Great cheesecake! I would cut the topping in half though – it was too thick and weighed down the cheesecake – made it sink. I’d definitely make it again though. Thanks for the recipe!
pretty good, rich cheesecake, although the chocolate topping was not necessary. it was really heavy and my boyfriend and i ended up picking it off. if i make this again i would not put the topping on it.
I have never made a cheesecake before in my life and decided to give this one a try for my husband’s birthday. It was easy enough to make (for a first-timer) and the end result was fabulous! I received rave reviews from friends and family (all chocolate lovers)! My only suggestion would be to maybe try another type of chocolate icing on top…I was very, very hard after refrigerating it and it made it difficult to eat. (It did taste great though.) You should also note that the recipe doesn’t mention that to make the crust you also have to add the 1/4 cup of melted butter to the chocolate crubs and sugar…(I think that part waas overlooked in the recipe.) Otherwise, it was amazing!!!
excellent recipe !!!! TIP FOR TOPPING =make a ganache=100gms chocolate with 100ml cream…this creates a great cream topping. Chill cake completely BEFORE spreading on top. TIP FOR NO CRACKS=use parchment paper for lining of pan (bottom and sides) to prevent cracks AND leave in oven for 1 hour prior to removing from oven once baked. TIP TO ENHANCE CHOCOLATE FLAVOR= a pinch of cayenne pepper. TIP FOR CRUST= if you have no chocolate cookies then use vanilla wafers, sugar, butter and cocoa powder. and lastly, I used 4 eggs….ENJOY ..you’ll be a hit at any party !!!!
Excellent cheesecake but the topping was too heavy. The next time, I made small cakes using foil cupcake cups and made a chocolate ganache using one ounce semi-sweet choc. to each oz. of heavy cream. Heat cream to just boiling, pour over chocolate til melted, let cool somewhat then pour over individual cheesecakes. Ganache will firm in fridge. Topped each one with strawberry half=dipped in chocolate. Big hit!
Excellent! I made this for a San Fran themed dinner party and used Ghirardhelli chocolate, reduced fat cream cheese and added an extra 1/4 c. cream to the ganache – it was fabulous!! I also made a Raspberry Sauce with a package of frozen raspberries and 1/2 c. sugar reduced over high heat and strained…it was an exellent addition and contrasted with the sweet cake! I will definitely make this again!!
For the dough:
2 cups all-purpose flour
1 cup granulated sugar
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