Photo: New York Style Chocolate Cheesecake Recipe
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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By hollyberry1981
on April 20, 2013
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This is awesome! My husband is not even a cheesecake lover and he said this was one of the best pieces of pie he had ever had! I didn't have a vanilla bean so I just added a little extra splash of the vanilla extract. Definitely do a water bath and you can avoid cracks. Perfect and simple;.
By roharris33
on April 02, 2013
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This the first time I've made a chocolate cheesecake and everyone loved it. I made some modifications to the recipe; substituted 3 tablespoons of coco powder for the flour, used 3 8 oz packages of cream cheese instead of 2 1/2, and tripled the amount of the crust. I was able to add crust to the bottom and sides. Then I cooked the cake in a water bath, then turned the oven off cracked the oven door open with a large spoon and left the cheesecake in for an hour. It was excellent with vanilla bean ice cream or whipped cream with sliced strawberries. I will make this again.
By lmwcampbell
on April 01, 2013
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I've been making cheesecakes for over 25 years. Cheesecakes are kind of my "thing", but I had never found a good chocolate cheesecake recipe. Until NOW! This turned out amazing. I made it exactly per the recipe, used a water bath. It didn't crack and it the inside was very evenly creamy. Not too dense, not too sweet, just perfect. I ended up making two, the second one was in a slightly larger pan and for that one I made a traditional graham cracker crust which I actually like better, since you get enough chocolate richness from the cheesecake. My daughter proclaimed that it was better than the one she always orders from our favorite restaurant. This one is destined to be made over and over at my house.
Read all 87 reviews