"I really enjoyed it, so did the family. However, there must be some way to cut down on the salt. It was a bit too salty for my taste. The Parmesan cheese must have been too much, or perhaps next time I try the recipe, I will use low sodium chicken broth and omit the salt. After letting it sit overnight (leftovers, the soup thickened up quite a"

"Like @slippysmom, I also modified the cooking time to 1.15 hours. Following the recipe it says to cook for 45 min. That was not long enough and the cheesecake never set. I also modify the recipe by adding one more package of cream cheese and 1/2 cup extra of sugar. I like the consistency of New York Style Cheesecake and these modifications wor""

"The 1st time I made it, it did not seem to set up. So the next time I modified the recipe to add an add. 8 oz of cream cheese and an add. 1/2 cup sugar. Instead of placing the pan into the water bath, I just set a roasting pan on the bottom rack in the oven full of hot water. I placed the cheesecake on the rack above it. I did not want to risk water seeping into the pan and ruining the cake. Today I only had 2 8 ozs of cheesecake so I folwd the recipe exactly. Following it w/o adding the add. cream cheese makes it a more creamier cake; more cream cheese gives it a NY style consistency. Fr prior exp, I do bake it longer than 45 min. At least a1 hr dep on your oven. 45 min was not enough. U want to take it out of the oven when it is firm but still moves a bit in the pan. If U cook it 45 min it will be too jiggly in the center and will never firm up properly when U put it in the fridge. Very easy recipe to follow just make those minor adj and the add. cream cheese for a firmer cake.

"The 1st time I made it, it did not seem to set up. So the next time I modified the recipe to add an add. 8 oz of cream cheese and an add. 1/2 cup sugar. Instead of placing the pan into the water bath, I just set a roasting pan on the bottom rack in the oven full of hot water. I placed the cheesecake on the rack above it. I did not want to risk water seeping into the pan and ruining the cake. Today I only had 2 8 ozs of cheesecake so I folwd the recipe exactly. Following it w/o adding the add. cream cheese makes it a more creamier cake; more cream cheese gives it a NY style consistency. Fr prior exp, I do bake it longer than 45 min. At least a1 hr dep on your oven. 45 min was not enough. U want to take it out of the oven when it is firm but still moves a bit in the pan. If U cook it 45 min it will be too jiggly in the center and will never firm up properly when U put it in the fridge. Very easy recipe to follow just make those minor adj and the add. cream cheese for a firmer cake.