About this recipe: Sinfully rich and velvety smooth, this elegant recipe becomes a favourite as soon as it is tasted. It is best if made a day before serving.
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Something else. Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with soured cream. I also combined the water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid over-mixing the batter and it warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!! - 18 Jul 2008
This was good the first day, but excellent the next, so I would recommend 24 hours for the cheesecake flavours to meld. I melted the chocolate in the microwave with no problems. An excellent recipe. - 18 Jul 2008
I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 4 tbsp espresso for a little stronger coffee flavour. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform tin. I can't say enough good things about this recipe! - 18 Jul 2008