Chocolate Espresso Cheesecake with Ganache

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I agree with the previous reviewer who said this cheesecake lacked flavor. It needed more chocolate and less almond extract. I prefer plain cheesecake with a chocolate topping.

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Outstanding!

My first time ever making a cheesecake and no cracks! I followed the recipe, but instead of adding the instant espresso powder, I added 3 tablespoons of Kahlua Mocha Liquor to the wet ingredients mixture. WOW!!! You must try this cheesecake. It is delicious!

Like so many others I also baked the cheesecake in a Baine Marie or water bath, not sure if I needed it or not, but I wanted to get a perfect no crack cheesecake.

I wrapped the outside of the springform pan in heavy duty gage foil then added the mixture to the springform pan and carefully placed it in a small roasting pan and then filled with boiling water - about 1/3 the way up the side of the foil wrapped springform pan.

Ina, Thank you again for your inspiration!

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Outstanding! I baked it in a Baine Marie, otherwise followed the recipe to the letter. Amazing! Decadent, smooth, like mousse, but much better. Served it with macerated strawberries and homemade whipped cream. This will be one of my "special" desserts going forward.

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Easy enough to make but I found this cheesecake somewhat tasteless. I spread the ganache over the top like a topping because I couldn't get it to dribble off the spoon..it looked fine but otherwise followed the recipe to the letter. I did not use a water bath..only read the comments later and it only cracked around the outside edges a little; easily covered with the ganache.

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This was amazing--the best chocolate cheesecake I have ever made or tasted! The only change I made was using Famous chocolate wafers for the crust. No cracks with the water bath, and a nonstick springform pan made it just slide right out. The ganache topping made it look gorgeous!

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I've made this cheesecake a few times and it just keeps getting better. So rich! Make sure you cool it very slowly so it doesn't crack, but if it does, just fill the cracks with ganache! I love Ina's recipes and so does everyone else. She has helped me cook so much better.

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Was looking for a recipe for a great chocolate cheesecake and this is it! Everyone, including me, loved it! Followed the recipe exactly save for two things - added one tablespoon sugar to the crust and used a water bath (no cracks!. As someone had previously mentioned, it is even better tasting on day two. Thanks Ina for yet another fabulous recipe!

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I've made cheesecakes all my life and this definitely rates as one of the best tasting. I followed the recipe exactly and it was perfect. Honestly, who cares about a crack here or there? It's all about the taste and this recipe delivers. Thanks, Ina!

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Have made this about 5 times. Cracked once but I have perfected the art of using a water bath. (Use extra wide, heavy duty foil Started using chocolate graham crackers with no cinnamon - less flavor than honey or cinnamon crackers which is good because the cheesecake is rich enough. Pile the crust up the edges - you'll thank me. Will start cooking this for longer than an hour - never seems to stiffen all the way in the middle. Don't overmix after adding the sour cream. It's the perfect cheesecake.

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I made this cheesecake, and it was absolutely wonderful. I followed the recipe, except I used semi-sweet chocolate (i didn't have bittersweet in my cabinet and it came out beautifully. the espresso coffee really brings out the chocolate flavor. If you are a chocolate lover, this cake is like a party in your mouth. my son loved it and I will be making this cheesecake again. Thanks Ina.