Best crustless cheesecake I've ever had [I don't like crusts, so this took me a while to find]. Super creamy, not too sweet [as most commercial cheesecakes are these days], just fantastic. My husband and mother loved it as well. They both enjoyed the texture, saying it was light without being too fluffy, firm without being too rich. I subbed the cream with extra sour cream, and the amaretto with extra vanilla. I baked it for 60 minutes, let it sit in the open oven for 60 minutes, and chilled in the fridge for about 17 hours [I made it at night and we tried it with lunch the next day]. The top edge burned a tiny bit, but my oven is awful, so the problem was most likely on my end. I cut off the burnt part and put cherry pie filling on top -- it didn't *need* it, but my tasters prefer cheesecake with cherries. Overall, a terrific recipe that I'll make over and over.

Reviewed On: Jun. 6, 2009

I'm rating this for my husband. Every year we go out to eat for his birthday, and he always gets tiramisu for dessert. This year we couldn't afford to go out, so I made this cake for him instead. He loved it, and said it tasted just like tiramisu from a restaurant. I'd never had tiramisu before, as I don't like coffee or alcohol, so that's why I'm rating it for him instead of for myself. I thought the alcohol taste was very strong, and I did not like it at all. But it was for him, not me, and he liked it, so that's all that matters. FYI, I couldn't find mascarpone anywhere here, so I used tweaked a substitute recipe I found.

Reviewed On: Jan. 23, 2009

I used red potatoes and left the skins on. I used dried minced onions instead of fresh. I omitted the baking powder, and added garlic powder. Overall, these weren't any different from regular latkes that I make every Hanukkah. They tasted great, and my husband loved them.

Reviewed On: Mar. 24, 2008