Seriously Chocolaty Cheesecake

Emeril Lagasse

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002

Show: Emeril LiveEpisode: Home Ec 101

Picture of Seriously Chocolaty Cheesecake Recipe Photo: Seriously Chocolaty Cheesecake Recipe
Rated 4 stars out of 5
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Total Time:
7 hr 5 min
Prep
30 min
Inactive
5 hr 15 min
Cook
1 hr 20 min
Yield:
1 cheesecake, serving about 12
Level:
Intermediate
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Ingredients

Crust:

  • 1/2 cup graham cracker crumbs
  • 3/4 cup finely ground chocolate sandwich cookies (recommended: Oreo), chocolate cookie part only, no white filling
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 tablespoons sugar

Filling:

Crust:

Directions

Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.

In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake the crust until fragrant and just set, about 8 to 10 minutes. Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.

Lower the oven temperature to 350 degrees F.

Filling:

Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap. Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula. Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth. (If you don't have a microwave, you can use the double-boiler method for melting chocolate.) Set aside.

Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.

Crack and add the eggs 1 at a time, beating well after each addition. Be sure to turn the mixer off before you add each egg. *Add the sour cream and melted chocolate and beat until smooth. Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.

Bake at 350 degrees F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes. Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.

Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while it's still hot.

Let the cheesecake cool for 1 hour. Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.

When you're ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cake's sides, then unhook and carefully remove the outer ring of the pan. Slice and serve.

Be careful not to touch the hot pan when you add the grated chocolate to the hot cake! *

*It's important not to add hot melted chocolate to the raw eggs, or you'll cook them!

Kick up your cheesecake by topping it with some fresh whipped cream.

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Newest Ratings and Reviews

Read all 34 reviews

  • on February 01, 2012

    Flag

    I had never made this type of chsck! I read the reviews and decided to use a bigger pan. I wished i would have increased the crust measurements. Everything went well up to taking out of the oven after 1 hr 10 min. I too was confused about the 1:20 mention in the recipe? Anyways I did decide to leave it in the oven to cool because it was tall & very wobbly, more than just the center. I did open the door for a while as I was concerned the crust would burn. That being said it turned out perfect. I did wait for it to cool completely and put it in the frig overnite.
    It was easy to make, although I did take my time making sure I followed the recipe as directed.
    Not sure if a water bath would have made it better it was completely fine without it. I'm a serious chocolate lover and although this recipe is a "seriously chocolate cheesecake" IT'S NOT but very delicious anyway!

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  • on April 06, 2011

    Flag

    Very good, wish it would have been a bit richer in chocolate but other than that.. superb!

    people found this review Helpful.
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  • on March 03, 2011

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    very good

    people found this review Helpful.
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