This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
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I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great. - 16 Apr 2005 (Review from Allrecipes US | Canada)
this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm.... - 10 Apr 2007 (Review from Allrecipes US | Canada)
This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again. - 12 Apr 2009 (Review from Allrecipes US | Canada)