Comments on: brownie mosaic cheesecake

By: Megan

Megan — Thu, 04 Mar 2010 15:39:27 +0000

Thanks Deb. I ended up buying a 9 inch. I made this for my book club last night and everyone was in heaven. It’s the most perfect combination – cheesecake and brownies:)

By: deb

deb — Mon, 08 Feb 2010 18:27:12 +0000

Megan — I think that 9-inch springforms will generally take you further; they’re a little more common. However, if you buy a 10-inch, you can always use it for both. Cakes intended for a 9-inch pan will come out slightly, slightly thinner, but they’ll still work. And you’ll never have to worry about a cake for a 10-inch pan overflowing in your 9-inch.

By: Megan

Megan — Mon, 08 Feb 2010 14:31:19 +0000

Hi Deb. I want to make this recipe and need to buy a springform pan. I noticed it calls for a 24 centimeter pan which is approx 9.5 inches. Should I buy a 9 or 10 inch – which pan are cheesecakes usually made with? And will baking time be affected? Thanks!

By: lynne

lynne — Sun, 07 Feb 2010 16:04:15 +0000

Thank you for this recipe! I made it this weekend for my dad’s birthday, and blogged all about it. It was delicious!
http://zucchinibieberini.blogspot.com/2010/02/little-chocolate-with-your-chocolate.html

By: April

April — Sat, 23 Jan 2010 04:47:43 +0000

thank you so much for sharing this recipe! my boyfriend is also a chocoholic; his birthday is tomorrow and i’m going to make this amazing cake for his party. i can’t wait to try it.

By: deb

deb — Wed, 02 Dec 2009 18:11:25 +0000

Sandy — Yes, I do gravitate towards cheesecake recipes that don’t require a water bath. You can always still use one; the idea behind them is that they preventing cracking and some say lead to a silkier texture. But the texture of the non-water bath cheesecakes has never bothered me (seems plenty creamy, smooth) and those sour cream toppings cover any cracks. Except this cheesecake didn’t yield any cracks, anyway, so yay.

By: Sandy

Sandy — Wed, 02 Dec 2009 17:56:42 +0000

I was looking at the Chocolate caramel cheesecake and the recipe above . You didn’t mention using a water bath (bain-marie) in either of the recipes. I was wondering if I need it and if one was used would it affect the crumb crust? Thanks a lot and I love your site !

By: Danielle

Danielle — Mon, 30 Nov 2009 01:16:48 +0000

I made this a few days ago for Thanksgiving dinner. This was amazing. While there were a lot of steps, it was quite easy and looked beautiful. Definetely had the wow factor. Thanks Deb for another great recipe. Btw, I baked it in a 9 inch springform pan (it’s what I have) and had no problems, just baked 5 minutes longer. This recipe is definetely a keeper!

By: Shula

Shula — Sun, 22 Nov 2009 23:44:08 +0000

I made this today for my daughters 13th birthday. She wanted cheesecake and loves chocolate. Anyway I wanted to say thank you. The recipe was easy to follow and the cake turned out delicious. I received a lot of compliments, including from several people who claimed not to normally like cheesecake (I know what’s wrong with them?). Thanks again.

By: Maggie

Maggie — Sun, 08 Nov 2009 00:54:46 +0000

I can’t believe this recipe has been online for over two years and not one person has made a joke about the fact that you used teddy bear cookies for the crust and then said in Part Three said to add two cups of brownie cubs to the cheesecake.

Heh.