Reviewed: Jun. 30, 2009

Followed recipe and this turned out perfectly!!! Everyone loved it!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Jun. 15, 2009

This cheesecake is awesome! I did not use the coffee flavored liqueur but used stronger coffee instead. Wonderful flavor!! I baked mine in a 13 x 9 in pan in a water bath. Had no problems with it being to watery in the middle. Thanks for such a great recipe!

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svanwormer

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Reviewed: May 14, 2009

This is heavenly! The flavor of coffee and chocolate, what could be better?! I made a change in the recipe and as a result caused me a little bit of problems, however, after talking to some people, I think I can fix it. After thinking about it, I did not want to buy coffee flavored liqueur as I would not use it alot. Someone on the RE, suggested using strong brewed coffe where the recipe calls for the coffee flavored liqueur, if you did not want the alcohol flavor. This still gave the cheesecake great coffee flavor but made it a little too watery. So I am going to make this again and try dissolving my instant coffee in hot cream, hopefully giving the same consistency of coffee flavored liqueur. The center of the cheesecake was watery. I could not get it done. It did not firm up much after cooling. So, I will try this again. However, it got rave reviews at my mom's house tonight.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

AMAZING!!!!!!!! I originally made this for my co-workers in the office, but it didn't make it to the office. This cheesecake is not a stiff cheesecake, but has a velvet texture, almost like a mousse. Yes this cheesecake takes more time and dirties more than most cheesecakes, but not any more time or dishes than a lot of other cakes. Make it, you won't regret it.

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LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Apr. 18, 2009

Incredibly smooth, with a wonderful flavor. I don't care for coffee flavor, but I made this exactly as directed and enjoyed it. My friends and coworkers loved it.

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GA-Amateur

Cooking Level: Intermediate

Home Town: Blue Creek, Ohio, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Apr. 14, 2009

This is one dandy of a cheesecake!! I made this for our family for Easter and had a request for the recipe. I thought that batter itself was delightful - and it's a good thing I did because it wasn't done. I baked it in a water bath for the recommended 45 minutes than left the oven door cracked open for another 45 minutes but it wasn't done enough and was all "soupy" in the middle. Since I don't have enough experience baking cheesecakes, I will read up on how to tell if it's done or not. I would highly recommend this recipe but to the novice, I encourage them to find out about how to tell when cheesecakes are done but you must make this recipe!! The flavor is scrumptious!!!

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bellygirl

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Reviewed: Apr. 13, 2009

This was a most excellent recipe. I followed it right to the detail, but I like my chocolate a little sweeter, I think next time I make this I will take the others advice and use more sugar. This recipe is most definitely a keeper. My family really loved it.

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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 3, 2009

I followed the directions to a T, but my cheesecake cracked and just fell apart when trying to slice. Probably not the recipe's fault, I've just never made cheesecake before.

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holland

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Reviewed: Mar. 31, 2009

Spectacular! I had this at a birthday celebration with eight different cakes; this one got raves and disappeared in no time. So smooth, creamy and delicious. I also used espresso for a stronger coffee flavor. I can't wait to make this again!

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Mar. 24, 2009

I made adjustments because I don' like coffee. Instead of the instant coffee I used raspberry flavord instant hot cocoa mix. Instead of the coffee liquour I used Chambord. I didn't double the crust. I think that a cheesecake is about the cheesecake. The crust is merely the vehicle that keeps it from sticking to the pan. I didn't think that the cheesecake was too rich, but it is one of those recipes that you have to actually suck off of fork. My husband likes a much drier, cakey texture. No biggy....more for me.

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shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 9, 2009

Rich, elegant and delicious. I gave it four stars instead of five since the texture was pretty grainy. I think it may have been the chocolate. Next time I'll melt it alone and add the whipping cream to cream cheese.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 4, 2009

I have never made a cheesecake before in my life but this one turned out fabulously! I was really nervous and all I knew about cheesecakes was they will look mushy in the middle, but they'll be done. I had to bake this one about 50% longer as it was not just mushy, but was downright liquidy. But it turned out great and there were definitely no leftovers!

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Meg

Cooking Level: Expert

Living In: Duluth, Minnesota, USA

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Reviewed: Feb. 27, 2009

Awesome dessert! I used chocolate filled oreos for the crust (no sugar necessary) and sprinkled a few more crumbs on top after it chilled - looked great and tasted great! I also used half sugar and half Splenda - nobody knew the difference! Very rich and decadent. Thanks for a wonderful recipe.

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Sandy W

Cooking Level: Expert

Home Town: New Weston, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 13, 2009

This was very good. I do have to warn that it has a very strong coffee taste. It is not for those wanting a slight coffee flavor. Other than this it is terrific.

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awatkins2

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Reviewed: Feb. 5, 2009

I made this for a Superbowl party and it was a hit! I loved the creamy texture and richness of the cake. I baked it over a pan of water and it turned out perfect. The only changes I made were due to ingredients on hand. I used chocolate graham crackers for the crust and Hazelnut Kahlua instead of regular Kahlua. Based on that I also replaced the espresso with 1/8 c of water and an 1/8 c of additional Hazelnut Kahlua. I will definitely make this again, exactly as I did this time. My husband was very happy!

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jan. 28, 2009

I used amost every pan, bowl and measuring cup in my kitchen, but it was worth the effort!

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cranwell

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 21, 2009

Perfect exactly as-is! This has replaced my previous favorite cheesecake recipe.

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Jan. 18, 2009

Fabulous - but you must follow suggestions for making cheesecakes - in my experience (which I have alot of) it is the real key to a extraordinary cheesecake.

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Jules

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 12, 2009

I like to make several desserts for Christmas dinner and one is always a cheesecake. This is a nice recipe that presents well and isn't too heavy. I liked the cinnamon in the crust and the flavoured whipped cream. It set up really well and didn't crack. I would have liked to have used a cake decorating bag to pipe the whipped cream onto the cake top. All in all a good cheesecake recipe.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 11, 2009

This was very good. I didn't have any regular bailey's so I used mint flavor. It was a nice touch. When I make again I will use more cookie crumbs to make a thicker crust as it was a little thinner than I liked. It was so good that I wanted more of it.

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