Add 1/2 t almond extract. Easy to work with. Takes color well. Dries shiny.

Reviewed On: Feb. 14, 2011

Really delish! I can't believe it worked. I thought the first layer would burn, or the top wouldn't cook properly, or the caramel mixture would mix with the cake batter. I don't know why, but it came out perfectly!

Reviewed On: Feb. 14, 2011

Mine didn't turn out great. Huge cracks on top, and an airy texture, not creamy. I think I know what I did wrong! Cream cheese wasn't room temp when I started, so I kept whipping, whipping, whipping to try and get everything to incorporate well. But I think it added tons of air to the batter. Resulting in a cheesecake that rose almost 4" above the top of the pan, only to fall and crack as it cooled. I'll try this recipe again; this time with room temp ingredients and taking extra care to stir, only until combined. Hopefully this will give me a dense, creamy, sweet, slice of deliciousness! :)

Reviewed On: Feb. 5, 2011