Reviewed: Dec. 13, 2008

this recipe was amazing! i did make a change, i made it with white chocolate and made the crust out almond biscotti. it was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tai

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

I thought this cheesecake was really delicious and full of flavor, but nothing extraordinary. In my opinion, the crust was a little "thin", therefore, if I did make it again, I would double that, for sure. I made the cake exactly as instructed. Everybody went crazy for it, but a little part of me wished I had just stuck to my original New York style cheesecake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Two words to describe this one: "AB"..."FAB"! This was a terrific cheesecake! I made it for a potluck with pretty finicky friends. It tasted like chocolate mousse - just melted in your mouth. Everyone loved it. It's alot of work - it's tougher than most cheesecakes. Use the liqueur - I don't care what everyone says. There IS a difference in the taste and no, you won't get drunk. I'd also recommend leaving the key refrigerated ingredients (cream cheese, butter, etc.) out for 4+hours before starting the process. Finally, someone recommended baking the crust - good idea. I crushed up chocolate cookies with the butter and baked for six minutes - it was a great idea. I'd make this again in a heartbeat - great holiday recipe and a sure winner!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NE1410S

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

SUPERB!!! I made 3 of these for Thanksgiving for each family's house and all loved it!! The first one was GONE almost instantly plus many people taking slices home for leftovers :) I didnt have any coffee liquer and used 2 shots of espresso instead of reg. coffee. I did not make the whipped topping but instead topped it with caramel sauce. Perfectly smooth consistency, very rich but not too much so. Didnt get a crack or anything! Will DEFINITELY be making this again!! YUM!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NITASHA1984

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

Very good!!! Baked in a water bath and not so much as a crack. Everyone thought it was store bought and not home-made. I am making another one as we speak!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2008

This recipe is amazing. It made my boyfriend fall to pieces. I am making it again to take to Thanksgiving dinner at my bosses house and chose to bring this because her husband is a perfectionist, and I aim to impress. This one will knock the socks off of anyone, even if they don't like cheesecake. I also add a dash of cinnamon to the cheesecake mixture with hazelnuts lining the crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

andrinamarie

Home Town: Dade City, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

What a delicious cake! Made this for a birthday party and everyone had a tiny piece (half a small slice each) and called it fantastic and rich. I subbed 2 8oz containers of fat free and 1 of low fat cream cheese for the regular cream cheese. I used low-fat margerine and low fat sour cream as well. The coffee and chocolate flavors hid any taste difference superbly. When I told people it was low-fat, they didn't believe me because each little bite was so rich and filling. However, the taste was fantastic and I received compliments all night!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

I made this for my husbands birthday and he loves it. I doubled the crust recipe but I only put 2 tbs of sugar. I also only put 7 ounces of chocolate in the cheesecake instead of the 8. I will be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom-to-three!!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

Very Rich! I made this for a coworkers birthday and I work with a bunch of chocoholics and they loved it! No one finished their slice, so I recommend thin slices of this cake. I followed the directions to a T with the exception that I doubled the amount of instant coffee and didn't add Kahlua. I didn't double the crust and it was fine as is. I did let the cake cool in the oven with the door open for 45 minutes and I only had one very small insignificant crack- which is irrelevant with the whipped cream topping. This cheesecake was too rich for me, but I still recommend this to chocolate lovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

Superb! However I make a 6" cheesecake and calculate the recipe to proportions for 6 people. I baked about 35-40 mins, (used 2 eggs). Came out perfect. Yummy and creamy, a keeper. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MHBMHB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

A bit more chocolately then I like, but other than that, really good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

javaflops

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

I made it with 2 shots of espresso (1 for the filling and 1 for the whipped cream), instead of the instant coffee and coffee liqueur. I also used 1.5 of the crust. Consistency and presentation were great. It tasted good. Given the reviews, I would have expected it to be 'the best thing I had ever eaten'. Well, that was not the case (it wasn't even in my top5 desserts) but still, it is interesting and I will definately make it again. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

Oh My God this was GOOD!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carolyng

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2008

I am usually not a fan of cheesecake, but I loved, loved, loved this recipe. I used TGIFriday's mudslide mixer instead of Kahlua (no alcohol, so you get almost the same flavor for less than half the price), and I doubled it. I baked the crust for about 5 minutes and let sit while I was making the cake part so it would set up better. I would also double the crust portion of the recipe next time if using a 10" pan... I used 1.5 the amount and it was still a challenge to make sure every part of the bottom was covered.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

opalroses

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2008

This is by far the best cheesecake I've ever made, and I've made quite a few! I feel that you have to follow a recipe to a "T" the first time you try it , and the next time you make it you can make any adjustments you feel it needs. That being said, I did follow the recipe, and I wouldn't change a thing! I must admit, the crust was pretty soft, but it did not effect the flavor or presentation. The texture was so smooth it was more like French Silk Pie than cheesecake.I will be making this often, I think it may become our new "birthday cake".

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jillybean

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2008

I made this recipe for a dinner party and it was a huge hit! The only change I made was using bittersweet chocolate in place of the semisweet and chocolate grahams for the crust as suggested by others. Dusted the whipped cream with chocolate curls, cocoa powder and cinnamon. It was even better several days after I made it. Very impressive dessert!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dixiedeb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

This recipe was wonderful! It is very rich so a little goes a long way. I took it to a party and everyone thought it was store bought. The only problem I had was it cracked down the middle (I covered the crack with the flavored whipped cream). I was given the advice that next time I make the recipe that I should loosen the cake from the edges of the pan before it cools which should help me avoid cracks in the top. I will try that next time.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

I needed a dessert for our 2008 family reunion and after seeing all the five star ratings for this one, I couldn't go wrong. I had to tweak it just a bit to make it "mine", so added 1 cup of pecans, (toasted and crushed in the blender) to the chocolate wafers to make a thicker crust as was mentioned by previous viewers. I also used Kahlua mixed with the instant coffee and finally put the cheesecake in a water bath (putting aluminum foil around the bottom to prevent seepage into the crust). The cake cracked along the edges but after keeping it in the oven (with heat turned off) for 45 minutes, the cake "rejoined" itself. The comments were similar to those given the original recipe: velvety, smooth, powerful flavor, restaurant quality, and "did you really make this?!) were typical. Thanks for sharing this recipe - it is definitely a keeper. By the way, it took 1st Place!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2008

This is a top notch cheesecake, no doubt. I do have one suggestion on making the kahlua whipped cream. Put the liquor and confectioners sugar in at the beginning (instead of upon peaking the whipping cream). Doing so will prevent the whipped product from breaking down too much and being slightly mush (rather than a whipped texture). Also will do 1.5 times the crust next time as others have mentioned. I used a 9" springform and it was fine. Can understand if using a 10" that it would be too thin.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

COPEAUS

Cooking Level: Expert

Living In: Coppell, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

Mmmmmmmm.... That about sums it up. My boyfriend keeps begging for me to make it for him. Very unique taste - one of the best cheesecakes I've tasted, if I can so say :P

Was this review helpful? [ YES ]
0 users found this review helpful