Jeannine Gama Hubbard

I followed this recipe exactly and it was VERY GOOD!!! I probably could have taken it out of the oven after three hours, as my oven runs hot but the meat was falling apart and delicious! Making it again tomorrow!

This was EXCELLENT! I added a chopped Granny Smith apple and apple sauce instead of the juice. I found there was no need to put it into a springform pan, so next time it will go in a Bundt pan. It took way longer than one hour to cook, probably more like 75 minutes. It is SO good though, I can’t stop eating it! The edges are chewy like a brownie and the inside is moist and delicious! A keeper for sure!

Really good cake! I did as suggested and baked at 325 for 70 minutes. Used 1 cup oil and 1/2 cup unsweetened apple sauce cuz that's what I had. Doubled cinnamon and added dashes of nutmeg and cloves. Used three granny smith apples and walnuts. It was the perfect moistness! Caramel i used was 1 stick butter, 1/4 cup heavy cream, 1 cup brown sugar and a dash of vanilla. Very, very good, and definitely a keeper!

I made this using a waterbath as suggested - wrapped the pan in foil then set into a crock pot liner to make sure no water got inside- baked at 325 for 75 minutes, then left in the oven for four hours to cool. It did not look cooked AT ALL after the 70 minutes, no browning on the edges, but i just left it and trusted it was cooked. After a day in the fridge i tried it and it was DELICIOUS! The day after that it was even better! I think for my next one I will back off the sugar in the crust, it was a little weepy and a tad too sweet, so i'll probably halve the amount of sugar. Made a blueberry topping for this, and OMG was it good! Several people said it was the best cheesecake they've ever had and I've been asked over and over for the recipe. It is now my GO TO cheesecake! Make sure you allow all your ingredients to come to room temperature, it makes a big difference in the success of your cake.

This was EXCELLENT! I just moved and couldn’t find my pan and rack, so I just wrapped it up tightly in foil and baked it with the onions and garlic. About an hour before it was done I put cut up potatoes and carrots, tossed in olive oil with a packet of Lipton onion soup mix on the bottom rack and let them roast for the last hour, turning them once. I let the roast rest about 40 minutes after i took the beef out of the oven, then cut it up and served w potatoes and carrots. This is now the only way I will make my corned beef from now on! Oh, I had already purchased the cheaper corner cut of beef, not the flat cut that it said to use, so I was a little worried it wouldn’t be as good, but it was amazing! Make this, you won’t regret it! And DONT CHECK IT WHILE IT COOKS! Just leave it alone.