Absolutely fantastic recipe. I make a vanilla wafer crust and I think that it really makes the cheesecake, the first time that I made it, I felt that the chocolate was overwhelming. I crush vanilla wafers to make 2 cups and add 6 tbs. melted butter and press into pan. I have tried the shortcut of using jam and it was not nearly as good, the jam is very sweet and the sauce in this recipe is very tart, and perfect, take the time and make the sauce. Every time I make this I end up having people offer to pay me to make them one, so I do, I have made many many of these cheesecakes now. I bake in a springform wrapped in two layers of wide heavy duty foil and bake in a water bath. I bake until the temp of the filling is between 150-160 degrees (no higher or the eggs will coagulate and the filling will not be as smooth), poke the cheesecake in a swirl and you won't create a hole in your cheesecake. Another tip is to never "whip" your filling, make sure that the cream cheese and eggs are at room temp and it will be smooth, whipping the filling will cause it to rise and puff, and when it settles it may crack. I have very creamy, crack free cheesecakes with this method.
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