New York Style Chocolate Cheesecake

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Homemade Deli

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
12 to 16 servings

Times:

Prep: 30 min
Inactive Prep: 5 hr 0 min
Cook: 1 hr 10 min
Total:: 6 hr 40 min

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Ingredients

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Directions

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

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Comments & Reviews

recipe New York Style Chocolate Cheesecake
patricia berywn, IL 01-10-2010
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Can't get past this one!
Rated: 5 stars out of 5

I made this cheesecake for Christmas, 2009. What a success! This is the most decadent, perfect cheesecake. I'm an old hand... at baking and I must say, this is truly the best, all-around cheesecake; creamy, rich, tasteful, with the most wonderful cookie crust that didn't get soggy. Absolutely good to the last crumb! Thank you, Emeril, for this keeper recipe!Read more
recipe New York Style Chocolate Cheesecake
Darlene Peoria, AZ 12-29-2009
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LIPSMACKINGLY FABULOUS !!!
Rated: 5 stars out of 5

Made this as one of my desserts for a Book Club party and actually caught people with forks poised eating right from the Cake... Tray. Texture was wonderful, taste was heavenly and it was a snap it make ... All in all one of the best Chocolate Cheesecake recipes around.Read more
recipe New York Style Chocolate Cheesecake
william perrysville, OH 11-29-2009
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It says 2 1/2 PACKAGES!!!!! 8 ounce PACKAGES
Rated: 4 stars out of 5

If you read the recipe correctly it's GREAT!!
recipe New York Style Chocolate Cheesecake
Jaime College Park, MD 11-29-2009
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my sucked
Rated: 2 stars out of 5

Perhaps this cake is too above me, but mine didn't taste right. The chocolate seemed blah. Ive made other good cheese cakes... before. Maybe i just need emerils help lol.Read more
recipe New York Style Chocolate Cheesecake
Five Fort Collins, CO 09-18-2009
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Fantastic...one of the best cheesecakes so far
Rated: 5 stars out of 5

Emeril and chocolate cheesecake...can't go wrong there. I went to graduate school worked in New Orleans for a long time. I... love New Orleans and I love chocolate! I had a friend in grad school who shared my love of chocolate. Whenever I make chocolate cheesecake, I always smile as I remember New Orleans those times together. Here's my friends' recipe for the most delicious chocolate amaretto cheesecake, hope you enjoy it: http://www.fivehens.com/chocolate-memories/Read more
recipe New York Style Chocolate Cheesecake
wer carrollton, TX 08-13-2009
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Not sure...
Rated: 2 stars out of 5

I just baked this last night. After the cheesecake was baked in the oven at 375 F for about 40 minutes, I peaked and it did... look "picture perfect". I was happy....Another 10-15 minutes went by, I took another peak, this time, the cheesecake puffed up like a Souffle and cracks were forming. I immediately lowered the oven temperature to 295 F. A few minutes later, I decide to open the oven and test the cheesecake by shaking it a little bit. The center seemed almost set. I let it baked for another 6 minutes then took it out. Not very happy with the apperance. I checked other recipes and most asked to reduce the oven temperature to about 200 - 250 F degree after the cheesecake was being baked for about half an hour or less. This recipe didn't ask for it. However, before writing this review, I read another recipe by Emeril - New York Cheesecake and this recipe asked to lower the oven temperature for the remaining of the baking time. The previous viewer of this recipe also mentioned about baking this cheesecake in a water bath. Hence her cheesecake came out "picture perfect". Whether or not I would like to adjust and re-try this recipe is still a question... It seems to me there is a litlte bit of inconsistency in the baking temperature. Read more