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Extreme Chocolate Cheesecake Recipe

Extreme Chocolate Cheesecake

Recipe courtesy Steve Schiessl

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on August 03, 2008

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    I haven't made this recipe yet as I have no idea what "chocolate sugar" is? Please help.

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  • on December 09, 2007

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    thought it was a good recipe pretty much anything that has to do with chocloate is to die for in my eyes around this time of year.

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  • on August 23, 2007

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    I made this cake as some before have. No fudge cake layer and no ganache frosting. Much more simple and excellent. Have had many request for the same cake again and again.

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  • on March 21, 2007

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    This is very good!

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  • on February 13, 2007

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    The recipe is wonderful. I made this for my boyfriend for Valentine's Day.

    I would suggest, as always, prep your ingredients first. This makes things go a lot faster.
    Also, TEMPER YOUR BATTER!! DO NOT pour that hot molten chocolate into the cheese and egg mixture. ANYONE who has seen a cooking show knows that would lead to instant ruin.. not to mention some funny tasting scrambled eggs.
    Otherwise, this is a wonderful recipe. I added cinnamon to the crust and the milk chocolate mixture. Ever since I had Mayan Chocolate Ice Cream (dark chocolate ice cream laced with cinnamon I love what cinnamon adds to this and any chocolate recipe.
    Enjoy!

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  • on December 27, 2006

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    This is not really a 'cake': it went completely soggy at refrigerator temperature: we had to freeze is and serve it as an icecream cake. I was quite sure I had followed the recipe, I have no idea what went wrong. The flavor was good, but too sweet for my taste, I'd recommend putting in less sugar. The crust was terrific, though. We couldn't find plain chocolate cookies, so used regular graham crackers and added some cocoa powder.

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  • on December 04, 2006

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    I have used this recipe at both restaurants I run the kitchen at have had rave reviews from customers.

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  • on September 23, 2006

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    I thought the cheesecake tasted great!! I did follow some suggestions from other reviews: I didn't use all of the ganache-way too much, omited the cake layer, and used regular sugar. I baked it for 1hr and 20m and thought it was a tad overdone and used chocolate graham crackers for the crust instead of chocolate cookies. I can't find plain chocolate cookies anywhere! Loved the white chocolate layer!! and I think in the recipe, the white chocolate chips and milk chocolate chips should be switched--I did catch that mistake beforehand...I will definitely make this again!! :

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  • on June 16, 2006

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    Make this cheesecake for my wine tasting club with merlot as the wine of the night. It got raves - not only for taste but for presentation as well.

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  • on April 02, 2006

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    This recipe is DIVINE!! What I recommend as someone who has baked this recipe over 6 times now is that you omit the cake topping.
    OR - if you like the cake topping, add it AFTER you have chilled the cheesecake. Once you chill the cake, it becomes hard - not the best... It's been my experience that people didn't really like the cake topping enough to not eat the cheesecake without it.. ;o

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