Reviewer:

morgan

Reviewed: Oct. 22, 2010

I liked this recipe very much and ate up the whole cheesecake within the week. It kept me feeling full for a long time and my blood sugar stable. The hubby did not care for it that much.

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

Reviewer:

KatC

Reviewed: Jul. 27, 2009

great base for endless changes and improvements. I added a little vanilla extract and left out the chocolate swirl. added an extra egg and a pinch of salt. topped with sugar free hotfudge, sugar free carmel and crushed nuts for a wonderful turtle cheesecake. will try many variations on this. cooked up light. also for crust. I used crushed almonds and a few grahm crackers, it was perfect. plus i did cook in a waterbath so it would not crack.

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

Reviewer:

Tony Harris

Reviewed: Apr. 12, 2009

i made changes to it, because the low carb option wasn't necessary. make sure to cool the chocolate well after melting it or it will curdle the eggs. the higher the cocoa percentage of chocloate you use the richer flavour it will have...it is a fantastic cheesecake!! if low carb isn't important to you there are many ways to cut corners in this recipe but still maintain its amazing flavour!! email me if you want to know more!!

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

Reviewer:

SYLVIETOROK-NAGY

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: May 17, 2008

I wanted a low-carb cheesecake, and chose this recipe because of the reviewers listed on the front page. Some said that there was no hint of a "sugar-free" taste, which I totally have to disagree with. I used Splenda for the recipe, and it still had a very strong, bitter after taste. My husband and I were craving cheesecake (we're both low-carbers), but neither of us could finish our first piece the next day. I put the rest in the freezer to pass along because I hate to waste the whole thing, but we won't be eating it. I guess it is worth mentioning the plain filling did taste better without the chocolate. Maybe it's the real sugar in the dark chocolate that makes the artificially sweetened cheesecake taste so bad?

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

Reviewer:

Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

Reviewed: Apr. 30, 2007

This recipe got so many great reviews that I'm tempted to wonder if I did something wrong.. but I followed the directions EXACTLY and this cheesecake was a total disaster. I didn't overbeat the whites but the texture was extremely "meringue-y," not creamy or smooth at all. It also tasted strongly of egg, and there was a MAJOR diet-sweetener aftertaste. The only good thing about it was the crust; I used 1/2 cup cinnamon almonds as the nuts in the crust and it was good. I won't make this again, sorry.

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

Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Nov. 18, 2006

We changed the flavor of this cheesecale and did not use any cookies in the crust, just extra nuts but otherwise followed the recipe exactly. We flavored the cheesecake with lemon extract, and stirred a small amount of seedless, no sugar added raspberry jam into a 1/2 cup of batter and swirled it through the lemon batter. This is an excellent cheese cake and I will be making it for several occaisions.

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

Reviewer:

CINDYA56

Reviewed: Mar. 7, 2006

Wow! Pleasantly surprised. My boyfriend, who is on a low-carb diet, loved it! I found it is easy to swirl the chocolate if you spoon it over the cheesecake in a zigzag pattern. While doing so dip the spoon halfway into the cheese batter. Then take a knife and run a zigzag in the opposite direction.

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