Reviewed: Apr. 9, 2012

My family loved this cheesecake, which I made for Easter dessert. This is only the second cheesecake I have ever made, and the instructions were easy to follow to make a successful dessert. The only adaptations that I will make the next time I make this is to double the crust (and perhaps use less sugar, as it was VERY sweet), and substitute some of the vanilla with almond extract to enhance the flavor of the amaretto. The vanilla flavor almost overpowered the flavor of the amaretto. Definitely a keeper of a recipe, and will be made again in this family! Thanks!

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Reviewer:

AntKathy

Cooking Level: Expert

Home Town: Carlsbad, California, USA

Living In: Oceanside, California, USA

Reviewed: Apr. 8, 2012

Followed recipe exactly including the bit about leaving in the oven for an hour after it was baked. Disaster is all I can say. It completely sunk and cracked open in the pan. My family made fun of it and me. Stupid thing to do for Easter. The only good thing I can say about this is the flavor was good. There must be a better way to bake this, or some secret to the baking part that I just don't know.

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Reviewer:

SusanDE

Reviewed: Jan. 30, 2012

I made this with just a few changes. First I increased the graham cracker crumbs to 1 1/2 cup. Original recipe had the crust a little skimpy. Then I increased the cream cheese to 3 packs, decreased the vanilla extract to 1 teaspoon and added 1 teaspoon of almond extract. And finally I increased the amaretto lipueur to 1/3 cup. If you want to add a nice touch, take 1/4 cup sliced almonds and mix with 1 tablespoon of sugar and 2 tablespoons of melted butter. Toast for 7-8 minutes in an 350 oven and after cake is baked sprinkle this mix on the top of the cake. I made this yesterday to serve today and let me tell you everyone "inhaled" this cake. There is nothing left!!! They loved it!!

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Reviewer:

MRS.LINDA

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Cooking Level: Expert

Home Town: Bronx, New York, USA

Reviewed: Jun. 14, 2011

I made this for booze night for our weekly dinner party and it was a hit! I added just a slight bit more almond extract to give it more full amaretto flavor. Next time I'll add a little more cookie crust, otherwise this is a hit! Great recipe!

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Reviewer:

Lyraquist

Cooking Level: Beginning

Home Town: Davenport, Iowa, USA

Reviewed: May 8, 2011

Awesome! I did add a lot, though. First, I made an almond crust using 9 graham crackers, 1/2 c toasted almonds, 1 1/2 tbsp sugar, and 1/4 c melted butter. Bake at 350 for 12 minutes. For the cheesecake, I reduced the cornstarch to 1 1/2 Tbsp and increased the amaretto to 1/3 c. I baked it for an hour in a water bath, then turned the oven off and cracked the door open. I let it sit there for an hour, took it out, and refrigerated it when it had cooled. I had no problem with cracking. I let it sit in the frige for 2 days for the flavor to develop. Then I cut out an 8" circle of wax paper and layed it on the cake. I sprinkled the edges with toasted chopped almonds and removed the wax paper. Last, I piped on a glaze made with 1/4 c powdered sugar, 2 tsp milk, 1/2 tsp corn syrup and 1/4 tsp almond extract. It tasted good, but got watery and spread out when I piped it on. The cheesecake was very creamy and the flavor was great.

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Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: May 31, 2010

My oven may need adjusting, but the center was still jiggly after 60 mins. I added another 30-35 and it was perfect. In any case, the flavor of this cheesecake is great. I added one extra tablespoon of amaretto and it was perfect. I made this with low fat cream cheese & low fat sour cream and it was still great.

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Reviewer:

Roz S.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

Reviewed: Feb. 2, 2010

This is my hubby's favourite cake. I make it for him every birthday. I also add a bit more amaretto, I've also added almond extract when I ran out of amaretto, both tasted devine. Trick to stop cheesecake form cracking is bake in water bath I do it every cheesecake recipe and never get cracking I also baked 55 mins and left in oven for hour after turned off.

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Reviewer:

Stephanie

Reviewed: Dec. 24, 2009

This recipe was easy enough, and the flavor was good. However the cheesecake cracked horribly; it looked like a topographic map. I've made many cheesecakes and always use the water bath method, but never had one crack like this one. I don't know what could have gone wrong, but this was the first one I've ever made with fat-free cream cheese. It had cracks long before it was even done baking. I served it with a topping to improve the appearance, but I did like the flavor. I will make it again and see if I get better results next time.

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Reviewer:

Moxie

Reviewed: Jun. 13, 2009

The flavor was great, the texture was a bit off - it was dense but watery, strange as that sounds. But the family still really liked it. Following reviewers advice, I cut the cornstarch to 1.5 T., upped the liqueur to 1/3 c. and added 1 tsp. of almond extract. Definitely needs that if you want the flavor to be strong enough.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Apr. 7, 2009

Made this a few times. Very good. Worth the effort. Last time, i swirled in strawberry ice cream topping before putting in oven. Also, once, topped with caramel! VERY GOOD!

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