Deepest Darkest Chocolate Cheesecake

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

Only one word fits - AMAZING. I have had horrible luck with cheesecakes in the past, and this one was absolutely fool-proof. Using the 9" springform pan, it puffed up about an inch over the pan's edges, but after it cooled in the fridge, it lowered back down to a height where the glaze still managed to fit perfectly (probably thanks to the instructions to slide a knife around the outside edge. I had trouble finding chocolate wafer cookies, so I used chocolate Teddy Grahams, and it worked out great. My friends and husband and I absolutely loved it. I plan to make this again for Thanksgiving. And then probably for every special occasion thereafter.

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 fixed this for 7 of us. We were all impressed with how it looked, especially after the wedges were on our plates and we could see the crust, filling and glaze. The taste was fabulous, the consistancy perfect, we all LOVED it. I used chocolate graham crackers for the crust instead of cookies, simply because I couldn't find the right cookies at the store. I would use a larger spring form next time... and there will definately be a next time!

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

It was very tasty, but I agree with the other reviewers who said that the recipe made way too much batter to fit into a 9 inch springform pan (I didn't even put the entire recipe in the pan hoping to keep it from mushrooming over the top when it baked. I had enough left over to fill six muffin cups. Even so, it rose almost an inch over the top of the pan when it baked. Also, when it cooled, it sunk significantly -- which was OK -- but the center sunk much more than the edges, which made it hard to cover the top evenly with the glaze. It also cracked significantly on top -- deep cracks that created crevices in the cake -- despite adding some corn starch to the batter when I prepared it. Next time I'll bake it in a water bath and use a 10 inch springform pan. Hopefully it will come out looking better that way.

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

First chocolate cheesecake Ive made. We loved it!!!Next time I will make two changes: less salt in crust and ill decrease cooking by 10 min. When I baked it I put a pan with hot water on bottom rack under cake. Its suppose to help keep it from cracking(I know it didn't really matter with this one!.

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

One suggestion~Please substitute 8 ounces of Cream Cheese for 8 ozs. of Marscapone Italian Cream Cheese.Less tangy with 32 ounces of the well known Cream Cheese.Soften the "sharpness" of the Entire recipe's Flavour components.Butter in Baking should Always be un~salted,sweet Creamery Butter.No recipe should ever taste like a "salt lick".

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 recipe was just OK. I would make this recipe again but with these two changes: 1 Use a 10 1/4" pan as the recipe make alot of batter and is very rich. This way you could have a normal slice and not feel overwhelmed, and 2 use unsalted butter and a pinch of salt or use salted butter with no extra salt added to the crust. This crust was way too salty for a decadent chocolate dessert like this. Personally, I would add more sugar to the crust rather than add salt. The crust was very distracting to the actual taste of the cheesecake itself. I also agree with the reviewer who said they would use semi-sweet instead of bittersweet chocolate. Something was lacking in the taste...maybe this was it.

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've made this cheesecake twice now and it turned out great both times. The second time I made a white chocolate caramel glaze instead of the dark chocolate and it was delicious. I agree with the other reviewer who said to cut small slices as this one is very rich and chocolaty. Overall, it's a good recipe for a great tasting chocolate overload cheesecake!

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 cheesecake was fantastic!!!! I shared it with two of my neighbors and they loved it as well. The finished product looked like it came from a high end bakery!

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 really not good, it was to bitter. It really needs semi-sweet chocolate or something. I actually spent the extra money to purchase good chocolate (I thought it was the best chocolate out there I'm going to try to make this again but with semi-sweet chocolate.

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 my first cheesecake attempt ever and it turned out amazingly! I made it for guests and then made my mother come over and try the leftovers today. I have never been prouder of a dessert. It looked exactly like the picture... maybe even better!