This crustless cheesecake uses amaretto instead of lemon flavour and is very rich. Get used to making it because you'll get a lot of requests.
Made this only on the rave reviews for my daughters 21st party. An unbelievable hit. Did everything as the recipe said, (except added twice as much amaretto) though as I have a fan forced oven, I did cook it at a lower temp most of the time, and about 15 minutes longer. Still turned out beautifully - I think this one is pretty forgiving. It will certainly be the go to cheesecake recipe for ever now. Amaretto taste still did not really come through, but I thought maybe I would add a little to the cream topping next time, rather than risking adding more to the cheesecake. Overall, the texture is amazing, light, but dense. Our gluten free party guests were so delighted. Cannot rave enough about it. The water bath is new for me but I can see how this improved texture and lightness and will definitely bake it again this way. - 25 Dec 2014