Chocolate Cheesecake

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I used cornstarch instead of custard powder and it turned out great! The cheesecake is super rich but tastes amazing.
Also, it was in the oven for 1 hour...no cracks or burns.

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I've made this cheesecake several times, and it's always a favorite with my family. My mom even requested one for her birthday cake. I only had to make one change: I used cornstarch instead of custard powder, and it turned out perfectly.

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Wonderful taste and consistency. Not too sweet its just right. I used a steam bath and for the first time it didnt crack

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This was the first cheesecake I ever made. I was tempted to try one less tedious with the instructions, but the good reviews convinced me this was the was to go for my partner's birthday. One of our party guests previously worked at a cheesecake cafe, and she said this was the best cheesecake she ever tasted.

I used an oreo crust rather than the graham cracker with cocoa crust. I also substituted 1Tbsp. cornstarch 1 tsp. vanilla 1 tsp. powdered sugar for the custard powder. Instead of super fine sugar, I used powdered sugar loosely packed. And I opted a 10 in. pan (the smallest I had and baked it for 40 minutes. Otherwise, I followed the instructions exactly. The cake came out perfectly.

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I made this and everyone absloutly loved it! They even though it was bakery quality! Thanks Nigella you made me look like a pro!

Also you can subsitute custard powder for cornstarch which is what i did... but if you do that be sure to add some vanilla but if you insist on the custard powder i have seen it at walmart

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Custard powder...What is it and where can one purchase it?

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I am a little timid about using this recipe. Is it too chocolately and rich? Would white chocolate make it lighter?

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I made a few changes to this cheesecake to make it lighter. I used fat free cream cheese and reduced fat sour cream. So I think I cut the calories in half. It was very mild tasting with honestly not a ton of the usual creamy texture and flavor you expect with a cheesecake but it came out good. I knew that using fat free would not be as good. The chocolate sauce absolutely saved the entire thing! I would recommend this recipe and tell you that if you're watching your waistline to go ahead and try the fat-free version. It's mild but good. I normally prefer a plain vanilla chessecake with cherries on top with all of the loaded fat and everything b/c really when you're eating cheesecake it should be heaven and a fat-free version just won't measure up there. So if you're in the mood or have company coming: give 'em the good stuff: make Barefoot Contessa's cheesecake: you won't be disappointed with that one. It will disappear in minutes!

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But, i have one doubts. I can use the white chocolate?

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It's my fault that the chocolate seized because you aren't supposed to add it to water and there was water in the cocoa. But I don't understand why the recipe would be written like that.