Ok, I have made this recipe many times and it always comes out delicious. I do have a few tips that might help some people.
Chocolate tip: I use baking squares and I put the squares in a ceramic bowl and set it near the back of the stovetop, where it gets warm while the oven is heating for the crust. This starts melting the chocolate. When time to add chocolate I pour the whipped cream over the chocolate, microwave for 30-40 seconds, remove, whisk until smooth and add to batter. If the chocolate still appears lumpy or grainy after whisking, I will microwave it for a few more seconds (20-30). I don't own a double boiler and always use this method for melting chocolate. If you don't pre-melt it, or forget, microwaving for a little longer works too, 60-90 seconds. Just be sure to add the whipping cream before putting in microwave.
Basic tip: I always set out the eggs and cream cheese for a while or nuke the cream cheese before mixing so it is room temp. This will prevent the chocolate from hardening in the batter.
Fluffy version: If you like a fluffier cheesecake, put egg whites into a separate bowl and add yolks when indicated in the recipe, then after everything else is added, whip the egg whites until they start to form peaks and gently fold them into the batter, pour into pan and bake as normal. I sometimes even add an extra egg white when making this version.
I hope this helps people.
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Ok, I have made this recipe many times and it always comes out delicious. I do have a few...