recipe reviews for:

Mocha Blanca Cheesecake

“This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!”

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Reviewed: Nov. 1, 2005

Made this the night before for a coworker's birthday. It was really rich but totally delicious and the topping looked nice. I would definitely make this again.

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STARDUST_331

	Cooking Level: Expert Home Town: Scarsdale, New York, USA Living In: Alexandria, Virginia, USA
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Reviewed: Jan. 2, 2005

This is awesome cheesecake!! The best cheesecake I've ever made-and I've made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/Better Than Cream Cheese(soy product)and no one ever knew.(I've done this before and no one knows the difference. It sounds kind of gross, but it is very good, especially w/ chocolate!). There is also Sour Supreme Better Than Sour Cream you can use for the topping if you want. But like others, I left it off. Thank you for the recipe Elizabeth!!

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Chris M. Wausau, WI


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Reviewed: Dec. 24, 2004

My first ever cheesecake and it came out great. I skipped the topping. Next time I will drizzle some chocolate over the top and I would double the crust (might also be good with a graham cracker crust). I also turned the oven off after 40 min. and kept the door closed. Texture was perfect. This was a big hit with my boyfriend.

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3 users found this review helpful

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COOK78

	Cooking Level: Expert Home Town: Dover, New Hampshire, USA
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Reviewed: Feb. 23, 2004

I made some revisions to this receipe. I used a regular graham cracker crust. However this cheesecake was a hit. I made a total of 3 different kinds of cheesecake for a family event and this is the only one that everybody wanted the receipe for. It is now a staple for me.

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3 users found this review helpful

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HOW022202


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Reviewed: Dec. 2, 2003

This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopped by the next day to see if there was any left over! The next time I make it I will try it without the topping. Thank you for a great recipe!

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5 users found this review helpful

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Energizer Bunny


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Reviewed: Aug. 29, 2002

I loved the taste of this cheesecake. Not so chocolately that you can't eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake. It was a hit with friends! A keeper!

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6 users found this review helpful

Reviewer:

FLOWERDANNI

	Cooking Level: Expert Home Town: La Crescenta, California, USA Living In: Nashville, Tennessee, USA
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