Wendy T

I used this recipe last weekend to make my first ever real cheesecake. It turned out fabulous- very dense, creamy and smooth texture. I was nervous about over mixing as I used my stand mixer- but it turned out perfectly. Tips I used- 1. reduced flour to 2 tbs and mixed it with the sugar before adding to the cream cheese mixture (to avoid clumps) 2. Put pan of water on the rack below the cheesecake when cooking (modified water bath) 3. Baked for one hour as instructed and cooled in over for 5 more- didn't open the door at all! Result- no crackes, perfectly cooked cheesecake. I am trying a lemon version today- addint 2 tbs lemon juice and 1.5tbs grated lemon peal. Using Kraft animal crackers for crust and blind baking crust first so it is crispier.

Delicious. I have been looking for a good baked chicken recipe that is easy and good. Chicken was juicy and flavorful. I added 3-4 times the amount of garlic, but made 8 pieces of chicken (4 large chicken breasts butterflied and halved). I also seasoned the raw chicken breast with part of a packet of good season's dry itialian mix. My husband loved this and I will definitely make again!