Steven Peterson

Excellent, classic cheesecake. I'm no baker, but found it quite easy to make.

The filling was a bit short. Recipe is a bit bland. 2 1/2 stars, won't make this version again. Quite underwhelming & disappointing

Made this tonight and thought it would be good. I often make a grilled portobello w/ balsamic and usually a grueyre (sp) and a gorgonzola.This is good though. Would be excellent with crab, lobster or seasoned shrimp. It's a bit bland and too cheesy, kind of like what you may have found on a mid level diner's menu in the 1960s.Good news is that it's a blank slate. You can spice up, down, or outside the recipe however you please (Hmm how bout w a devilled egg type filling 😊)The only things I did differently was to add some grated Tillamook Brand colby jack (because I'm short on cheeses, I usually have 4 or 5) and drizzled melted butter on the filled caps, then sprinkled with breadcrumbs.I also used a mix of olive oil and homemade ghee (I almost always have it on hand. If you're not familiar with this great, healthful, supremely tasteful cooking fat, you need to be. Took me 40 years of cooking to 'discover' it. (thx India)I feel the filling could be spiced up a bit as I found it a bit bland. But a good squirt of Shiracha could pick that up a bit.

Had never made these before. They're actually very easy to make and quite versatile. Sifting or sieving your flour will give a slightly nicer result (this recipe may have called for that, not sure. I've read dozens of recipes today)

I used two different cheddars for this and one cup half and half, one cup sour cream. Its baking now.

We really enjoyed this salad. I'm currently on a quest to discover those old fashioned American holiday dishes esp from the 50s and 60s 'When Cool Whip was a food group. " This was pretty easy to make, I left out the nuts. I' ll make it again.