Reviewed: Mar. 2, 2007

I switched this up a little and didnt add lemon at all. Instead I added almond extract probably about 2 T because I love almond flavoring. My mom used to make almond poppyseed muffins when I was younger so thats where I got this idea. This cheesecake was moist and delicious. One of my faves! Only problem, it cracked just about down the middle but the taste made up for the appearance!

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Reviewer:

kelc84

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Dec. 10, 2006

I made this one for Thanksgiving. I have to say it did not rise well and stayed very compact and heavy. I could barely taste the lemon at all. I have made several cheesecakes from this site and this was my least favorite. My oldest son seemed to like it but for the money I spent making it I would have chosen another recipe I had already used before with better success

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