This recipe has SUCH potential - if perfected, it could be one of those "signature" dishes that all of us are looking for, the kind of thing that people ask you to bring by name when they are having a party. Unfortunately, I did have some problems with this one. Let me say that the flavor of this cheesecake is absolutely phenomenal - chocolate cheesecake is to die for anyway, but the Guinness adds a little bitter undertone that brings it to another level. Amazing. And after making the little chocolate shamrocks (for a St. Patty's Day party), the presentation was unbeatable - people asked if I had stopped at a bakery on my way! :D The problem with this cake is the liquidity of the batter - it looked very wet for a cheesecake batter when I poured it in the pan, and I baked it just as written. At the end of the 90 minutes, the cake still rippled in the center. Put it back in the oven for another 30 minutes at 350. When it was time to eat the cheesecake, it was cooked through but barely, a little more goopy in the middle than I would have hoped. I will definitely try this one again, but the consistency of it as written knocks it down a few stars.
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This recipe has SUCH potential - if perfected, it could be one of those "signature" dishes...