Very good. I used an extra tbsp. of butter and an extra tbsp. of milk to get the right consistancy. Excellent taste, smooth and satiny. A keeper.

Reviewed On: Apr. 30, 2009

Absolutely wonderful. Wasn't a crumb left after dinner. Easy. Moist, dense great chocolate taste. I used special dark cocao, made sure the eggs and butter were room temp. Beat the sugar and butter until very light and fluffy then added the eggs one at a time and beat well into the dough. I also used a quarter cup of brewed espresso. Well greased and floured the pan and it came out like a charm. Only thing was that it was almost too much. My bundt pan was just a hair from overflowing. Also it fell a very tiny bit when a friend poked the top to test for doneness. Excellent recipe and one I will make over and over if my family's reaction was any indication.

Reviewed On: Apr. 30, 2009

For ease and taste I am giving this a five. It was delicious. Made it twice in one week, the first time with whipping cream, the second with cool whip. The whipping cream version was the best, wonderfully rich, but the cool whip substitution was very good. I used bought crusts both times. The filling was a bit soft even after 4 hours in the fridge. But considering how easy and how good this recipe tastes I really didn't care and neither did the friends and family who, after the first taste hoovered the cheesecake up in about 5 minutes.

Reviewed On: Apr. 18, 2009