Lau_

looks amazing.. I imagine that tasted real good too : )

Lise, I can nothing but take that as a compliment, coming from the one who is obviously the dough-connaiseur of 23cakes.com.
My brief browsing through your pictures tells me that you know your way around cakeville.
Have you ever made cheesecake? -If yes, what are your main concerns of the process?

I always find it a very challenging task to obtain the percect balance of gooeyness in the different layers.

@Lau: I don't have so much experience in the field of cheesecakes. I have made some successful ones before, and I think the main criteria include using full fat cream cheese and keeping your ingredients at room temperature. I am planning to bake some this summer, so I will let you know after I have experimented a bit.

Lise!
I agree on the room temperature issue!
The process is easier to control when ingredients with diff. cool-down factors are all aligned!

Also let me know when you make the next one - I will give you my fax number so you can forward a piece.