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    You are in: Home / Community Forums / Cooking Q & A / Question:Mocha Cheesecake
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    Question:Mocha Cheesecake

    Tue Feb 05, 2013 11:17 pm
    Newbie "Fry Cook" Poster
    Mocha Cheesecake Is the baking chocolate sweet or semi-sweet? This makes quite a difference. Thanks
    Wed Feb 06, 2013 12:42 am Groupie
    When you click on the "Ask a Question" link, you come to the Q&A Forum, where members of the community will try to answer your question. Most recipe writers do not monitor this forum; if you want to ask the poster directly, click the down-arrow next to his/her name, and choose "Contact This Chef" from the menu which appears.

    In my experience, "baking chocolate" usually means unsweetened.
    Wed Feb 06, 2013 2:45 am
    Forum Host
    Since the recipe in question contains very little sugar, I would be afraid that unsweetened baking chocolate could make the cheesecake bitter. I would go with a semi-sweet or even a sweet baking chocolate, depending on your own personal preference.
    Wed Feb 06, 2013 7:08 am
    Forum Host
    One reviewer used unsweetened chocolate and was not satisfied with the result. I doubt the contributor is still around but I know Marg is - it would make more sense to contact her and ask what kind of chocolate she used.
    Wed Feb 06, 2013 11:49 am Groupie
    Good morning. Therasa~ ann, This recipe does not have enough gran sugar in it. Even if you employed sweetened chocolate. At bare minimum for 16, oz of cream cheese requires 25% in weight in sugar. This is what I employ in my Philly cream cheese cakes. Now then, It was suggested to you to employ UN~SWEETENED choco. That is correct. But & however you need to employ 4, oz of sugar....1/2 cup plus 1.5 TBLS worth to make this baked product viable.

    Good luck & enjoy the rest of the day young lady.

    Wed Feb 06, 2013 1:13 pm Groupie
    One reviewer used chocolate chips.
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