so good! I made mine a turtle cheesecake! I added pecans on the crust layer, and swirled melted caramel (with added cream) and chocolate throughout. It looked and tasted beautiful topped with chopped pecans, melted chocolate and the caramel mixture. I definately will make this again! Thanks for a terrific, NO CRACK recipe!

Absolutely delicious! I served this with cherry pie filling and my co-workers devoured it. Not too heavy (for a cheesecake.) I have a standard-issue apartment oven, so that might be the problem, but 70 minutes in the oven did not come close to baking the cake completely. People asked me what I had put in the centre for a filling (because it was runny)! LOL Luckily, I had used fresh farm eggs, so I wasn't worried about it not baking right through. An awful lot of cream cheese, but worth every calorie twice over!

The texture of this cheesecake is silky and dense. The egg does not dominate the flavor of this cake, but joins in with the creamy flavors of the cream cheese and sour cream. This works well in a ready made crust, home made crust or all by its self.

I put a few dashes of cognac and rum in this just to dress it up a bit for a very adult beverage drinking crowd. Served raspberries dowsed in Cointreau on the side and it was fantastic. Happy partygoers!

Oh. My. Goodness. This is the only cheesecake I'll ever make -- better than most I've had in good restaurants! I did put a graham-cracker crust under it (son's birthday cake -- he loves crust), and skipped the water bath. VERY rich -- make sure you have plenty of friends to share with!

i have made cheescakes in the past. And this one blows all the others away. My family is just amazed. And IT DOESNT SPLIT ! Would recommend highly. Also I have made this twice in less than 2 weeks.

I have to say this is the BEST cheesecake I have ever tasted!!! Everyone I have made it for loves it!!! Good going Eric!!!

This is the very best cheesecake my husband and I have tasted. I have shared this recipe with other family members and they agree, IT'S THE BEST.

EXCELLENT! ALWAYS MAKE IT FOR A PARTY - NEVERY ANY LEFTOVERS!! PERFECT WITH CHERRIES ON TOP.

This cake was Mmmm yummy, silky but consistent enough to feel as a substantial dessert. It was easy to make. Instead of amaretto I used vanilla.

I love making cheesecakes and this one is delicious and creamy. I do have a little problem when making this though...it always runs over the top of the pan. So I bought a 10 inch springform and it still ran over! I always do my cheesecakes in a water bath so at least it doesn't mess up my oven but it doesn't "look" pretty. I think my oven cooks too hot so I will try to lower the temp. next time.

This was the first cheesecake I have ever made, and it was EXCELLENT!(Even people that say the don't like cheescake loved it). The only thing I did was to omit the amaretto because I was bringing it to an office colleagues birthday party. I made it in a heart shaped springform pan and followed the directions EXACTLY. I baked it the night before, so after it had sat in the oven with the door open, I refrigerated it overnight, and it came out great! I also made a mixed berry sauce to go over the top! Rave reviews!

I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. I am almost commanded to make this for any work function now, they liked it that much. If I were single, I believe I could woo women with the power of this cheesecake alone. It's that good. A few prep notes--I have two "9 inch" springform pans, one is slightly larger--use a slightly larger pan, this fills it quite well. Also, I have found it best to refrigerate this overnight before serving it. The texture is better after being completely cooled. I also like to drizzle chocolate ganache on the top. Once when the top was a little over done, I covered it in ganache, just as or maybe even MORE yummy!

CAN'T MAKE IT OFTEN ENOUGH IT GOES SO FAST! BEST I've EVER HAD

This was the best cheesecake I've ever made. I went sugar free and used Splenda and not one person that tried it coould tell. I plan on using this recipe every time I want cheesecake.

I'm rating this the best even though I had some problems. It has a wonderful flavor. I didn't use the amaretto, just vanilla. But mine wouldn't get done. It was way too jiggly at the set time. It also puffed out over the sides of the pan so I think next time I'll try a 10 inch pan. When it cooled the edges tore off, but I made it look alright by adding a whipped cream edge and strawberry sauce on top. I will definitely use this recipe again and try to make it turn out right the next time!

this was my first cheesecake, i followed the recipe eaxctly, but the cake came out to be very moisty and soft. what could be the reason? maybe i should leave it in the refrigerator longer.

This is a really good cheesecake. The Amaretto adds a flavor that is so different. I've baked this for Holiday's and for different dinner parties!

Excellent 5-STAR cheesecake! I also tried this recipe using 1/2 cup of Baily's Irish Cream instead of the amaretto and cut the butter down to only 1 cup, it was "sin-sational" also! Only difference in cooking method was that I preheated oven to 200 degrees and cooked it for 2 hours in hot water bath until done. All in all, and excellent, rich & creamy cheesecake... you can't go wrong with this one!

This recipe was incredible! It was so rich and creamy and adding the ammareto is a must as it adds such a different type of taste compared to just lemon zest. WARNING: Is very expensive to make, but well worth it for a special birthday or dinner party