I'm thrilled to have found this recipe! It was the easiest cheesecake I've ever made, and quite tasty. I skipped the crust, as I always do these days since I'm trying to minimize carbs/sugar (and the cheesecake part is of course the most important part!), and I also used Splenda rather than sugar. The first time I made this, I used the sour cream topping but didn't care for it so much; it tasted fine, but didn't add much for me so I skipped it the second time (so I basically just made the filling) and it was delicious! Word of warning though - I had the brilliant idea of partially melting the chocolate chips and swirling them into the filling the second time (because the first time, I complete melted them and mixed them in very thoroughly), but I didn't stir in the partially melted chocolate very thoroughly because I was trying to swirl it, and I ended up with solidified swirls going through my cake that are super difficult to cut through. A wiser cook than I would have predicted this, I'm sure, but I didn't really think about it. So...next time I'll just throw the chips in unmelted, like you're supposed to anyway! Thanks, JJohn32! Great recipe.
Was this review helpful?
3 users found this review helpful
I'm thrilled to have found this recipe! It was the easiest cheesecake I've ever made, and...