Reviewed: Sep. 20, 2009

I am rating this 5 star.. I have recently moved to Sweden the land without cheesecake and after much searching and creating.. THIS was the best one I could make. I have made it for 3 special occasions now and received rave reviews.. It is NOT for the amateur baker and is time consuming. But if you want to have something special it is well worth it.. :) I melted some dark chocolate and drizzled it over the top with halved strawberries for Midsummer to add some decor to it.. :) You know that its good when people mention it a few times to you even days after you have served it hehe

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Plaxidia

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Reviewed: Aug. 27, 2009

The best cheesecake ever. I have made and served this too many people and gave it away as gifts I always get complements.

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Grandma Boyer

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Reviewed: Jun. 6, 2009

Best crustless cheesecake I've ever had [I don't like crusts, so this took me a while to find]. Super creamy, not too sweet [as most commercial cheesecakes are these days], just fantastic. My husband and mother loved it as well. They both enjoyed the texture, saying it was light without being too fluffy, firm without being too rich. I subbed the cream with extra sour cream, and the amaretto with extra vanilla. I baked it for 60 minutes, let it sit in the open oven for 60 minutes, and chilled in the fridge for about 17 hours [I made it at night and we tried it with lunch the next day]. The top edge burned a tiny bit, but my oven is awful, so the problem was most likely on my end. I cut off the burnt part and put cherry pie filling on top -- it didn't *need* it, but my tasters prefer cheesecake with cherries. Overall, a terrific recipe that I'll make over and over.

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Panya V

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

Great recipe, I suggest you let it sit for 24 hours before serving.

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creolepaul1975

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Reviewed: Jan. 17, 2009

Best cheesecake I've had! love the amaretto in it.

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Samiamnan

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Reviewed: Dec. 31, 2008

I too had some problems with the cheesecake rising over the pan, but it settled back down once the oven was open. I would also recommend turning down the heat. Mine was pretty jiggly until it set around 24 hours and also began to burn on top. As far as taste....it's at the top of my list of the best cheesecakes I've ever eatin. Great taste and very rich.

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LarryLuv

Cooking Level: Expert

Living In: Mesquite, Texas, USA

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Reviewed: Dec. 20, 2008

I made this cheesecake for a friend's birthday. He is a cheesecake critic. He loved it and said it was the best he has ever eaten. I will make it again and again. The water bath is a great trick. No longer are my cakes cracked in the center. You'll love this recipe.

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junction

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Medina, Ohio, USA

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Reviewed: Dec. 11, 2008

This is a fantastic recipe. We've made it for relatives in another state and brought it to them an ice chest and the cheesecake traveled very well. All the relative loved it so much we had to make another one for my mom before we left. Plan on making this recipe as mini cheesecakes for Christmas presents. Will make the master batter and devide by 4. Plan on using Southern Comfort, Kaluha, Grand Marnier for three of the cheesecakes and the 4th one will be the always delicious Amaretto.

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IzzBizzsGran

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Reviewed: Dec. 5, 2008

I make this at least once a year, never had a problem, and everyone always asks for the recipe! Yummy!!

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ELIASSON

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Reviewed: Dec. 2, 2008

I was a little aprehensive about making a cheesecake for Thanksgiving since I had never made one before. I am so glad I did. This cheesecake was a huge hit! It was tall, beautiful, creamy, and delicious. I added a crust and put cherries on top. I will make this again & again!!! Thanks Eric.

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Donna Miles

Cooking Level: Intermediate

Home Town: Granbury, Texas, USA

Living In: Weatherford, Texas, USA

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Reviewed: Nov. 29, 2008

I made this cheesecake very last minute and my family LOVED LOVED LOVED it. This is a great cheesecake very rich and moist.

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opal24girl

Living In: Lewisville, Texas, USA

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Reviewed: Jun. 18, 2008

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!

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RuthBerry

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

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!

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DAWNDREGER

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Morden, Manitoba, Canada

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Reviewed: Jan. 8, 2008

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!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 3, 2008

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!

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Cynthia T

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Nazareth, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

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.

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BARKABLE

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

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.

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