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New York Style Chocolate Cheesecake Recipe

New York Style Chocolate Cheesecake

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Average Rating:

Total Reviews: 87

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  • on November 29, 2009

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    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.

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  • on September 18, 2009

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    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/

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  • on August 13, 2009

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    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.

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  • on June 25, 2009

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    AMAZING!!!! I have made many flavors / varieties of cheesecake and this was the best in all regards. It looked picture perfect, no cracks, dry spots, or unevenness. It was smooth, delicate, chocolatey but not too sweet. I made exactly by directions, baked in a water bath and allowed to cool completely (5-6 hours before refrigerating. I will be making this again and again! Emeril's recipe takes the cake! (no pun intended

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  • on March 10, 2009

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    Great recipe. I will make this again!

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  • on March 08, 2009

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    This is a fantastic recipe when you make two changes:
    1--use 2-1/2 BRICKS of cream cheese, NOT 2-1/2 POUNDS. That's 20 oz or 1-1/4 pounds total (half as much
    2--make sure you add and blend the chocolate BEFORE you add the sour cream. The cold sour cream will make the chocolate grainy if you add it at the same time.

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  • on March 04, 2009

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    I made this recipe the other day just as it was written and it was wonderful. For cheese cake and chocolate lovers... yes this is fabulous!

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  • on March 03, 2009

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    I made it yesterday then refrigerate over night. I just had a piece right now, and it is fantastic!! If you are a chocolate and cheese cake lover this is def the cake for you. It's rich and not to sweet. The recipe wasn't hard to follow. I had enough filling; no extras. It came out great!

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  • on February 19, 2009

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    I made this cake yesterday. I ended up with about twice as much filling as i needed for the pan. I don't love the flavor either. Has an almost sour/bitter aftertaste. Maybe the 2.5 pounds of cream cheese should be 2.5 cups?

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  • on February 18, 2009

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    This is so fabulous! My two year old is still talking about the cheesecake and will get out the pans for me to make it.
    Also to prevent cracking use a water bath and room temp ingrediants. Mine did not crack at all.
    After reading the reviews about the amount of left over filling I decided to make a bunch of mini cheesecakes but with different flavors. I made white chocolate rasberry mini cheesecakes in my muffin tin. I did forget to line them with cupcake cups but they still were so amazing just difficult to remove.

    For the "white chocolate rasberry cupcakes" (yields 12 with a 1/3 of mix
    to approximently 1/3 of the mixture (prior to the addition of the melted chocolate which I made the last step I added 6 oz of melted white chocolate and then removed an additional 1/3 then added 1 cup of thawed frozen rasberries then layered it. So yummy, just as good as the chocolate if not better.
    If you were to make the whole cheesecake white chocolate rasberry it should be 16 ounces of white chocolate and to 1/3 of that mixture about 3 cups of thawed frozen rasberries. and yes you do need a lot of white chocolate. It is a very suttle flavor and the cheese cake can be a bit over powering. I made this twice and the first time used only 8 ounces for the big cake not enough!
    the layering adds a cool effect
    frist lots of white chocolate cheesecake then the rasberry chocolate filling and top off with white chocolate filling and make it swirl a little.
    Oh and I used honey grahm crackers instead of chocolate ones.

    To my "main" choolate cheesecake I made it with melted dark chocolate and added semi sweet chocolate chips and a ribbon of melted milk chocolate in a swirl.
    I am super excited about an excuse to make it again and try new flavors.
    Anyone have a birthday coming up that I can bake one for?

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