Seriously Chocolaty Cheesecake

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

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
1 cheesecake, serving about 12

Times:

Prep: 30 min
Inactive Prep: 5 hr 15 min
Cook: 1 hr 20 min
Total:: 7 hr 5 min

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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:

6 ounces semisweet chocolate
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1 (1 1/2-ounce) milk chocolate bar

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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Comments & Reviews

recipe Seriously Chocolaty Cheesecake
Rachel Little Falls, NJ 11-09-2009
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Make it you won't regret it
Rated: 5 stars out of 5

Followed the recipe, looked kinda funny once it cooled - but have no fear it was awesome- everyone loved it and my BF had a... piece for breakfast the next morning after the party!Read more
recipe Seriously Chocolaty Cheesecake
MICHELLE chesapeake, VA 09-24-2009
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Incredible Cheesecake
Rated: 5 stars out of 5

To address some of the other reviews, I'm sure the graham cracker crust would be tasty, but the Oreo crust was definitely one... of my favorite aspects of this dessert. As for the amount of cream cheese, it DOES look like a lot (it filled my springform pan nearly to the top) but it only rose about 2" above the pan when it baked and didn't "spill over." The only minor variation I made was to add dark and milk chocolate shavings to the top of the cheesecake. This had great chocolate flavor, creamy but not overly dense texture, and was not especially difficult to make. It earned rave reviews from my family and friends - would definitely make this again.Read more
recipe Seriously Chocolaty Cheesecake
Carl Leo, IN 09-18-2009
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Always happy with this one
Rated: 5 stars out of 5

My family always has me bring cheesecakes to family get togethers. I made this recipe but instead of chocolate cookie to... make the crust I used chocolate MINT wafer cookies. Added just enough background flavor with out over powering the delicate cheesecake flavor.Read more
recipe Seriously Chocolaty Cheesecake
sharen wichita, KS 06-29-2009
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Excellent chocolate cheesecake!!
Rated: 5 stars out of 5

OK, so the direction looked alittle overwhelming... but with a deep breathe and many years of watching Foodnetwork, my... husband and I began. First we chose to use just a graham cracker crust. That was the husbands job, he did a good job making it! Then he took it upon himself to melt the chocolate in the microwave...not so good. This is where my fears of the two pages of directions had change to, "Oh, that's why.' As I was woken by the horrible smell of microwaved charred chocolate, and the very loud smoke alarm. I asked my husband if he read the directions? of course his reply was "No!" So I did. The double boiler worked well for me. This was the first in the series of many "Your FIRED!" sessions of this cheesecake challenge. The filling was very easy to make. And after reading most of the reveiws we deciced to use a 10 inch Springform Pan. The pan held the crust and filling very well and we had no worries of a run over. After mixing the filling and before pouring it into the crust I remembered all things my husband had not read the directions about. So I asked, "Did you bake the crust ?" And his reply was "No". So after the 8-10 minute bake, and the hour and half wait ( the filling held nicely in the refrigartor)we poured and baked! This cheesecake was excellent! Not to sweet, not heavy at all, just right. And yes, I alone will baked this cheesecake again! Read more
recipe Seriously Chocolaty Cheesecake
Anna Redmond, WA 06-16-2009
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Good, Not Great
Rated: 3 stars out of 5

I made this cheesecake as a first time cheesecake baker and it was a complete disaster. There was far too much cream cheese... mix for the 9inch pan. I am doing this again and using a 9.75inch pan and all the mix went in. I am hoping it turns out this time. Stay tuned.......Read more
recipe Seriously Chocolaty Cheesecake
Sharon Winona, MN 01-18-2009
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NEW YEAR'S EVE HIT
Rated: 5 stars out of 5

I made this for a New Year's Eve Pot Luck Buffet. I made it exactly like Emeril's recipe and it was such a hit. At the end... of the night all I had to bring home was the empty plate. So many compliments. Only one person said it was too rich and that's because she cut herself too big a slice. You can easily get 20 "sweet tooth satisfying slices" out of this cake. Thanks Emeril.Read more