Luscious Almond Cheesecake
Total TimePrep: 15 min. Bake: 55 min. + chilling
Are you kidding me! BEST cheesecake recipe EVER! I have made this 4 times
This was an awesome recipe! Prepared as written, will be making again!
Without a doubt, this is the BEST cheesecake I have ever eaten!. Smooth, creamy and very tasty!. It was a big hit with those I shared it with. If I could give it a 100 star rating I would. LOVE IT!!!
This cheesecake was a hit the first time I made it so I have made it several times since then. It looks so nice with the slivered almonds on top. Thank you for sharing such a flavorful recipe that my family and friends love to eat!
in our opinion, not enough almond flavor. Don't get me wrong, this is good as is, HOWEVER... the sour cream glaze should have almond extract instead of vanilla OR increase almond in filling to 2 full teaspoons. Then it would be a 5 star recipe!
I made this wonderful cheesecake as a farewell gift for a coworker who was leaving employment from our agency. It was not only beautiful to look at but my coworker raved how delicious it was. I have made a number of cheesecakes from Taste of Home but this one and the mint chocolate chip one is probably the 2 best I made.
This is a fabulous recipe that was tweaked from the book, Mother Wonderful's Cheesecake. I started making it 30 years ago and made several for my daughter's wedding. The author of the book created the recipe and sold the cheesecakes to restaurants in California. She decided that she could make more money selling a book than cheesecakes. She's quite an entertaining read. The book is out of print but I found it somewhere, maybe e-bay. The cheesecake always gets rave reviews. It's the technique that makes the difference. Do beat the sugar and cream cheese for 15 minutes before adding the eggs, which you must not overheat but just incorporate into the batter.
This was a hit at a get-together with friends. I would definitely make it again. Delicious. The only change I made was I did not use the "fancy" eggs it calls for...just normal, regular eggs.
This cheesecake is super easy to make and has a fabulous sweet almond taste. Definitely a must try and a keeper.
Was in a hurry so I used store bought graham cracker crust but the almond extract adds that special taste that make this cake disappear rather quick. 5 stars to the taste buds!