Chocolate Espresso Cheesecake with Ganache

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The cheesecake was delicious, however mine not only cracked, it had huge craters in it. I'm not sure why because I make Ina's other cheesecake all the time and have never had a problem. The cracks were there before I turned off the oven to cool. Does mixing it too long make the cracks?

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The cheesecake was delicious, however mine not only cracked, it had huge craters in it. I'm not sure why because I make Ina's other cheesecake all the time and have never had a problem. I will make this agaiin, but next time, I'll use a water bath and I'll omit the almond extract and increase the vanilla extract. Served it with real whipped cream, raspberries and mint leaves. Delicious. Will also maybe add some cocoa powder to batter since it was not as "chocolatey" as we would have liked.

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This recipe is fantastic! It's so rich and smooth I just couldn't get enough of it! Everyone in my family loved this cheesecake, even those who don't like coffee. Because I'm allergic to eggs, I substituted a heaping 3/4 of silken tofu for the eggs, and it still turned out perfect!

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My family loved this cheese cake. I omitted the cinnamon in the crust (no one in my family would've liked that and added a table spoon or two of brown sugar like another reviewer wrote. Everyone raved about the crust as well as the whole cheesecake.
I followed the rest of the directions EXACTLY, with the exception of a water bath. I did use one. I wonder why some users have trouble with them, I think the trick is to buy the extra wide foil and use two layers. Even with the water bath, I had one small crack close to the edge. Totally not a big deal, who cares. I cooled it with the oven door open for the full 90 minutes as directed.
I made extra ganache to drizzle, but it wasn't necessary and I (having doubled the amounts made way too much. I made extra because my family loves chocolate. The sweetness of the ganache goes perfectly with the tang of the cheesecake itself.
Great recipe, Ina. Looking forward to making it again!

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I am making this today but am spacing on whether I'm to use semi-sweet baking squares or just a semi-sweet chocolate bar. Same thing for the bittersweet chocolate. I didn't find bittersweet chocolate baking squares so bought the bar. Can someone tell me whether both call for bars or baking squares. I think I'm just confusing myself but I want to be sure since this is a first time making and I'm taking it to our family function tomorrow. Thanks so much and Happy Thanksgiving!

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Read other reviews saying it it was lacking chocolate taste so I made this with a few substitutions. I used chocolate wafers for the crust and skipped the cinnamon.
I used Godiva chocolate liquor instead of the almond extract (still used the vanilla as well.
I added 1 1/2 TBSP of Guittard chocolate cocoa powder to the cheese mixture while mixing.
I did cook mine in a water bath. Came out great with a chocolate taste and a hint of espresso. I did cover the top and sides with ganache using Ghirardelli bittersweet chocolate and used half and half instead of heavy cream (to cut a smidge of fat out.

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I made this cheesecake today with my three year old and it was fantastic. I was a little on the fence about making this one because I read the reviews first but I will make this again and again. I did use a water bath. I have made a couple cheese cakes in the past and that is what they suggested. After reading this recipe I thought it would be best to bake with the water bath. NO CRACKS looks amazing and taste even better!

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Phenomenal. I skipped the cinnamon in the crust and added a pinch of brown sugar instead. Also, I made a whole lot of the ganache and covered the entire cake top with it right in the springform after cooling the cake, and left the cake in fridge overnight. The next day it was perfect, and with a nice layer of ganache on top. Water bath, no cracks. Used semisweet chocolate b/c could not find bittersweet, and it was delish.

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This is a great recipe. Mine cracked on the top but I spread the Ganache all on the top and no one knew the difference but me. I did not put the cinnamon in the crust because I am not a fan of cinnamon and chocolate. I will certainly make it again. By the way, I love to watch Ina's show!

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Cheesecake CRACKED right down the center! It was my first time making a cheesecake, and Ina's recipe refused to inform me to put the cheesecake in water while baking. That would have been nice to hear in the recipe, Ina!!!!