Amaretto Cheesecake II Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 8, 2002
Turned out beautifully for my dinner party and was a fantastic hit!
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Photo by Chris Stewart

Cooking Level: Expert

Home Town: Bardstown, Kentucky, USA
Living In: Portland, Oregon, USA

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Reviewed: Sep. 24, 2002
The flavors in this cheesecake were very good, I had a slight problem with cooking it in a roasting pan and getting the macaroon cookies and butter to combine nicely. Overall it was a good cheesecake but not very simple to make.
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Reviewed: Apr. 14, 2002
I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?
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Reviewed: Mar. 18, 2002
The taste was great! Everyone really enjoyed it! I think it's the best of what I've done so far in the kitchen.
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Reviewed: Feb. 5, 2002
This is sooo good! I made it but I used vanilla waffers and fine ground pecans (half & half) for the crust. also next time I will use a larger piece of foil around the outside of the pan.
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Photo by JESSFOR

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2001
I thought this cheesecake was wonderful. No leftovers. It has a light ameretto flavor, not too overpowering. Will make it again.
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Home Town: Hamtramck, Michigan, USA
Living In: Clifford, Michigan, USA

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Reviewed: Apr. 24, 2000
A 10 in. springform works perfect. A pastry chef told me the general rule is to use a 10 in. if the recipe calls for 4- 8 oz. packages of cream cheese and an 8 or 9 in. for 3- 8 oz. packages or less. Use the cheap, dry cookies for the crust, otherwise you will have to lessen the butter.
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