Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
I had some trouble with this recipe. First, their was not enough crust to cover the pan so after making what the recipe originally calls for, I had to cut the crust recipe in half and make it again. That made enough. I also recommend melting the butter, it makes it much easier to mix. I too had trouble getting the chocolate to melt. As soon as I added it to the cheesecake batter it became lumpy. Does it need to cool a bit? The recipe doesn't say. I did serve this the day after making it and I thought it tasted just OK. Honestly, it was a little bit bitter and needed more sugar. I also couldn't taste any coffee flavor. I don't know that I would make this again. Something was off.
Great recipe but I think next time I would cut the chocolate and sour cream down a bit and put a little more coffee. At least for my taste its too much chocolate.
Probably the best cheesecake I have made. I am not fond of making chocolate cheesecakes as it is a tad bit more work than the others. But it is worth all of the work by far. It looks incredible, it tastes even better. Can't say much more about it. It's a must make if you're cheesecake maker.
I have made this cheesecake 3 times now. Everyone who has tried this cake has raved about it. It deserves 10 stars. I followed the recipe exactly with the exception of doubling the crust. I believe the cake needs to cook 5 minutes longer. It was slightly undercooked each time. This time (I just put one in the oven) I will cook it for 50 minutes. I believe there are some tricks for making a successful cheesecake: 1) Make sure all of your ingredients are at room temp, 2) Cook the cake in a water bath. It will prevent cracking, 3) Melt the chocolate slowly (I use the microwave) and heat the whipping cream separately and then mix. My family always requests this for special occasions. You won't be disappointed!
This recipe was great and easy. Instead of making the crust myself i bought a pre made oreo cookie crust. Since the pie crust was small this recipe made two cheesecakes. I added cappucino instead of coffee liquer since i couldn't find it. I also used the already "whipped" cream chesse which made the mixing so much easier and there were no clumps.
View recipe photos of Chocolate Cappuccino Cheesecake posted by millions of cooks on Allrecipes.com