"This was my first attempt at making cheesecake. My 15 y/o granddaughter and I made it together. Grocery store was out of graham cracker crumbs so I bought graham crackers and made my own. Granddaughter was impressed. My springform pan was a 9" so I couldn't quite fit all the filling in. Baked according to directions and no problems. No cracking"

"I make carrot cakes for a couple of family members on their b'days, their choice. I took this cake to my step-father's 81st b'day today and several said that they liked it better than my usual. There was quite a bit of icing left but I'm going to use it on pumpkin cookies this week. Definitely easier than the usual. Thanks Ree for sharing Sigrid"

"I made this cake today and while I haven't tasted it (it's for Mother's Day tomorrow, it feels oily on the outside. It looks good. We'll see. After reading the other reviews, if I make again, I'll decrease the oil. BTW, I enjoy her new show.

Update: This cake just did not work for us. Waaayyyy too much oil and the glaze made our mouths pucker"

"I made this cake today and while I haven't tasted it (it's for Mother's Day tomorrow), it feels oily on the outside. It looks good. We'll see. After reading the other reviews, if I make again, I'll decrease the oil. BTW, I enjoy her new show. "

"I forgot to add that I didn't use the lime. Didn't have any and was glad I left it out.""

"Like biting into a little pillow. I followed the recipe to a tee except I needed just a tad more lemon juice in my glaze to make it spreadable. I got 45 cookies and only had a very small amount of glaze left when done. The glaze ups the ante on these cookies. They were very easy. Oh, I did use part skim ricotta because that's what I had in the re""

"I'm sorry, no matter how delicious this sounds, I cannot even consider making it with almost 1,000 calories and over 50 grams of fat PER SERVING. Even if you're thin as a rail, it's an unhealthy dish. Shame on Food Network for even publishing such."