Reviewed: Aug. 24, 2009

This cheesecake turned out to be great! so easy to make, I just followed the recipe. I also used chocolate fudge cookies and baked in water bath. My husband said this is the best cheesecake he has ever eaten ))) Edit!!! I AM MAKING IT AGAIN 2 WEEKS AFTER THE FIRST ONE!!!!

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Damira

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Reviewed: Apr. 12, 2009

Served at Easter and everybody loved it, although my husband thought the almond flavor was too much. I think it's just a matter of personal taste as I thought it was a perfect amount. Also, I used gluten free chocolate cookies for the crust so that my sister could enjoy it and you'd never know the difference. I'm glad I followed the advice of using the water bath although it did make me very nervous because the foil came off with all buttery water inside it which made me think the crust got water-logged. But it didn't and was just fine. Pretty great for my first attempt at cheesecake!

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Colleen

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Reviewed: Jan. 22, 2008

This is a really great recipe. I changed the almond for vanilla though, and made mini cheesecakes with it. One fell into a container and broke, and since I didn't have the heart to waste food, I simply kept it in the container and put it in the fridge. The next day there was only 20% left. I overheard it was so yummy, my sis ate it anyway. (despite the not too appealing appearence!) As usual, I didn't add sugar to the base, since the graham cracker crumbs are sweet enough already.

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mayura

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2006

delicious cheesecake...did have a strong almond flavour, but we all loved it. Baked in a water bath and turned out perfect. Thanks!

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suecaesar

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Reviewed: Jan. 17, 2006

Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. This way it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!

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EmCooks

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Indianola, Iowa, USA

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Reviewed: Dec. 13, 2004

Absolutely delicious dessert with an elegant and beautiful presentation. I made this for a tree decorating dinner and it was a BIG hit!! Will definitely make this one again and again!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 4, 2004

WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY, AND THEY ALL LOVED IT. IT IS BETTER AFTER IT SETS A DAY. THE ALMOND EXTRACT CALLED FOR IS JUST RIGHT.

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LONESTAR3

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Reviewed: Dec. 29, 2002

this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything together and it was perfect. the best cheesecake ever.

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MBARTELS

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Reviewed: Dec. 14, 2002

A good cheesecake, my husband loved it. I expected it to be a bit denser but still delicious. We topped it with raspberries and freshly whipped cream. Thanks for the submission.

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JON AND ANGIE

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 13, 2002

I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!

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OMOBELLE

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Reviewed: Sep. 29, 2002

I thought it had too much almond flavor, very overwhelming of the other flavors. I followed the recipe to a "T", and it still cracked. It is very rich! I would definitly recommend it, but go easy on the almond extract!

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