I make this recipe exactly as written and it comes out perfect every time and it's delicious! Sometimes I forget to even thaw the potatoes, I just let them thaw in the pan as the oven preheats. I think the problem many are having is that they are using the diced potatoes. Maybe it's a regional thing, but around here hash brown potatoes are shredded, diced potatoes will definitely be too dry and 2 pounds way too much for this! 2 pounds of shredded potatoes though compacts nicely on the bottom of the pan. I bet making this into a couple of quiches would be delicious too!

Reviewed On: Sep. 4, 2010

Tried these last night for dinner and was pleasantly surprised. I was never a huge fan of tofu but I'm trying to eat better and decided to give this a shot. I used exra-firm tofu, drained for only about an hour then squeezed the heck out of it. I didn't bother with the freezing thing. I added a little bit of Worcestershire sauce and a little bit of cumin but other than that didn't do anything differently. I baked them and served them on ciabatta rolls with spinach. These won't replace my hamburgers but are tasty.

Reviewed On: Mar. 25, 2009

I have made this recipe twice now and it is the best dessert I've ever had! It sets up to be more mousse-like than a typical cheesecake and you must chill it at least 3 hours to set. I couldn't wait and cut into it early and was afraid that it would stay that soft but the next morning it was perfect. I was worried about that the first time as well because the center stayed jiggly even after turning off the oven and letting it cool. I use chocolate graham crackers for the crust and don't bother with the cocoa. I also cook it at 350 for 60 minutes then shut off the oven and leave it in for another 45 minutes. I will make this again and again.

Reviewed On: Mar. 24, 2009