Reviewed: Nov. 3, 2011

If I could rate this 10 stars, I would. Decadently delicious - I used dark chocolate cocoa powder for an even richer flavor.

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2 users found this review helpful

Reviewer:

Brantzgal

Reviewed: Aug. 19, 2011

This was my first cheesecake, and I was really pleased with how it went. The recipe isn't overly complicated, but the cake was a real crowd pleaser. People loved it, and I received compliments on how professional it looked. The taste was rich without being overly sweet. Decadent cake, and a great choice for a novice. I'll definitely be making this one again! I did change one thing, though: I didn't find the topping flavourful enough on its own. I added a little cinnamon and instant coffee grounds to the sour cream icing, and kept adding sugar to taste.

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4 users found this review helpful

Reviewer:

Carrie

Reviewed: Jul. 24, 2011

This is rich, luscious cheesecake. My guests loved it. Be forewarned - it is not very sweet. If you don't like a bitter chocolate type of taste either cut the cocoa to 1/2 cup or up the sugar to 1 c. If you want the topping to be luxuriant, make 1.5 times the recipe.

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3 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Jun. 12, 2011

I topped this with chocolate ganache for my chocoholic of a sister and she loved it. Also brought a large slice back up to college and had the boys on my floor fighting each other for the last bite.

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2 users found this review helpful

Reviewer:

brelax27

Cooking Level: Beginning

Reviewed: Feb. 10, 2011

I've got this in the oven now. The batter tasted so good, though, that it almost didn't make it that far. I'm looking very much forward to trying it out! I forgot to add the chocolate chips, but I doubt that's going to hurt anything in the finished cheesecake. This is my first attempt at a cheesecake, and I'm sure it won't be my last!

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3 users found this review helpful

Reviewer:

Kittish

Reviewed: Dec. 9, 2010

it would be great for christmas

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3 users found this review helpful

Reviewer:

sara

Reviewed: Apr. 30, 2008

This cheesecake was my first, I made it as a 'birthday' cake for my sweetheart, and it was absolutely delicious. The flavors are complex without being too sweet. The coffee makes the chocolate rich and is not overpowering, and the sour cream on top gives a lightness to the taste. Excellent recipe, I'll definitely make this one again. I used chocolate Teddy Grahams for the crust.

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13 users found this review helpful

Reviewer:

MelissaMG

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 16, 2008

This cheesecake was excellent. The coffee really brought out the chocolate flavor. Definitely rich, it is wonderful a spoonful at a time, here and there. Mine was not beautiful, however. It was cracked but I had expected that in my very first cheesecake. I did make exactly as directed but left out the almonds. Not a big nut fan. Thanks for the recipe. It's a keeper!

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5 users found this review helpful

Reviewer:

BrittneyA

Cooking Level: Intermediate

Reviewed: Apr. 3, 2008

VERY good, every one of my coworkers is coming in with the look of glee after eating it-they haven't even waited five minutes before digging in. I used Neufchatel cream cheese and lowfat sour cream. I used Ghirardelli chocolate and drizzled the top with Bittersweet Ghirardelli chocolate. OH, and I substituted the coffee 1:1 with McMenamin's coffee liquer. This cheesecake is going fast. Also, it was very easy to make Oh, and I used a pack of chocolate graham crackers, a stick of butter and almonds for the crust. Thanks for the recipe!!!!

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3 users found this review helpful

Reviewer:

EMCCORMICK77

Reviewed: Jul. 17, 2007

This chocolate cheesecake is very good. It has a very strong chocolate flavor, with the coffee providing the secret chocolate flavor accent. The sour cream topping makes a perfect, subtle alternate flavor which goes well with the chocolate, plus the topping with the nuts makes the cake look fancy. What really sold me on this cake is that its sweetness is just perfect. Many times, recipes of this sort result in an over-sweet product that gags after the first few bites. Not this cake. I baked this for 35 minutes the first time and 15 minutes the second time to make sure the almonds were toasted. The inside of the cake was done to perfection from the outside edge to the core. I used chocolate graham crackers for the crust and it was kind of crumbly. Next time, I'll try a graham crust recipe that is baked before filling. I've had better luck with those. Note that the amount of almonds used for the topping is only sufficient if you make a ring as in the picture. If you want to top the entire cake, you'll probably have to double the amount of almonds. Highly recommended - enjoy!!!

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6 users found this review helpful