New York Style Chocolate Cheesecake

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Homemade Deli

Picture of New York Style Chocolate Cheesecake Recipe Photo: New York Style Chocolate Cheesecake Recipe
Rated 5 stars out of 5
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  • Read 77 Reviews
Total Time:
6 hr 40 min
Prep
30 min
Inactive
5 hr 0 min
Cook
1 hr 10 min
Yield:
12 to 16 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 78 reviews

  • on May 27, 2012

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    Loved this cheesecake! I used a little more than eight ounces of chocolate just for kicks. Topped it with fresh whipped cream and mini chocolate morsels....delicious.

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  • on May 16, 2012

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    Rich, dense, luxurious cheesecake. Easy to make and will make again. I used a sheet pan and water bath which it didn't crack and did take the full amount of time. Also I didn't have cookies for the crust, so I used 1 1/2 cup of crushed graham cracker crumb and 3 tbs of coco powder w/ 3 tb of butter.

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  • on April 16, 2012

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    this cheesecake came tasted amazing! Not to mention I felt like I made something gourmet:

    people found this review Helpful.
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