Absolutley Awesome!!! I am not a big chocolate cheesecake fan usually (I like plain old New York Cheesecake)but I thought I'd try this for my honey's birthday!!WOW, decadently sinful!! Very smooth, creamy and rich, just like truffles. I would recommend using the crust recipe given for this as it is much better than just a chocolate cookie crumb crust. I also used a 10" springform pan. Came out flawless, not a crack to be found. I put a pan of water on the rack below the cheesecake and left in the oven for about an hour after I turned the oven off!! I also baked it two days in advance and kept in the fridge. Serve at room temp. though!! Definitly a keeper!!
This cheesecake is wonderful. I made a regular Nilla crust and used milk choc chips and it is great. I dressed it up with drizzled white and dark choc and choc covered strawberries! It is a firmer cheesecake. I think that people that had dry, cracked cheesecake over baked it. Cheesecake is supposed to jiggle in the middle in my opinion. It is still very creamy too. If you like a really soft, pudding like cake it is not for you.
Oh my, this is amazing stuff!! I followed this recipe to a T, but put a water bath on the shelf below the cake and turned the oven off after 55 minutes and left in there for on hour. I also added a ganache over the top after it had cooled in frig and put it back in the frig. This is extremely rich but oh so good!
Get the recipe here >> CHOCOLATE CHEESECAKE FUDGE @ satisfyingeats.com
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