I love this recipe because it's so versatile. I like to use blackberry or blueberry preserves and a shortbread or graham cracker crust. I only had one bad experience with it which was operator error. We moved into a new house and the oven was propane. I had never cooked with propane before and it turned out really dry. It should be thick, but creamy and very rich. Remember, don't open the oven until it's close to being done or it will shrink too quickly and crack. I always get lots of compliments for this dessert and I am not a great cook!