Reviewed: Feb. 24, 2013

Took this to a chocolate party and won a prize! I didn't separate the batter to mix with raspberry because I didn't want a pink top. Instead, I mixed the chocolate into all of the batter, spread half in the pan, drizzled raspberry sauce over the choclate, added the remaining batter, then more raspberry sauce. I marbled the top by swirling the raspberry sauce with a knife. I kept enough sauce to use as a topping and people like that much better than bites without the extra sauce on top.

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

Reviewer:

jamieh

Reviewed: Feb. 26, 2012

So incredibly good. Especially the almonds in the crust. I made it on a foil lined 9x13 so I could pop it out when it was cold and set to cut out the hearts. That part was challenging. Work quickly before it warms and starts getting sticky and easy to tear. My regular big cookie cutter shredded the cheesecake. The cheesecake is too deep to push a cookie cutter in and expect it to come out clean. I found a roughly 2in cookie cutter, lightly placed it where I wanted it (using the edges of the rectangle cheesecake first to have one less cut) and used it as a guide while I cut it with a knife. I had about 20 hearts. I put all my odds and ends in a container to freeze and eat the ugly, but delicious pieces later. These little cheesecakes looked perfect with melted white chocolate drizzled on top and the remaining raspberry puree liquid (1Tb cornstarch+2Tb raspberry mixed together before adding to the rest of the puree) layered on as well.

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

Reviewer:

olivia Johnston

Reviewed: Feb. 16, 2012

outstanding recipe!! I made it in just a springform pan, topped it with the ganache and piped pink white chocolate hearts all over it for Valentines day. Huge hit- crust was amazing; make a day in advance because it takes a long time to cool all the way through the springform. AMAZING RECIPE!!

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

Reviewer:

Tori

Cooking Level: Expert

Home Town: Escanaba, Michigan, USA

Living In: Gladstone, Michigan, USA

Reviewed: Feb. 15, 2012

I followed the recipe exactly (including all 4 packages of cream cheese) with the only exception of 7T butter because I like a crumbly not buttery crust, and 2T sugar in the raspberry puree because I bought sweetened berries. This is a great recipe that makes a tall elegant chocolate cheese cake. It does not taste like typical "cheesecake" because it is chocolate. If you want it to taste like vanilla than don't add the chocolate or add half the chocolate to half the batter (after removing the part for the raspberry) and make a marble cake. My husband and I loved it. It is very rich though.

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

Reviewer:

Taren

Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

I didn't find this that good. Didn't really taste like cheese cake. Kinda a pain to make too.

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

Reviewer:

Michelle

Reviewed: Feb. 15, 2012

Ooooohhhhh EEEeeeemmmmmm GGGggggeeeee!!! this is ridiculously good!! I think people were confused... the recipe calls for 32 oz of cream cheese... as in 4x8 ounces... this is cheesecakey and chocolatey and fruity and amazing!! I made a half batch for just my husband and I, and the only problem is we are snacking on it for breakfast!

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

Reviewer:

holt6801

Cooking Level: Expert

Home Town: The Woodlands, Texas, USA

Living In: Fort Knox, Kentucky, USA

Reviewed: Feb. 14, 2012

I make this today for valentines day and cut the recipe in half. I used strawberries instead of rasberries. I used a 9x11 pan and baked it for about 50 minutes. Once it cooled, i used a heart shaped cookie cutter. Very pretty and very tasty!

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

Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Feb. 14, 2012

This cheesecake turned out really well and it was fun to make. However, It was not written clearly, as I printed it prior to the footnotes being written. I logged back on to see if I could find directions for the ganache and found the footnotes. I had to use regular graham cracker crumbs which turned out fine as this cake is so rich. All in all, I was satisifed with the taste and did not need to make revisions.

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

Reviewer:

aimeesdelights

Reviewed: Feb. 13, 2012

I think some people are reading this recipe wrong. I see that Sandy didn't like it because she thought it said to use 4 oz of cream cheese. I am reading it as using four 8 oz packages...?? Is that correct? I haven't made it yet but looks YUMMY!! Thanks for sharing.

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

Reviewer:

Sweet Tooth

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

For the latest reviewer I have the same questions. I just baked mine in the 9x13 pan and its much to thick to cut with any cookie cutter. I believe the people that cut it with a cookie cutter made them before the recipe was revised to 4- 8oz creme cheese. I realized I had a pampered chef heart shaped bread pan so I'm going to try cutting the hearts with that. Next time I'll either double the crust recipe and make 2 9x13 pans or half the recipe. Sorry I think we are in the same boat as for now. Good luck!

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