Excellent! An unexpectedly delightful combination of tastes. Like some others, I added twice the amount of cheese, but other than that followed the recipe to the letter.

Reviewed On: Dec. 5, 2008

I followed the recipe exactly, but I did not like the outcome. I agree with SWEETWHEAT, except I rate this recipe lower because the texture and consistency are absolutely nothing like a cheesecake ought to be. What you end up with is essentially a fudge pie, which, although rich and chocolaty, will disappoint anyone expecting a dish with the texture of actual cheesecake. Even though this is an incredibly simple recipe, I won't make it again because the final product did not live up to my expectations. It's not creamy or light at all. It's dense, too thick, and very heavy.

Reviewed On: Feb. 21, 2008

This is an extremely good recipe. I made it for the first time yesterday, and although I didn't follow directions exactly, the cheesecake came out with absolutely no cracks, air bubbles, indentations, or sinking. It was perfectly cooked and set. Tips for people having difficulty: 1. Be sure that EVERYTHING (cheese, milk, eggs, sour cream) is at room temperature. 2. Mix sugar and cream cheese gently on low speed just until the ingredients are blended, then stop mixing. 3. Mix everything else in BY HAND, using a large wooden spoon. 4. Use a water bath!!!!! What I did differently from the recipe is the following: 1. I baked it for exactly 60 minutes but at 325 degrees instead of 350. 2. Because the top was already very brown and I guessed that leaving it in the over longer would result in more browning, after 60 minutes, I took the cheesecake out of the water bath (gently) and carefully ran a knife around the pan to insure no sticking. I let the cake cool on a rack, outside the oven, for 60 minutes. 3. After letting it cool for 60 minutes, I removed it from the springform pan, put it on a covered cake plate, and put it in the refrigerator overnight. My only criticism of the cheesecake is that despite baking it at a lower temperature, the top browned. However, after it sat in the refrigerator overnight and had set well, I took a large, sharp 12" knife and carefully shaved off the thin layer of brown. Voila! The cheesecake looks perfect, just like from the bakers. I wil

Reviewed On: Feb. 21, 2008