We all enjoyed this dish. I made the mistake of using a dark 60% chocolate that was not bittersweet. Then I had to "doctor" the sauce by adding more balsalmic and salt. In the end it was good but you could taste the chocolate too much. Also, I made this for 8 people so I quadrupled the sauce when 2X the sauce would have been plenty.

Reviewed On: Feb. 12, 2008

Very creamy and not too dry. But if you're going to roast the garlic for long enough to make the flavor mild, I suggest using more. For 3lbs potatoes I used 2 heads of garlic that I roasted for an hour. It was definitely not too much! Also added minced parsley and reduced the butter by half to remove some fat.

Reviewed On: Feb. 12, 2008

I agree with the others - this is really a top-rate cheesecake. The texture is divine; creamy yet not too soft and not too "cheesy". For the crust I used 2/3 package oreos, no sugar and 1/4c. melted butter drizzed into the food processor. This gave me a nice firm crust and enough crumbs to go a bit up the sides. Dickenson's seedless rasberry jam heated in the microwave made a perfect swirl and I drizzed more on top when I served it.

Reviewed On: Feb. 11, 2008