Passover Chocolate Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 20, 2006
This recipe is great, especially if you use the ingredients that you are being told to use!!
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Cooking Level: Intermediate

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Reviewed: Apr. 10, 2007
this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....
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Reviewed: Apr. 12, 2009
My daughter and I made this and it came out great! It was so good that the neighbors made the same cake 2 days later! It also works in a 10 1/4" springform pan but only cook it for about an hour.
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Reviewed: Apr. 12, 2009
This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 29, 2013
Very good recipe. I did leave it in five minutes longer than the recipe called for. Better alternative to Passover boxed dessert mixes, and easy enough for anyone to make. I would definitely make it again.
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Home Town: Long Island, New York, USA

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Reviewed: Apr. 7, 2013
This is awesome better try it.
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Reviewed: Apr. 16, 2005
I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great.
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