Comments on: Chocolate Cheesecake

By: Amanda Rettke

Amanda Rettke — Thu, 03 Aug 2023 14:52:45 +0000

In reply to Kenny Hughes. The recipe says °325F

By: Kenny Hughes

Kenny Hughes — Thu, 03 Aug 2023 14:11:52 +0000

At what temperature for the crust and the cake?

By: Letecia

Letecia — Tue, 06 Jun 2023 18:14:05 +0000

This is delicious! I cut the sugar to 3/4 c and it was plenty sweet.

By: Helen Becker

Helen Becker — Sat, 03 Jun 2023 23:17:34 +0000

How about in the instapot?

By: Edward Hodierne

Edward Hodierne — Fri, 21 Apr 2023 14:31:46 +0000

I have made the chocolate and the raspberry chocolate, both are excellent. I was wondering if I want to take the bottom of the spring pan off the cake, should I line it with parchment paper or is there a trick to do it. Should I do it when it is warm or completely cooled?

By: Jodi

Jodi — Fri, 14 Apr 2023 17:53:17 +0000

Ive made this several times and it turns out fantastic! I do have issues though with folding in the chocolate/cream mixture. The batter is always lumpy when I do this and I cant get rid of the lumps. It still turns out amazing but wondering if Im doing something wrong?

By: Linda

Linda — Thu, 13 Apr 2023 20:33:59 +0000

What did you use to make the choc curls?

By: Cindy

Cindy — Sun, 09 Apr 2023 01:09:00 +0000

I want to serve this tomorrow how should I wrap this cheese cake without messing it up

By: Michelle Montero

Michelle Montero — Thu, 06 Apr 2023 22:08:21 +0000

In reply to Sylvia. Sylvia, it won’t do that if you put the cheesecake inside a deep pan filled with water (only halfway up the springform pan) and then bake as usual.

By: Sylvia

Sylvia — Thu, 06 Apr 2023 04:28:40 +0000

Very easy to make and is so yummy and rich. Why did the top crack open?