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I was a little wary of this recipe when I saw how much butter was going into it. I decided to give it a go anyways because I was really hoping for a good low carb-sugar free cheesecake. Sadly, this is not it. I used a chocolate pecan crust which turned out pretty good, but the cake itself is much like a bitter, dark chocolate truffle without any sweetness. The aftertaste is extremely bitter and salty. And the butter makes it very heavy. I actually whipped up a simple cheescake mousse and tried crumbling a little bit of the cake over it, but it was still too bitter.
If I could, I would give this recipe a zero (0). Absolutely no chocolate flavor; actually no flavor at all in the filling. Just a pretty solid mass of dark brown stuff. I used a virtually carb free crust of ground almonds and pecans, with a little almond flour and melted butter. Only the crust was edible.
I made this recipe for a friend at work. Everyone that tried it, loved it!!