the directions exactly, however I had to increase cooking time from 45 minutes at 300 degrees, middle of cheesecake had not set and looked a little questionable. So I had to increase time by additional 15 minutes and then another 10, for a total of 25 more minutes, thats why I only gave 4 stars.

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