I made this mostly as directed--I left out the sugar completely--as well as with the reviewer's suggestions of adding an egg and baking. I only made a small portion of the original recipe, putting the mixture in two mini graham cracker crust pans and then adding the egg in and making a full pie of the rest. The recipe as directed IS more of a mousse--it still firms up after refrigeration, and is very rich, but by adding an egg and baking, you get a much more cheesecake like texture and a firmer, richer taste. I'm glad I left out the sugar, and glad I tried it both ways. Bf was more partial to the adjusted recipe, although he gobbled up the original as well. Either way, I thought the graham cracker crust was a good call, and it definitely does not need extra sugar. It's sweet enough as is. It's a bit rich for me, but it has a nice, chocolately taste. It doesn't really taste as much like a nutella cheesecake to me as a more chocolatey cheesecake. Thanks for the recipe!
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I made this mostly as directed--I left out the sugar completely--as well as with the...