Reviewed: Jun. 22, 2009

My family loved it! We did add almost 1/2 t. almond extract (my 3 year old was helping) :) but it gave it alot of flavor. We also made a crust out of vanilla wafers, sugar, and butter. Baked the crust for about 8 min. before adding the filling. Delicious!

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nayfur

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Reviewed: Mar. 16, 2008

This was so easy to do and turned out just great! I did add a crust though. I had some leftover Nilla wafers, so I made a crust out of them. Topped with blackberries. Yum!

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senuri

Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

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Reviewed: Mar. 14, 2008

Wow!!!... I cheated a little bit and made a chocolate wafer crust... and boy am I glad I did... ummm...I was in heaven! I crushed enough chocolate wafers to make 1 1/2 cups and mixed it with about 5 Tbsp of melted butter and 2 Tbsp sugar... I also added a little bit of graham cracker crumbs until I got the right consistency for a crust... I had to bake it a little longer after I added the sour cream topping- about 15 min total- because it was still jiggly in the middle... oh, I also used a glass bread pan that I sprayed with cooking spray and was able to cut it into 8 nice sized pieces after it was done and cooled from the fridge... topped it with a cloud of whipped cream, a drizzle of caramel, and sprinkled toffee pieces and nut topping... to die for!!!!!

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HCBYRD

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Arlington, Texas, USA

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Reviewed: Feb. 19, 2008

This was an amazing cheesecake. I used fat-free cream cheese and splenda, and it still tasted great.

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T. Purnell

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 14, 2008

Yummy is all I can say. I did add vanilla extract instead of almond, also did not use the topping, but instead made a raspberry compote to top it with. Thank-you for the recipe!

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Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Dec. 25, 2007

Yummy. I used vanilla extract instead of almond, because that's what I had. I also used 1/3 fat cream cheese, and 1/4 cup egg beaters instead of the egg, and 1/3 cup splenda since I'm watching calories, and my father-in-law is diabetic. Delicious. I didn't make the topping since I didn't have the ingredients, and instead just made a raspberry topping with some frozen berries I had on hand. I would love to try this with the topping though. I usually add lemon to my cheesecake. This did not need it. It was perfect just the way it was. A keeper for sure! I doubled the recipe and served for dessert after Christmas dinner.

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