Well, I didn't follow this to a tea - I was just surfing for some extra ideas. What caught my attention on this one was the addition of lemon white wine after the sautee! This recipe had 'that little bit extra' that turns a very basic (yummy) seafood fettuccine into a real noteworthy dish. Of course ... make sure you salt & pepper garlic to your taste.

Ok, this was my very first cheesecake I have ever made. It was for my wife's birthday dinner. I will start by saying that I do all the cooking and grocery shopping for our family. However, I am no baker. I followed the recipe to the letter. As I was pouring the filling into what I thought was a 9" springform pan it started filling up really fast and I still had a ton left over. I then scrambled to make another crust to fill the second "springform" pan. I placed both in the oven for 60 minutes and turned the oven off to let them sit for 5 hours in the oven. After the 5 hours I opened the oven to see 2 dark (not burnt) but very dark cheesecakes. I put them in the fridge until dinner. I prepared seafood Alfredo, green salad and cheesecake for my wife, 5 year old son, mother in law and myself. After dinner I pulled them out of the fridge and explained to everyone how the recipe called for a single 9" springform pan but the pan wasn't big enough so I made 2. My wife and mother-in-law proceeded to inform me that my first issue is that there are short and tall springform pans and what I used was a short pan. Which is why I had enough for 2 and why they are dark (not burnt). My second issue was neither of my pans were springform pans. What?!?!?! Then what is a springform pan I asked!!?? After they showed me what a springform pan was (lightbulb) it all made sense. I will say that even after all of that I had no cracks and it tasted pretty darn good! I will be making this again but this time I will use the correct pan :).