Reviewed: Dec. 24, 2009

This recipe was easy enough, and the flavor was good. However the cheesecake cracked horribly; it looked like a topographic map. I've made many cheesecakes and always use the water bath method, but never had one crack like this one. I don't know what could have gone wrong, but this was the first one I've ever made with fat-free cream cheese. It had cracks long before it was even done baking. I served it with a topping to improve the appearance, but I did like the flavor. I will make it again and see if I get better results next time.

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

Reviewer:

Moxie

Reviewed: Jun. 13, 2009

The flavor was great, the texture was a bit off - it was dense but watery, strange as that sounds. But the family still really liked it. Following reviewers advice, I cut the cornstarch to 1.5 T., upped the liqueur to 1/3 c. and added 1 tsp. of almond extract. Definitely needs that if you want the flavor to be strong enough.

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

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Apr. 7, 2009

Made this a few times. Very good. Worth the effort. Last time, i swirled in strawberry ice cream topping before putting in oven. Also, once, topped with caramel! VERY GOOD!

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

Reviewer:

Michelle Morvant

Cooking Level: Expert

Reviewed: Mar. 17, 2009

I've become known as the cheesecake lady. I use this recipe and i add extra amaretto. i give it as a gift, i make it for holidays, and it perfect everytime. however i cant seem to keep it from cracking so i usually top it with cherry pie filly, and everyone loves it.

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

Reviewer:

Amanda

Living In: West Palm Beach, Florida, USA

Reviewed: Nov. 14, 2007

Very good cheesecake, but not the best Amaretto Cheesecake I've tasted/made. I followed the directions exactly with the exception of adding a bit more liqueur. The flavor of the cheesecake was phenomenal. The texture is quite dense, which I don't mind, but the cheesecake was a tad dry. Next time I will consider either using less sour cream, or adding more cream cheese. I baked for 55min, shut the oven off and left it in there for an hour before taking it out of the oven. I got rave reviews from friends and family though!

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

Reviewer:

ggglitch

Cooking Level: Intermediate

Reviewed: Sep. 25, 2007

I made this cheesecake exactly as posted. Do not get me wrong, it did not taste bad. It was extremely too dense and did not taste like cheesecake or amaretto. I do not even know how to describe the taste. All I can say is I am disappointed. Amaretto cheesecake is my favorite flavor. But I do not recommend this recipe. I will not even attempt it again. I tried to give it away and no one even wanted it.

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

Reviewer:

Lindseye117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Friendswood, Texas, USA

Reviewed: Jun. 30, 2007

First cheesecake i ever made....best cheesescake my wife and i have ever had. This recipe will be staying with me.

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

Reviewer:

volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Reviewed: Mar. 21, 2007

Have made this cheesecake multiple times without any changes to the recipe. Flavorful and balanced. The recipes for both the cake and crust have the correct amounts of ingredients to put together a standard cheesecake. Instead of amaretto, you can flavor it any way you want, throw chocoloate chips or chunks in it, whatever. There are whole articles on the net devoted to baking cheesecakes with crack-free tops. I personally don't care whether it cracks or not. For best taste, especially when using the Amaretto liqueur, bake the cake a day or two before to allow the flavor to age.

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