Reviewed: Aug. 8, 2008

This is the best chocolatiest cheesecake ever!! My husband loved it so much he wants me to make it for his co-workers. The only thing I did differently was I cut in half the amount of chocolate chips used for the topping.

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Reviewer:

Christina W.

Cooking Level: Intermediate

Reviewed: Jul. 31, 2008

* As suggested by other reviewers, I didn't bother with the topping and opted instead for raspberry sauce. That said, I love this cheesecake recipe. It's so much lighter than most cheesecakes (almost like a mousse). I will definitely make this again.

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Reviewer:

worldempress

Reviewed: Jul. 23, 2008

Do not modify - loved it as is

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Reviewer:

Jennifer

Reviewed: Jun. 8, 2008

I made the recipe exactly like it says except for the topping. I made the topping according to the recipe and then drizzled it over the top using about half of it and it looked and tasted fantastic!

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Reviewer:

Jackie

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Reviewed: Apr. 28, 2008

Very rich and extremely dense, with a borderline overpowering chocolate taste - and I really like chocolate! I only used about 1/3 of the suggested chocolate ganache to drizzle the top and it was still very heavy. This was definitely good, but I think I might look for a recipe with a lighter texture and flavor. At the very least, I would try adding a raspberry topping to cut the sweetness if I ever made this again.

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Reviewer:

Kristin

Cooking Level: Intermediate

Home Town: Altoona, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 28, 2008

After quite a few Thanksgivings, my mother had finally confessed to me that she hated Pumpkin Pie, and since she's not a "dessert person" she put me in charge of making something else. I made this and it was gone within the hour. Now it's a part of our holiday traditions. So, thank you for a delicious recipe. I did tweak it just slightly: I used twice the amount of cream in the ganache so it was more pliable and easier to cut into straight out of the fridge. Fantastic!

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Reviewer:

bananatwin

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Mar. 24, 2008

I only gave this three stars because it baked up so short. Nothing at all like the picture. The flavor was good, but I hate short cheesecakes. Looked skimpy. I used a 9" springform like in the directions. Next time I'll use Chantal's recipe and just add chocolate. That one bakes up really high and fluffy.

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Reviewer:

CAKEDESIGNER59

Reviewed: Feb. 9, 2008

Made this cake as pictured, with the ganache and chocolate covered strawberries on top, and it tastes perfect!

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Reviewer:

Rebecca

Cooking Level: Beginning

Home Town: Norristown, Pennsylvania, USA

Reviewed: Jan. 11, 2008

This was a great cheesecake, but the other reviewers are right - way too much chocolate on top. Was heavy and thick (1/2-inch)and did weigh down the cake. I am going to make it again today, but without the topping. I used chocolate graham crackers for the crust and it was super. Thanks! Just what we were looking for.

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Reviewer:

Judy T.

Cooking Level: Expert

Living In: Havertown, Pennsylvania, USA

Reviewed: Dec. 31, 2007

Wonderful, Fabulous recipe. This one is definitely a keeper. I used milk chocolate chips instead. After the cook time I turned the oven off and without opening the oven left it in for 1 hour. I also used a waterbath which prevented cracking. I cut the topping in half for fear it would be too heavy and sink the cake. It was perfect!! Thank you, I will make this one often!

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