Comments on: Cheesecake with Whiskey Butter Sauce. Yes, Really.

By: amanda

amanda — Sun, 05 Feb 2012 03:23:05 +0000

um, u know that cheese cake is NOT baked, it looks nasty!

By: Natalie

Natalie — Sat, 28 Jan 2012 02:38:48 +0000

Hi Karly, I just wanted to say that this cheesecake was a huge hit last year at my Robbie Burns dinner! So much so that I’m making it again for this years celebration. I love the way you presented this recipe. Great job!

By: Afra

Afra — Sat, 15 Jan 2011 03:59:47 +0000

I had typed in cream cheese on google to find an image to show my dad. and I came across this website, and I’m in love with this blog! Good work.

By: Wendito

Wendito — Wed, 20 Oct 2010 21:45:55 +0000

I almost choked when my friend requested a “whiskey” cheesecake for her birthday this year, until I found you!!! Thanks for blogging this recipe.
How hard does the sauce get? Is it toffee like when it cools?
I’m just wondering if I should prepare it in her kitchen when I get there?
I thought maybe I’d make a little whiskey whipped topping to serve with it also
What more inspiration could we ask for than booze and cheesecake?!?!
Happy cooking!

By: nicole

nicole — Mon, 10 May 2010 19:48:45 +0000

Hi Karly,

I’m just starting the cheesecake and realized that my springform is dark- do you think I need to lower the oven temp or is your pan dark also?
Thanks,
Nicole

By: Karly

Karly — Mon, 10 May 2010 16:12:19 +0000

Nicole,

I believe 15 graham crackers equals 1 cup of crumbs. Enjoy!

Karly

By: nicole

nicole — Mon, 10 May 2010 15:42:36 +0000

This looks great and seems easy enough to try! I have graham crackers crumbs- do you know how much I would need vs. the crackers?

By: Rocky

Rocky — Fri, 20 Nov 2009 05:41:24 +0000

I love cheesecake and yours looks divine, but Kraft brand cream cheese and graham crackers is totally gross and not nearly high quality enough. May I suggest using organic or locally produced foods, instead of the genetically modified death poison that Kraft is slanging? I don’t know where you are located, but in my area we have some really good local cheeses, including cream cheese. It is sooooo good and nothing compares! I suggest looking for some!

By: Nicky Martin

Nicky Martin — Tue, 10 Nov 2009 15:30:31 +0000

Wow – the ultimate cheesecake is the baked cheesecake. I would say that any cheesecake prepared with gelatine is added to the seriously bad category. The baked ones are richer, creamier and tastier. Haven’t made this yet but your lovely pics and detailed instructions have galvanized me. Although we don’t have ‘graham crackers’ in the UK, I think our digestives may come a close second and so will have to do. Thanks for your inspiration…

By: Margaret

Margaret — Fri, 16 Oct 2009 01:47:52 +0000

Fantastic looking cheese cake.

Your photos are really amazing.