I made this over the weekend, as part of the HCB entry.
This cake is pretty easy to make. Even though I make my own ladyfingers it, it only took a couple of hours to put together. Not bad compared to some of the other cakes in the book.
I made 1/2 recipe again in a 7 inch pan. Not sure whether 1/2 recipe ladyfingers would be enough, I made 2/3 recipe. Turned out to be the perfect amount, have just enough ladyfingers for the sides and the bottom.
As far as the taste… I’m not a cheesecake fan, and hubby isn’t either. But we both love it. It paired up really nicely with the cranberry topping (which was so good btw, that I made more of it, with the rest of the frozen cranberries). Hubby said it’s the best cheesecake he’s ever had.