Reviewed: May 16, 2008

Very glad I listened to other reviews and used half the amount of sour cream called for... this worked out great. Also added just a little almond extract (maybe 1/4 tsp) and am glad i did that as well, tasted great as is. Also recommend cooking 15 minutes at 400, and 45 at 200, cooks much better. Overall though, a nice cheesecake recipe, family enjoyed it.

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islandmom26

	Cooking Level: Intermediate Home Town: Syracuse, New York, USA Living In: Oak Bluffs, Massachusetts, USA
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Reviewed: Mar. 9, 2008

Great! Very moist! My family loved it... we added a berry topping... it was great.

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Jen A.


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Reviewed: Feb. 15, 2008

I made this last night and followed the other reviews, and used half the sour cream. It turned out awful! I don't know if it was me, or the recipe but it just didn't taste right. I think perhaps the almond was too strong. The filling just wasn't the right consistency.

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Kristin B

	Cooking Level: Intermediate Home Town: Gastonia, North Carolina, USA Living In: Cary, North Carolina, USA
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Reviewed: Dec. 25, 2007

Great! Makes me look good. I did only half the sour cream and I reserved 1/4 the batter on the cheese cake and added 1 teaspoon of butter nut vanilla flavoring! OH YUM! Great recipe that is super easy!

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SOPHIAFOX


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Reviewed: Dec. 16, 2007

I get raves and raves whenever I make this recipe. I do improvise it a little.... 1 cup sour cream and 1 1/2 tsp vanilla. I also put pecans in the crust when I want to add a special touch. Tonight I am using it to make mini cheesecakes with my muffin pan and muffin cups.

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MYFANWYS


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Reviewed: Dec. 10, 2007

I am not a cheesecake lover,in fact I cant stand it. I made it for my husband. He loved it ,even I loved it.I made it first time in my life.preparation took only 15 minutes.Very easy to make

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koko


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Reviewed: Nov. 26, 2007

I did not care for this recipe. The cooktime was not nearly enough, and there is something wrong in a cheesecake when it calls for more sour cream than cream cheese. It was sour and too runny. I would definetly not try this one again!

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DesireeEvans


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Reviewed: Nov. 18, 2007

I use this crust with pecan instead of walnuts.

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Kutie Pie


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Reviewed: Dec. 31, 2006

Overall the taste and flavor is perfect but I prefer firmer cheesecakes

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sue


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Reviewed: Nov. 15, 2006

excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.

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Poisondallbabe


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Reviewed: May 24, 2006

Tasted fantastic! I only used 2 cups of sour cream, and the consistency could have been a little firmer, but overall it was great!

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orangesali


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Reviewed: May 15, 2006

I made this cheesecake with fat free sour cream and fat free cream cheese and low fat Blue Bonnet maragarine. It made it pretty tart, but it still tastes great with under half the calories of the original recipe!! However, it makes enough for two 9in pie pans, so make extra crust. Also, you have to cook it way longer than 35 minutes. I would suggest about 50 minutes. Otherwise, it's a good recipe!

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Sarah Beth


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Reviewed: Dec. 5, 2005

After baking for 35 mins at 375 it still looked way too soft, so I cooked it an additional 10 mins. Let it cool, then chilled overnight. When it was cut into the following day it ran - it never solidified.

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CHebert


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Reviewed: Dec. 4, 2005

this was a great recipe...the flavor was amazing

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Breanne


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Reviewed: Aug. 15, 2005

Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.

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Jenna Rae


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Reviewed: Jul. 21, 2005

This cheesecake was excellant! It was smooth and rich. I used a mixed berry topping which was a great addition. I have already been asked for the recipe twice.

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PINESTER


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Reviewed: Jun. 13, 2005

I tried this recipe and served it at a party with friends, and they loved it. I highly recommend it to everyone. Thanks

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CANDACEKELL


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Reviewed: Jun. 1, 2005

This recipe was yummy! After my boyfriend had some, things got pretty hot and heavy faster than a New York minute ;-). The cakes didn't firm up quite as much as I would have liked, and we used a premade crust instead of the one in the recipe. Overall, this recipe was fast, simple, and just the right pick-me-up for my party!

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MUSICFOROXYGEN


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Reviewed: Jan. 18, 2005

Good, although it is hard to get all the clumps out of the cream cheese with muscle only... I would recommend electric mixer for any cheesecake... Overall, though it is as rich as it should be... I love the walnuts in the crust!

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IVORYQUEEN


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Reviewed: Oct. 22, 2004

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