Reviewed: Dec. 26, 2006

I've prepared this cake for the first time for the Christmas evening supper. For me, insted of Whipping cream with Kahula, I covered it with coco power juste like in the picture. Nobody believed that I make it myself. Everyone thought that it was from a high-notch professional bakery. It was supreme to have a rich and deep chocolate flavour and a smooth velvety melting cheese texture in the mouth. Absolutely recommended!!

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Shinae

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Reviewed: Dec. 22, 2006

Excellent combination!! My first attempt was well-received as the birthday cake for a coffee/chocolate maniac!!

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Tony's Favorite

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Reviewed: Dec. 17, 2006

This cheesecake is fabulous. I have made it for several birthday's and special occasions. It is always a favorite request by my husband and friends.

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MNKIGHT77

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Reviewed: Dec. 4, 2006

A bit strong in coffee flavor for me..next time I may try decreasing the instant coffee a bit...or adding some cocoa powder in to offset it..over all pretty good though.

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Kimmie T.

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 26, 2006

This was very creamy and yummy. I left the oven door closed during the time the oven was off. I was afraid of the undercooking that was posted. I also used a water bath to prevent cracking.

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CFPENGUIN

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Oct. 27, 2006

This is a wonderful cheesecake that is easy to make. I make a cup of expresso instead of instant coffee and then I melt some dark chocolate in a small amount of whipping cream and pour it over the cooled cake. It hardens and forms a delicious crust.

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hippiechic

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Reviewed: Oct. 2, 2006

I have made this recipe twice, and it gets rave reviews! There are a couple of things I do to enhance this already great cheesecake. I double the crust to give it a nice, thick bottom. I don't have instant coffee on hand, so I just made some really strong coffee and used that. I also added about 1 teaspoon of cinnamon to the batter, and then sprinkled some on top of the finished product for that real "cappuccino" feel. I baked it for the designated time in a water bath and then turned off the oven, left the oven door slightly ajar, and let the cheese cake sit for another 45 minutes. This turned out the perfect cheesecake that friends and family ask for again and again.

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laurakat6

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Reviewed: Sep. 25, 2006

This was absolutely awesome. Instead of using a springform pan, though, I would recommend putting it in a water bath to bake it. It turned out very creamy and smooth and the whipped topping to go with it made it divine.

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rowan_82176

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Reviewed: Aug. 17, 2006

Best cheesecake ever!

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sassycat

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Reviewed: Aug. 1, 2006

This was quite creamy and delicious. Like other reviewers, I didn't have any coffee liqueur, so I substituted an equal amount of strong coffee. I also had to adjust baking time to accommodate an 8" sprinform pan--350F for 40 minutes and 250F for 20 minutes. Next time I may reduce the coffee because it was overpowering. I also added 1/4 cup more sugar. For the crust, I used chocolate graham crackers, and I must say that the addition of cinnamon was genius! It really complements the overall taste. This is definitely something you'd expect to find at a coffeeshop bakery.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2006

Delicious! Since we don't drink, I used 1/2 cup cream mixed with 4 t. instant coffee granules instead of the coffee/alcohol mix in the cheesecake. The topping I used 1 cup cream mixed with a couple of tsp instant coffee and then sweetened to my liking.

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 1, 2006

This is the most sinfully, amazing, dessert I've ever made!

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Kaitlyn2088

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Reviewed: Apr. 26, 2006

Absolutely delicious! I've tried to make mocha flavored desserts before, but the coffee flavor has always been overpowering. This is a GREAT recipe! The cheesecake is almost a mousse consistency. I used Kalua, which was fabulous.

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Cook from Staten Island

Cooking Level: Expert

Living In: Staten Island, New York, USA

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Reviewed: Feb. 10, 2006

i made it into cupcakes that i baked on 325 for 35 or 40 minutes probably. and i omitted the coffee and coffee liquor and just used 1 shot of espresso. its amazing!!!!!!! it came out really well and i'm very happy! now i need a good snickers cheesecake recipe for my mom

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Michelle

Cooking Level: Beginning

Living In: Breckenridge, Colorado, USA

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Reviewed: Jan. 30, 2006

This was my first attempt at making a cheesecake, and it couldn't have turned out better. As pretty much everyone else has said, this is a smooth, creamy, velvety cheesecake with a perfect balance between chocolate and coffee. I did substitute a quarter cup espresso for the quarter cup of alcohol, but then instead of two tablespoons coffee granules in water I added about two tablespoons of the liquer, for the sweetness and consistancy. The flavored whipped cream was mild enough to complement, not compete with the cheesecake, and the cinnamon in the crust was the perfect touch. I can't say enough - will MOST DEFINITELY make again. Thank you so much for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 25, 2006

A fantastic cheesecake. I used 1/4 brewed espresso in place of the instant coffee, and I didn't use a water bath, just the directions in the recipe. It's quite dense, and the chocolate crust is a nice touch.

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Nick

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 15, 2006

OMG! This was the best cheese cake I've ever made. I did substitute the instant coffee for some really strong brewed French Vanilla coffee. Also, I didn't have Kaluah, so I used Cask & Cream Chocolate Temptation. Also, I have Celiac (gluten allergy) so I used Newman's gluten free chocolate cookies chopped fine in the food processor. I did use the water bath method and ended up cooking for a total of 1 hour to bring the temp up to 160. Turned the oven off and left it closed for another couple of hours, then let it sit with the door open for an hour or so and then to the fridge. No cracks what so ever! The texture was delightfully creamy! I didn't make the topping this time. Maybe next time! YUMMY!

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ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 10, 2005

I am new at making cheesecakes. Thought I would try my hand at the Chocolate Cappuccino cheesecake. It tasted good but I noticed it was crumbly when cut. Also the top had some crackes in it. The receipe did not state the cheesecake should have been in a water bath. Should I have placed the cake in a waterbath?

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Stephanie Rauch

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Reviewed: Nov. 16, 2005

I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 1/4 c. espresso for a little stronger coffee flavor. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform pan. I also buy a 16 oz. container of whipping cream and use the remainder (after using 2 Tbsp to melt the chocolate) to make the whipped cream, which means I double the powdered sugar and coffee liquer. I can't say enough good things about this recipe!

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Sally Bray

Cooking Level: Expert

Home Town: Watkinsville, Georgia, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Sep. 10, 2005

I made this cheesecake yesterday and decorated it this morning. I then donated it to an auction for a local charity. It was absolutely gorgeous! I made the chocolate leaves and put them in a dollop of that yummy whipped cream mixed with Kahlua with more whipped cream around the edges. Then I drizzled melted chocolate over the top and sprinkled it with more crushed Oreo crumbs. DELICIOUS! It sold for $375.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Chocolate Cappuccino Cheesecake

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