Delicious! I added a nut crust of 1-3/4 cups of finely chopped walnuts and pecans, mixed with 3 tablespoons melted butter. Press mixture onto bottom and sides of springform pan. I baked it for 15 minutes, let it cool, then added cheese mixture. It adds to the calories and fat but still remains low-carb. Also replaced some of the SF chocolate with 1 bar of 70% Lindt dark chocolate just in case the sugar free chocolate might cause me some digestive issues. Loved it!
My two daughters made this cheesecake for my birthday. It was the best cheesecake I ever had. Instead of using 12 oz of the sugar free dark delite chocolate, they used 9 oz of sugar free Hershey's Special Dark. I've never had the "real" Govida chocolate cheesecake, but if someone told me that my cake was the real thing, I wouldn't doubt it for a second. The only down side is, my daughters and I ate the entire cheesecake in two days.
This is very dark and rich. I used 12 oz. of Hershey's Special Dark Sugar Free chocolate. It's like a cross between a truffle filling and fudge. Very rich. I'd make changes to the recipe before making it again - especially to use less chocolate.
My low carb lovin' husband gave this one 5 stars! I'm a carb lover and thought it was more of a 4 star - but it was his birthday so we went with 5! We used a crust that I made out of sugar free (splenda) chocolate cookies and ground up pecans and butter.
The best low carb dessert ever! It was so rich and creamy, loved the subtle coffee flavor. I only had 9 ounces of chocolate but it still turned out wonderfully. I will make this again, perhaps with a nut crust.
Yum, what a great cheesecake, I made as directed and loved the rich chocolate. I used 1/2 cup of splenda in place of 27 packets, turned out perfect. Thank you for a great recipe.
Delicious!! I used Hershey's sugar free chocolate and I added "lite" cherry topping to even out the rich chocolate. Absolute Heaven!
I've made this 3 times and each time it falls to an inch thick. Followed every detail.
I made this as a diabetic dessert for Easter brunch to unanimous appreciation. As per the suggestion of previous reviews, I reduced the chocolate to 8 ounces of Hershey's sugar free chocolate chunks, and 1 cup of Splenda, and being lazy (and in a hurry) I mixed everything in a food processor, but baked as directed...couldn't have been easier. To serve, I put chocolate Cool Whip on top, and provided strawberry sauce (#88465) for those who wanted to gild the lily.
This was absolutely delicious!! Pretty easy to put together, and wonderfully rich. The only thing I would do different next time is add less brewed coffee- the coffee taste overpowered the chocolate taste at times. All in all- an amazing recipe!