1 Review

This was one of the best cheesecakes I've ever made. So fluffy, and the chocolate sauce you drizzle over is TO DIE FOR. You really need to be careful when wrapping the pan with tin foil. I think some water got into the bottom of my cheesecake, but it turned out great anyways, the crust just wasn't as crunchy as it maybe should have been. I stuck to the original recipe and kept out the flour and extra egg.

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mommymakeit4u September 06, 2009
Giada De Laurentiis Mascarpone Cheesecake With Almond Crust