Posted 11/27/2006 8:22:48 AM
The flavor was great. My favorite part is the crust, which I also used for the ginger-pumpkin tart. The sour cream topping (with chopped crystalized ginger) was great.What kept the recipe from being a "5": the baking time was a bit too long for the cheesecake (recipe followed to a "t").Also, and possibly related, the texture was rich, but not as creamy as I would have liked.Note on preparation: I recommend processing the cream chese blocks one or two at a time. In the food processor I used, it took more than 3 minutes before the mixture was properly incorporated.