New York Style Chocolate Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Pretty good- I found it slightly too sour for my liking, next time I will only use half the sour cream. I followed the recipe exactly, used a water bath, and I think it cracked during the cooling process, next time I will turn the oven off and crack the door open to let it cool, as I hear cracking is caused from extreme temperatures. Also, luckily I decided to do a ganache on top to cover the cracks, which turned out great! I did a 1:1 ratio of cream to semisweet chocolate, let it cool slightly and poured and smoothed it over the top and let it drip down some of the edges. It looked fantastic, and added a great sweetness and extra chocolatey flavor to counteract some of the sourness. The texture was great, I cooked it for an hour exactly. Will definitely make again, just with less sr cream.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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;.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! It tastes almost like a brownie cheesecake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this on a whim for dessert for Sunday dinner... All the guests RAVED about it and now I'm required to bring it to every function! I've changed the topping every time, sometimes I make a praline crunch to go over the cheesecake, but the favorite is with fresh whipped cream, chocolate shavings and fresh raspberries!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had several friends coming out for a fall party....I made this cheesecake and it was wonderful. I am gluten intolerant so I used GF double chocolate cookies for the crust, and substituted 1 1/2 tsp of cornstarch for the flour. It came out perfect. I did put it in a water bath and it had no cracks. All the girls loved it! I had read the reviews and asked them if they thought the chocolate flavor was too strong or not enough..we all agreed it was just right! Thanks Emeril!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found this cheesecake overly sweet with too much sour cream, not creamy enough or chocolately enough and rather small as far as cheesecakes go. My suggestions would be to reduce to 1/4 cup of sour cream, add 1 egg yoke, use cocoa powder in place of the flour. Sorry Emeril this reminded me of walmart's rubbery cheesecake. See Ina's fabulous recipe for her mixed berry cheesecake for better ratios of ingredients for cheesecake (it's not chocolate though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this is an absolutely amazing recipe. hands down the best i have ever had Thank you

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

oh my goodness ...everyone absolutely loved this cheesecake. Recipe was very easy to follow and was very simple to make. I had to substitue the chocolate wafers because store didnt have any so i used chocolate graham crackers instead and it was excellent !