Reviewed: Apr. 17, 2013

I've made this cheesecake three times now and it is amazing! I've gotten so many compliments for it, everyone loves it! I followed the recipe exactly each time. It's incredibly rich and smooth. The center is sometimes a bit loose, but that could be because my oven isn't the greatest. It isn't too loose, though, and it certainly doesn't take away from the taste. Thank you for posting this recipe. I will most definitely continue to make this wonderful dessert. :)

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Reviewer:

Katie

Cooking Level: Intermediate

Home Town: North Jackson, Ohio, USA

Living In: Circleville, Ohio, USA

Reviewed: Mar. 12, 2013

WONDERFUL as is! A MUST try!!!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jul. 16, 2012

I've made this 3 years running for my friends birthday cake, have a feeling its going to see a lot more years.

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Reviewer:

Michelle

Cooking Level: Expert

Home Town: Eddington, Maine, USA

Living In: Brighton, Massachusetts, USA

Reviewed: May 7, 2012

only 4 stars cuz the temp should be 375 and the time should be 1.5 hrs. Other than that this is an amazing cheese(more like Mouse) cake. Just a suggestion, I used a chocolate stout instead of Guinness and I'm sooo happy I did.

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Reviewer:

YvieWood

Cooking Level: Expert

Reviewed: May 1, 2012

This cheesecake is excellent! I will definitely make it again. I couldn't figure out how to do the shamrocks so I just drizzled the chocolate over each piece.

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Reviewer:

Julie J.

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Overland Park, Kansas, USA

Reviewed: Apr. 7, 2012

Amazing! This is the best cheesecake I've ever made. I don't have the special pan - I used an oreo crust in a tin pan and filled a big baking dish halfway with water and followed the same directions. I think I took it out maybe 20-25 minutes into leaving it in the off/open oven, but I don't think that mattered much. This made enough for me to do 2 cheesecakes in that manner.

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Reviewer:

mjaldinger

Reviewed: Apr. 1, 2012

Absolutely fabulous!! Kudos to the creator of this recipe! I used a chocolate stout beer and the ghiradelli chocolate chips and after much research...I have all my ingredients at room temperature. The key is to add everything a bit at a time..One egg at time, bit of sugar at a time...pause every so often and scrape the sides of your bowl down! I also LOVE the water bath. I use the extra long Reynolds aluminum foil and wrap my spring pan twice so that NO water is able to make it into the pan and then put my spring form pan into the pan i usually roast my turkey in!. I baked mine about 15 minutes longer...but still kept it in the oven as recommended. As for the chocolate clovers? I put the melted chocolate into my kids medicine dropper and it worked very, very well!! Will make this again and again!! No cracks baby!!

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Reviewer:

rfuhrmans

Reviewed: Mar. 25, 2012

Wow! So smooth and creamy and great flavor. Wonderful dessert. Used Nabisco Famous Chocolate Wafers (in ice cream topping section of grocery). Perfect! Made it for a double birthday: daughter who loves chocolate & cheesecake and her husband who loves Guinness. Not like a typical cheesecake, almost like a cheesecake-mousse hybrid. Didn't know to wrap the pan in foil before baking in the water bath so crust was a little bit soggy but my pan has a decent seal so wasn't bad. Will know next time to use the foil. Didn't look done so baked an extra 10 minutes. Was suspicious that a cheesecake can be done in only 45 minutes! Left in oven, as directed and as I know to do for cheescake. Came out perfect after chilling. Worth the time to make. A definite keeper recipe that will be made again - for my own birthday.

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