Comments on: Cheesecake with a chocolate crust

By: Graham

Graham — Sun, 18 Jul 2010 06:36:08 +0000

Glad you like it Greg M, have a fantastic weekend. G

By: Greg M.

Greg M. — Sat, 17 Jul 2010 13:12:57 +0000

This is one great recipe for me! You know why? I love… correction.. OUR family both love chocolate and cheese! And your recipe has that perfect combination! Thanks so much for sharing this recipe!

By: Graham

Graham — Mon, 17 May 2010 13:48:59 +0000

Hi Norma, Thanks for letting me know.. can’t imagine why she can’t open it though unless she has an international bandwidth cap. I have had to move the hosting to Germany as it uses up 60-70Gigs of bandwidth a month and costing a fortune. Cheers for now G

By: Norma Karsten

Norma Karsten — Mon, 17 May 2010 08:15:08 +0000

Hi Graham,

My sister who lives in Cape Town cannot open the recipes in your cookbook. Their email is keith.karsten@gov.za, I sent the website to her, but she was unable to open your page

By: Di

Di — Thu, 11 Mar 2010 17:39:04 +0000

Thanks Graham.

I will try it again, and cool in fridge before removing tin. But maybe will try baking it in square dish.

Thanks for all the delicious recipes.

By: Graham

Graham — Thu, 11 Mar 2010 08:35:56 +0000

Hi Di, soory for the late reply, been in Cape Town for a few days… hot, hot, hot. It should hold it’s shape if completely cooled and a little time in the fridge can only do it some good. With hot weather like we are having it may be a little loose.

Making it in a dish works brilliantly, have done it a few times. G

By: Di

Di — Sun, 07 Mar 2010 15:41:06 +0000

Hi Graham

Thanks for this recipe – our whole family just love cheesecake, so I had to try this one.

Just one question – is the cooking time correct? After baking and cooling, when I removed the springform tin, my whole cheesecake fell apart.

Can it be baked in a square oven-proof dish instead of using springform tin?

thanks for all the delicious recipes – so glad I found this website.

By: Dianne

Dianne — Sat, 06 Mar 2010 12:18:50 +0000

Hi Graham

Just want to check the cooking time for this cheesecake – half an hour sounds very little.

After cooling, when I removed the rim of the springform tin, my whole cheesecake fell apart.

Must I maybe put in fridge first to set completely before removing tin.

Please help – want to try this one again, but expensive and want to make sure it works out.

Thanks

By: Graham

Graham — Sun, 28 Feb 2010 13:25:57 +0000

Hi Saniya, I wouldn’t muck around too much with the recipe but hear you with the condensed milk flavor, some don’t like it quite as much. It would be better to try one of the other recipes using the choc crust or this decadent cheesecake
http://cookbook.co.za/dessert-recipes/chocolate/
Here are a few others
http://cookbook.co.za/baking/cakes/blueberry-cheesecake/
http://cookbook.co.za/baking/cakes/lemon-cheesecake/

By: Saniya

Saniya — Sun, 28 Feb 2010 08:53:22 +0000

Hey Graham,
I used this recipe and the cheesecake turned out delicious. The condensed milk was slightly overpowering though. The only dissatisfaction I experienced was regarding the texture. This cheesecake is REALLY creamy and I prefer firm ones. Will adding more custard powder and/or baking for a couple of minutes longer make it more firm? If yes, then how much custard powder should I add and how long should I bake it for? Also, can I use a combination of eggs and custard powder? If yes, then in what proportion? Thank you so much!