Reviewed: Oct. 23, 2009

Holy cow! Amazing! I used a silicone pan that has collapsing sides.

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NPulcini

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Reviewed: Mar. 12, 2009

Wonderfully rich. I cut down the amt. I used for the crust and coated the bottom of the pan with crumbs only. I used a non stick pan. Came out devine. mmmm

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NAYBITE

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Reviewed: Dec. 22, 2007

This cheesecake is AMAZING!!! I served it at my Christmas party and it VANISHED. Everyone was raving about it. First, I used all Neufchatel cheese (1/3 less fat). I baked it for 58 minutes on a cookie sheet in a springform pan. Instead of the crust suggested in the recipe, I baked a box of brownies for 30 minutes, then while hot I scooped the brownie out and pressed it into the bottom of the springform pan. Then I poured the cheesecake in and baked it as usual. After the cheesecake cooled, I mixed up a ganache (boil 1 cup half and half, remove from heat, add 8 ounces semi-sweet chocolate and 1 ounce bittersweet chocolate, wisk until smooth). I poured the ganache on top of the cheesecake and immediatly placed it back into the fridge for 30 minutes to cool. This was AMAZING. Thanks so much for the great recipe!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 6, 2007

Oh man! Oh man! Oh man! I made this for a friend for her birthday without ever making it before hoping from the reviews that it would be wonderful. There was no reason to be nervous! What an amazing cheesecake!!! I wrapped it the sides and underneath the pan with foil and baked it in a waterbath then let it cool in the oven for an hour followed by an hour on the counter. Then I let it chill in the fridge overnight. I have all kinds of requests for individual size cheesecakes now. Thanks for a wonderful recipe that could be served in a restaurant!

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Amy

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Perkiomenville, Pennsylvania, USA

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Reviewed: Nov. 8, 2007

It really didn't taste good at all. nobody liked it in my house.

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angiesmom

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Reviewed: Dec. 25, 2006

Amazing flavor! I used a 9 " springform pan and it was a nice height (not too sunken looking after it cooled). I swirled dark chocolate all over top and that made presentation nice.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Sep. 18, 2006

This was my first time making cheesecake and it turned out GREAT! This recipe is restaurant quality! I used chocolate graham crackers and butter for my crust instead of the one here and that worked great.

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katiell

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Reviewed: Jan. 13, 2006

The end result was a VERY rich, smooth cheesecake. One has to be a big chocolate lover to fully appreciate this cheesecake. I did bake this in a water-bath, wrapping the spring form pan in foil to avoid water or filling leaks, then let the cake cool for 1hr. in the oven when turned off without opening the door. and....Viola! Abosolutely no cracks and a beautiful presentation for dessert after chilling for 4hours! Easy recipe to impress guests with!

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Chey1

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Tularosa, New Mexico, USA

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Reviewed: Jul. 11, 2005

YUM YUM! This is THE BEST cheesecake ever! Everyone that tasted it fell to the floor. I served it with a dollop of whipped cream and a raspberry for decoration. It is so rich and easy to make. This is a keeper!

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