Reviewed: Jul. 29, 2009

Of course it's a thin cheesecake - you can tell that by the amount of ingredients. If you want the appearance of thicker slices, adjust the quantities accordingly. It's a very good recipe!

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BECKYCOOKIE

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Reviewed: Feb. 14, 2009

Flattest cheesecake ever! I see that was a common problem for reviewers and I wish that I had read that before making this cheesecake. It's about a 3rd the thickness of any other cheesecake I've made.

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Jen Ruth

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Reviewed: Sep. 3, 2008

I was really happy with the results from this recipe. Since I live in a foreign country I didn't think it would work. My challenges were expensive ingredients, different type/size of dairy products, and using a microwave oven. Thankfully it was very good. I used oreo cookies instead of graham crackers since we don't have those here. I added 4 tablespoons of yogurt and not as much chocolate batter (maybe 1/2) as suggested. Thank you for an easy and delicious recipe Amy!

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rcknapp

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Reviewed: Jul. 21, 2008

oh boy! i made this for valentines day in the shape of a heart....it was soooooo good......i have also made it and poured chocolate ganache over.......it was sinful and worth every bite!

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Dora

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Reviewed: May 25, 2008

This is a great recipe. I made it for Valentines Day in the shape of a heart. I used oreo cookie crumbs for the crust. I have also made it iced with chocolate ganache.

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go away

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Reviewed: Mar. 8, 2008

The fact of the matter is that if you have to alter the main ingredients of the recipe, I don't see how it can get very many stars. Easy to make? Yes, but so is the boxed cheesecakes as well. This is a thin cheesecake that would thus make it too thin to be a cheesecake. Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. I enjoyed reading the various methods of trying to create this affect. Once again, too vital a piece of this recipe to have to alter. However, it tastes good except for all the crust.

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Donut44

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Conroe, Texas, USA

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Reviewed: Aug. 17, 2007

I added an extra egg and extra cheese because it didn't seem to be enough. It is not a very high cheesecake. My husband loved it though!

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Connie

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Reviewed: Jul. 14, 2007

This was easy to make and turned out really well. My only complaint was too much chocolate in the marbeling (however my husband who is a chocolate lover thought it was perfect.)

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Christine

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Reviewed: Apr. 22, 2007

I had to sub a few things because I didn't have everything on hand (cocoa powder; cake pan). Judging by previous reviews, this recipe is pretty flexible. If you're handy in the kitchen it should work for you and your experiments. Mine turned out well and the chocolate polka dots were fun to look at and tasty.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 13, 2006

Rather than marble the batter, I piped the chocolate (inject like a jelly donut) in as polka-dots. I had read about the technique and had to try it. COOL! Oh and I topped it with a lightly sweetened sour cream. To get clean slices, dip your long knife in hot water, do not dry it off. Do this between each slice you make. (great opportunity to taste it before serving it too)

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 10, 2006

Super easy to make. I will cut down on the chocolate next time because it made too much for the marbling.

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jessika

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Reviewed: Sep. 25, 2006

For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum!

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LuVeLLe

Cooking Level: Expert

Living In: Singapore, Central Region, Singapore

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Reviewed: Jul. 1, 2006

This cheesecake is very easy to make and tastes great! For the lady who couldn't get it to marble...I used a spoon to put in the chocolate...making dabs all over the top, then I used a butterknife to swirl it around. I have made this a few times and everyone loves it! A big hit!

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TJTMISS

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Reviewed: Jan. 29, 2006

I have made this recipe 2-3 times, and it is quite delicious. Very easy to make, and good cheesecake recipe for when you don't have sour cream on hand. I always used my mini-springform pans (fills 2, plus a small pudding dish extra), because I didn't think it'd fill a 9 inch pan. I have never been able to get the layers to swirl, they always just divide vanilla on bottom, then the layer of chocolate on top. Any tips on getting it to marble? I will keep making this recipe whenever I want to make cheesecake with chocolate, it's also good for a Valentine's Day treat in mini-springforms for dessert. I always just use chocolate chips as the chocolate part.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Dec. 27, 2005

sounds delicious and tastes even better

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recipe master

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Reviewed: Nov. 16, 2005

Wonderful! I used a 9" pie plate. I dont think this would be enough for a spring pan.. I didnt taste this personally because my husband brought it to work, but called around noon and said it was gone (good sign!) I also used an crushed oreos to make the crust.

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ABIGAILG816

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Reviewed: Jul. 12, 2005

this is a really great recipe it was my first time making cheesecake and it turned out great

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CAKES3

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Reviewed: May 6, 2005

This recipe is great! I make A LOT of cheesecakes and I used this recipe as a "base" and incorporate all the types of flavors that I make and they turn out WONDERFUL every single time. The best part is that it NEVER cracks! THANKS Amy for a great, no-fail cheesecake recipe.

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