This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavour and is VERY rich, and has no crust to compete with it's decadent flavour. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.
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! - 07 May 2005 (Review from Allrecipes US | Canada)
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! - 31 Oct 2004 (Review from Allrecipes US | Canada)
For me, not worth the time and effort. Wrong pan size, oven temperature, and baking time are given on this recipe. - 04 Feb 2002 (Review from Allrecipes US | Canada)