Reviewed: Jun. 13, 2004

Love the creamy texture of this cheesecake. My family loved it. Was concerned about the crack in the top, but read all the reviews and one of the reviews gives hints to help prevent cracks in the cheesecakes.

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3 users found this review helpful

Reviewer:

MRSCOOLEYCOOL

Reviewed: May 27, 2004

This sloppy mess must have a typo in it. Maybe it should be 5 TEASPOONS instead of 5 tablespoons of amaretto? The batter was too thin, and the cake overrose and then flopped - usually signs of a too thin batter. Flavor was dull and cake looked awful. I'll go back to my tried and true chocolate chip cheesecake in the future.

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Reviewer:

MARCIA99

Reviewed: Mar. 26, 2004

I took this cheescake to a dinner invitation and they raved on the almond flavor

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2 users found this review helpful

Reviewer:

AMASUA

Reviewed: Sep. 3, 2003

I couldnt really taste the flavour of the amaretto but the cheesecake itself was amazing. I thought it was just as simple as a cake mix to mix up. Instead of the 9" pan I used a 9" pie pan but found I didnt have enough room so I had to make up another pan to take the remainder of the batter ( this was a much bigger pan ). My boyfriend who isnt much of a cake eater loved this dish - even went back for seconds. Even tho the smaller dish was a mistake I will use it again in the future. The cake was small enough I didnt get any cracking across the top ( the larger pan had a big crack in the top )and my guy preferred the thinner slices. Good recipe ! For anyone wanting more flavour I would just add a little of the amaretto when serving.

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7 users found this review helpful

Reviewer:

learning2cook

Reviewed: Jul. 25, 2003

Good cheesecake base, but i was expecting more amaretto flavor. I added about a 1/4 of a cup amaretto and baked it for 5 extra minutes. The cake turned out fine, very smooth, but still didn't feel as though it was flavorful. I might suggest topping the cake with an amaretto and sugar "glaze" to really get the flavor.

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18 users found this review helpful

Reviewer:

OHYUMMERS!

Cooking Level: Expert

Living In: Camano Island, Washington, USA

Reviewed: Jul. 19, 2003

Simple,easy & delicious!I've made this several times & everyone has asked for the recipe. It freezes well also. Thanks.

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7 users found this review helpful

Reviewer:

FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

Reviewed: Jul. 7, 2003

I made this for my husbands birthday (he doesn't like cake) and it was wonderful!! Creamy, smooth texture, and fabulous flavor. I will definatley be making this one again.

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5 users found this review helpful

Reviewer:

Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 5, 2003

This was the first time I've ever made a cheesecake and even though it cracked,everyone loved it and scarfed it down. Next time I'll add a little more amaretto and will also read the cheesecake tips at the end of the directions BEFORE I make the cake instead of after!

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6 users found this review helpful

Reviewer:

JGMAC

Reviewed: Jan. 29, 2003

This is a GREAT cheesecake! I will definately be making this again.

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Reviewer:

KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

Reviewed: Jan. 3, 2003

This was a great recipe!! I got a lot of comments for this. The only thing that I added was 2 more tablespoons of Amaretto. I was going to add Almond extract but I didn't. My family says that the Almond extract is not needed. Keep it just the way you have it.

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6 users found this review helpful