I have made this cheesecake many times as it is always a hit with whomever I make it for, I have made some tweaks that I feel make it a better cheesecake. For the crust use 1/3 to 1/2 cup of melted butter, sift the icing sugar and cocoa as well to avoid lumps. For the cheesecake I double the cocoa and flour, use 3/4 cup of Baileys and omit the sour cream, add 1 tbsp of vanilla and 1 tsp espresso powder. I bake mine with a water bath on the rack under it and have no cracks, after 60 minutes I turn off the oven and let it sit for another 60 minutes before chilling in the fridge overnight.
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I have made this cheesecake many times as it is always a hit with whomever I make it for, I...