Reviewed: Nov. 1, 2009

I had to make this cake twice, since my first attempt wasn't entirely successful: the cake browned too much on the sides, sank and cracked. This gave me the opportunity to taste it before serving - the filling tasted great, but the taste of coco powder in the crust was a bit overpowering. For my second cake, I added half of coco powder, which tasted much better (still very chocolaty). To improve the looks of my second cake, I bought stove thermometer, which reviled that the temperature inside the stove was 25 degrees higher than it was saying, so I baked on 285 (exactly 300 inside). I also used water bath, first wrapping spring form in turkey baking bag and then placing it in the foil 10-inch tray and then pouring warm water in the baking tray. It turned out perfectly smooth and white the second time!

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Olya

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 1, 2009

So easy and very yummy!!

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jckelly916

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Reviewed: Oct. 29, 2009

This was a very easy cheesecake to make. I followed the cooking instructions exactly and it turned out perfectly.....no cracks in the cake either.

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KEVINCOOK

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Reviewed: Oct. 22, 2009

The chocolate cookies for the crust is the best!!!!

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kadler

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Reviewed: Oct. 16, 2009

Love this recipe!!! It always turns out perfectly, and is always a hit! :D Would definitely recommend it to others.

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Bece

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Reviewed: Oct. 13, 2009

This cheesecake is WONDERFUL!!! I made per the recipe and would not change a thing. The only thing I would do differently is to chill overnight. By the time the cheesecake was fully cooled, enough to put in the refrigerator, I only had about 3 hours to chill before serving. I used a stand mixer and it was quite creamy, I didn't think it was too dense at all. As directed, I cooled in the oven and no cracks.

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Dakota01

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Edgewood, Kentucky, USA

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Reviewed: Oct. 5, 2009

I made some adjustments. I used 2 bars of 1/3 fat cream cheese and 1 bar of regular cream cheese. I also used fat free condensed milk. I followed all the other instructions and the cheesecake turned out great. No crack and I didn't use a water bath! I did add more chocolate chips to the top (because I like chocolate chips) but in the mix you couldn't really see them mixed in. They did sink to the botton after tossing them in flour. Overall, a big hit with my coworkers.

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Melissa Amos

Cooking Level: Intermediate

Home Town: Fernandina Beach, Florida, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 1, 2009

This was the first time I had made Cheesecake from scratch. My first attempt failed completely. I took some advice and bought an oven thermometer. Come to find out my oven was 100 degrees hotter than what I was setting it on. No wonder my first cheesecake had burned. My second attempt was much better. I did use a water bath. The cheesecake did not crack and was very good. I get request for it pretty often!!

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Raquel1737

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Reviewed: Sep. 1, 2009

I made this receipe for the holidays, and this was gone fast. It is very rich so you might want to tweak the ingrediants a little, but it is definately rich.

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redrabbit876

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Reviewed: Aug. 23, 2009

I made this for my grandaughters 19th birthday and she said it was as good if not better than a local cheesecake shop that ships all over the country! I was very happy with the results of this recipe! Awesome!

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Jeane

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

Everyone in my family loves this! Good recipe!

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MayAK99

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Reviewed: Aug. 15, 2009

Loved this one, I've made it a few times now and it is so smooth and creamy. I left out the chocolate chips and swirled a little melted chocolate in. Sooo good..:)

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jenkat

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

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Reviewed: Aug. 14, 2009

Loved this cheesecake! I followed the recipe exactly except that I accidentally used 1/2 cup of sugar in the crust. Thanks for the recipe.

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Kristen

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

Very good. On the mellow side of the cheesecake spectrum though.

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tarajudeikis

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Reviewed: Jul. 27, 2009

I was disappointed with this recipe. From the excellent reviews, I expected it to taste better. Here are my opinions. - Crust was a little too overpowering for me. Next time I will stick to a pure graham cracker crust. - The top looked brown to me and not very pretty. I'm wondering if cooking it an hour is too long. If I make this again, I would try 45 minutes instead. - It too heavy and not sweet enough for my taste. I thought the flavor was very blah. While I did not love it, some other people who tried it really liked it. However, they prefer cheesecakes that are not very sweet. If you have more of a sweet tooth, I would suggest looking for a different recipe.

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ALLYPHILE

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Reviewed: Jul. 27, 2009

Use high-quality mini chocolate chips, it does make a difference! Great recipe, thanks!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 23, 2009

My boss loves cheesecake, so for his birthday I decided to make this recipe. He said no words could describe how yummy this cheesecake was! It was very easy. I did put it in a water bath while it was baking and NO CRACKS!!! I did have to use regular sized chocolate chips but it turned out just fine!!!

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rabernicken

Cooking Level: Intermediate

Home Town: Retford, Nottinghamshire, England, U.K.

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 1, 2009

this is a nice recipe.. the only thing you must look out for is to bake it for 35 minutes not more.. i baked it for 45 and it was too much... if you put in water bath it makes cake moist..

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