Reviewed: May 12, 2006

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.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Vane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2006

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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Jackie

Cooking Level: Expert

Home Town: Cambridge, New York, USA

Living In: Charlottesville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2006

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

NOBLEKAREN

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: San Juan Capistrano, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2005

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!

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

dhinrichs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2005

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

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TAJOHARI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2005

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JATAMIO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2005

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!

Was this review helpful? [ YES ]
40 users found this review helpful

Reviewer:

TREYSNONA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2004

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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

QOQQIE

Cooking Level: Intermediate

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2004

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHYDELLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2004

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!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

PickleMan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2004

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2004

Takes time to make, but everyone loves it. I substituted almond extract for the amaretto and still got rave reviews.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SPECIAL_K_

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2004

This was my first attempt at cheesecake and the family loved it. the texture was perfect,Will be making for niece's wedding.. thanks for the GREAT Cheesecake recipe

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TOXFLO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2002

this recipe takes quite abit of time, but it's not to hard. I could not get my cakes to look right but they tasted very good exspecially 2-3 days later. Thank you for sharing your recipe Eric.

Was this review helpful? [ YES ]
5 users found this review helpful