I'm a traditional cheesecake fan.
I like it plain, thick and creamy, preferably with a very thick grahm cracker crust.
So, while I was excited to try this chocolate cheesecake recipe, I had my doubts.
The recipe itself was super-simple and you made it in the food processor, which is a big plus. I decided I wanted to swirl mine, so I reserved some batter before adding the melted chocolate. I reserved way too much, probably about a cup. If I were to do it again, I would only reserve like 1/4 cup. It all worked out though.
My favorite part about this was the crust. I used chocolate Teddy Grahmns. Those cookies mixed with the cinnamon created such a delicious flavor! It was so deep, and almost appeared to have a coffee flavor. It was fabulous!
The Tea Lady of Tea and Scones chose this recipe. You can find it on her blog, here. Make sure to check out the other TWD posts!
Next week: Tarte Tatin!