This is a great cheesecake ...... I baked mine using the "waterbath" as I do all my cheesecakes which prevents cracking.Stuck to the original recipe.I also do not leave it in the oven for all those hours which I believe would cause some moisture loss(residual heat). I simply remove it from the oven and waterbath and place the springform pan on a wire cookie grate to bring down to room temperature.After it's cooled it goes into the fridge overnight ....done ! No offense but if your cheesecake "cracks" you either did not use a waterbath or you wayyyy over beat it.

Reviewed On: Aug. 13, 2012

Very tasty and worh the effort ! After reading others reviews I also steamed the tomatillo's and jalapeno's together until soft before blending in my food processor.I also grilled the Poblano and Bells on my gas grill and let steep in a large bowl covered tightly with plastic wrap to soften peppers enough to make peeling and blending a snap.I lightly floured the pork and in batches browned it to a nice golden brown.Unlike most reviewers I did not cook in a crock pot ...instead I used my 9qt dutch oven.The authentic way ?! Cast Iron cooking always produces better flavor/results in my opinion ! Most importantly I only used 1 QUART of low sodium broth !!!! More than enough. This Chile Verde was a hit with the wife so that says alot :) I let this simmer on low(low as my gas flame could go without blowing out) for 6 hours stirring every 30 minutes ....like I said before ..worth the effort !

Reviewed On: Mar. 4, 2012

Excellent recipe ....like several other reviewers I added a teaspoon of vanilla.But to set it apart I think next time I'll top them with creme fraiche,powdered sugar and real maple syrup like the french breakfast spots do.

Reviewed On: Feb. 13, 2012