"Freeform" Cheesecake Poured over Fresh Fruit

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I turned the cheesecake stuff into the "white sause" of a pizza and topped with the fruit. I turned almonds and a lil butter into the crust.... IT WAS AMAZING!!! I let the kids help "make the pizza" and they enjoyed it even more because they had a part in it. This cheesecake goo is sooo good.. now i serve it at partys as a dip too.. its a must have recipe in my book.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a cheesecake fanatic, and this was a wonderful spin on a classic dessert. There are several great things about this dessert. Simple to make, lower in calories(I control how much cheesecake mixture I use, beautiful presentation and if your lucky, extra cheesecake batter to eat later right out of the bowl by the spoonful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was good--too good, in fact. I made a fourth of the recipe and my husband and I polished it off between the two of us. I think that's more because we don't have much discipline and less because that's the appropriate serving size. I agree with the previous reviewer, I think this could feed 10-12 if you make the whole thing. I used almond extract to taste b/c I didn't have amaretto. My only issue: it came at an extravagant price. Strawberries, raspberries, mascarpone cheese. Do this on a special occasion when you're having people over.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this mid-winter, when the fruit wasn't great, so served it more as a sauce over angel food cake with another sauce of raspberries and strawberries in a syrup. It was divine, and really tasted rich, though it was quite light compared to a slice of cheesecake. I used Grand Marnier (it was available and the citrus flavors, especially the lemon, really came through--delicious. I followed other reviewers' suggestions and made a half recipe--it was perfect. Made between 3.5 and 4 cups of the cheesecakey stuff, which in my opinion was great plenty. We served 4 people with enough leftovers for 4 more servings, and I was fairly generous with the sauce.

This one's a keeper--and a passer on-er!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVE THE WAY IT TASTES WOUNDERFUL

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe for a cheese cake taste. I cann't wait to do it myself and share with my sister which is the desert expert of my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a birthday party and everyone thought it was yummy. However, this recipe is misleading in a couple of ways:

1 The recipe says it makes 8-10 servings. They must be huge servings as I had served 8 adults and still had more than 1/2 leftover. Though, after refrigation, the leftovers are quite yummy just not pourable.

2 The recipe states cooktime is 15-20 minutes. It took us about 45 minutes to reach the recommend temperature. I have a new and efficient gas stove so I'm not sure why the time difference.

All-in-all, I would make this recipe again but would probably cut it in half if you truly want 8-10 servings and plan on 45 + minutes for cooking it to 170 degrees.

On taste alone, I would rate it 5 stars but felt the recipe was a bit off on its information so I rated it 4 stars.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a perfect dessert for my family of picky eaters. The fresh fruit was great for the dieters and the cheesecake was lite and not too sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

At first I was hesitant however it was FANTASTIC! I used half sugar and half splenda and it was really good.
After you refrigerate it it becomes very stiff like cheesecake. Paired with the fruit was so yummy my husband is already asking for more!!! A definite remake!