I've made this cheesecake twice, both times with stellar results. The first time I didn't make any changes to the ingredients, and followed the instructions to the letter. It was exceedingly good. The texture was silky and crack free, the flavor was a mature chocolate with subtle stout undertones. (NOTE: When I was pouring the batter into my springform, I was nervous because it seemed too thin to set. It wasn't! Actually, I think that's why it was so silky smooth.) The second time I made the recipe, I added an extra 1/4 tsp unsweetened cocoa powder to the crust, and instead of Guinness I subbed Young's Double Chocolate Stout (a heady English Stout in a purple bottle/can that can be found in the Microbrew section of most liquor stores). What a winner! The extra cocoa powder and the Young's achieved the complex bittersweet flavor I had been looking for. This is a Five Star recipe with no changes, and (in my opinion)MORE than five with heavier stout.
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I've made this cheesecake twice, both times with stellar results. The first time I didn't make...