Black Forest Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 26, 2012
The cheesecake was good, and the crust was delicious. I did have some trouble building up the edge, but letting it sit for a bit seemed to help. I think maybe a little less butter would make it easier. I used a spring form pan, which didn't seem to cause any problems, or need too much additional baking time. I found the cherry sauce to be a bit mild, though. I would suggest maybe making a cherry sauce using fresh or frozen cherries with some sugar and thickener, as you would a pie filling. The sauce heated well (I used flour instead of cornstarch to thicken), but with the final product it was just over-powered by the cheesecake itself.
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Reviewed: Nov. 6, 2011
I enjoyed the idea of this cheesecake. I made it in a 10" springform pan instead of a pie plate. I found that the crust was too runny to create sides to the cheesecake (not really an issue). The next time I make this, I will be making a couple of modifications - Oreo cookie crumb crust, cherry pie pilling instead of maraschinos. As is, this is pretty tasty. With these changes, possibly divine.
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