Reviewed: Jan. 6, 2006

I've made this cake several times, and have gotten rave reviews from it: even my mother, who usually dislikes cheesecake, loves this one. The ingredients and proportions in this recipe are perfect - don't change a thing! The baking time, however, is a problem: don't bake this only for an hour then take it out of the oven, you'll end up with a half-cooked heavy mess. I bake it for 52 to 55 minutes, *shut off the oven*, then leave the cake in for another hour and five minutes. This will cook the cake completely and prevent it from cracking while it does so. Allow the cake to cool before putting it in the fridge, and *leave it there* for a day - it'll taste divine. This cake is very light and creamy, and tastes wonderful. The recipe is definitely a keeper.

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60 users found this review helpful

Reviewer:

Youmna

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Jose, California, USA

Reviewed: Dec. 22, 2005

I made this recipe last night and I thought it was great. I don't know how it turned out to runny for one of the other users. It did not have a strong Amaretto flavor like the others said so I bought a can of cherry pie filling and that was yummy.

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6 users found this review helpful

Reviewer:

SHAREE28

Reviewed: Nov. 1, 2005

The result was very good, but as a lot of people before i made adjustments: i followed especially one previous review and added more crackers (i actually used 1/2 cup more of amaretto cookies), butter and sugar for the base and used a 10"pan. I also used yogurt instead of sour cream (to make /2 little lighter) and only 1 and 1/2 tsp of cornstarch. Definitly a keeper

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12 users found this review helpful

Reviewer:

Pink Manta

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Sep. 6, 2005

Finished product was good, but make sure to follow another reviewer's revisions on the following page. Mine would have never turned out otherwise!

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10 users found this review helpful

Reviewer:

zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

Reviewed: Aug. 27, 2005

This recipe was very good when I tweaked it a bit based on other reviews. I didn't have all of the ingredients listed, so I made some changes. I used vanilla wafers instead of graham crackers for the crust, and Splenda for baking instead of the sugar in the crust, along with doubling the amounts of the crust ingredients. I also exchanged 8 ounces of sour cream for 8 ounces of plain lowfat yogurt, and used Neufchatel cheese instead of cream cheese. I used 1/2 cup of Splenda for baking along with 3/4 cup of sugar for the batter. I also used 1/3 cup of amaretto instead of the smaller amount in the original recipe. When baking, I used a 10 inch springform pan and baked it in a water bath. No cracking! I added an extra 5 minutes to the baking time because the extra amaretto made the batter a bit thin. After it was cooled, I made a glaze from 2 and 1/2 Tablespoons melted butter, 1 cup confectioner's sugar, 1 Tablespoon amaretto, and 1/4 cup chopped almonds. The cheesecake turned out wonderfully light and delicious! Everyone agreed that this tweaked recipe is a keeper!

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37 users found this review helpful

Reviewer:

Dawndi

Reviewed: Jul. 22, 2005

I made this cheesecake for my family and it was a big hit. The hint of amaretto is delicious.

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8 users found this review helpful

Reviewer:

Jules

Reviewed: Mar. 7, 2005

I made this yesterday and it was very good, but even tho I baked it as long as it said and left it in the oven, it cracked when I took the spring form pan off. No big deal I guess. It was 'fluffier' than I expected it to be. I love the super dense texture of traditional cheesecake. I suppose it was the sour cream instead of a 3rd pkg of cream cheese. The company raved about it anyway.

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18 users found this review helpful

Reviewer:

VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

Reviewed: Feb. 26, 2005

This was a great cheesecake. Let's just say there was none left. This is also a good basic receipe for a cheesecake if you wanted to make a different cheesecake other them amaretto. Very creamy and not too heavy like most i have made. Will make again and again!

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7 users found this review helpful

Reviewer:

RCLOUD

Reviewed: Dec. 10, 2004

Wonderful as is!

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9 users found this review helpful

Reviewer:

LKHAMFF

Reviewed: Sep. 19, 2004

This was my first attempt at making a cheesecake. It turned out great. I made it for my husband and he loves it. I followed some of the earlier advice and added a little more Amaretto.

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4 users found this review helpful