I’ve made the White Chocolate version of the Cordon Rose Cheesecake a few times and love it.  I have extra milk chocolate that I would like to use this time instead of the white chocolate.  I probably will do a coarse chop so I won’t be adding melted chocolate.  My question is whether the lemon juice will be noticeable. I’m thinking that it is still necessary as an acid to counter the sour cream, but maybe I’m incorrect and I don’t really need it.  Any opinions are welcome.  Happy Thanksgiving!

The sour cream is acidic and so is the lemon. I prefer less acidity with dark chocolate. So, i would omit the lemon.

Thanks, Gene!  I’ll leave it out. Can’t wait to make it tomorrow.