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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 August 11, 2008

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    While the cream cheese came to room temp in a big bowl I read the reviews. I realized that I only have one springform, and it's 10.5"! So, I doubled the graham cracked crust, and used almost the whole thing on just the bottom of cheesecake with some butter and parchment underneith. At a generous 1/4" thick, the crust cooked beautifully but gently on the top rack for the recommended time and temp.

    For the filling, I cut back a bit on the sugar, ommitted the zests (which I wish now that I hadn't and really heaped the sour cream. I still couldn't taste the sour cream much, so I'll add a bit more next time. For cooking temps, since my pan was so much bigger than what was called for, I preheated my gas oven to 450, cooked the 12 minutes, and then did the 200 temp for 1 hour. When finished, I cracked the oven door open a bit to let it cool slowly for about 1 hour, but I still got a large Y-shaped crack. Next time, I may put a water pan on the lower rack to keep some extra moisture in the oven. I was a bit shy about the cake being fully cooked, so without disturbing the cooking temp, I watched it like a hawk on and off throughout the cooking. I did notice that the edges puffed up first, and then after about 30-40 min., the center began to rise as well, until the whole cake was a consistant height. I knew that the center had cooked fully at that point. The eggs cook extremely slowly, making them extra creamy and light, almost like a mousse!! WOW!!! Not dense at all, but very filling.

    THE TASTE!!!! WOW!!! Very gentle with just a bit of bite from the combo of cheeses. I think this cake would be even better with either the zest called for, or some chocolate or caramel swirled into the batter; something delicate to add a little kick.

    Very happy over all! Thanks, Emeril!
    Jennifer Joray, from Salem, MA!

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  • on June 06, 2008

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    This cheesecake was a huge hit. I even forgot the eggs and it turned out well!!

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  • on May 25, 2008

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    Just wanted to add this recipe works great with Splenda! Before adding the choclate, I divided the recipe in half and made mini cheesecakes with the vanilla mixture. Added the choclate, half recipe amount and rum extract for the other half. Yummy, used purchased, no sugar cookies, crumbled for the crust. Great cheesecake for my diabetic husband.

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  • on April 08, 2008

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    Recipe is foolproof. Have also adapted into cheesecake "bites" by using two baking trays and dividing batter between the two. Once the trays are cool, cut out the "bites" with cookie cutters. For a longer lasting treat, freeze bites in tupperware for a delicious snack!

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  • on February 16, 2008

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    My entire family loved this cheesecake. It was really easy to make and tasted great. I ended up making it in a 10 inch spring form pan, and it filled the entire pan nicely. I would recommend making this cake, i still get compliments on it and i made it 2 months ago.

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  • on January 23, 2008

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    At first bite, I wasn't too thrilled, but after a day or two of being in the fridge, it was hard to STOP eating it! Filling was WAY too much, also only used about 1/2 of it, and mine did crack don't know why :( overall pretty good though!

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  • on December 29, 2007

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    Good good good. Great way to satisfy the chocolate craving! Remember for creamy cheesecake, mix thoroughly scraping those sides! I also cook in a water bath after all, a cheesecake is a form of custard. No problem with cracked top which happends with cooling too fast. I leave my cake in the turned off oven after baking is complete for an hour. Never had a cracked crust.

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  • on December 24, 2007

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    I work in a homeless shelter, and I made this for a Christmas party today. It didn't last but a minute! SO RICH! Absolutely delicious! Now I have to make another one tomorrow morning for our Christmas dinner at home!

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  • on December 02, 2007

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    Easy to make; delicious -- everyone loved it

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  • on October 24, 2007

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    This is a really delicious cheesecake. My only warning: the recipe makes way too much filling for a 9-inch springform pan cheesecake.

    If you make the full recipe and have some filling left over (which you should, a good way to avoid wasting the delicious stuff is to make "mini" cheesecakes in a muffin tin. Just press some graham cracker (or chocolate wafer crumb mixture into the bottom of muffin cups (use paper liners! and spoon about 1.5 TBSPs on top. Delicious, snack-size cheesecakes!

    They only need about 20 minutes to bake, at most.

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