Seriously Chocolaty Cheesecake
Show: Emeril Live
Episode: Home Ec 101
Rate This RecipeRead users' reviews (36)
- Recipe categories: Cheese, Cream Cheese, Chocolate, Sugar,
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Total Reviews: 36
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By hunter 99
punta gorda, FL
on September 17, 2012
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I made this for a family dinner dessert. It appeared to be a wonderful recipe when I reviewd the ingredients and instructions. I followed the directions to a "T", and when I took it out of the oven, it looked perfect. The next day, I made a chocolate ganache, and poured on top of the cheesecake...perfection! I let it sit out while we ate dinner, then afterwards, sliced and served. Well, the texture was disappointing, as it was more like a mousse than a cheesecake....not my preference for a cheesecake. The flavor was good, and I must say, the crust was superb! Next time, I will use this crust, make my favorite regular cheesecake recipe, and swirl some melted chocolate in it, then put the ganache on top! Sorry, Emeril....not a hit with me!
By Papillio
Coastal North C...
on August 01, 2012
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Haven't tasted it yet. I wish I had read the reviews before I made it as I would have used a larger spring form pan also. The top did rise way to far above the top of the pan and the center didn't seem to want to set up for me. I left it in a little longer and hopefully the edge isn't over cooked. The edges fell off in the bottom of the oven and it sank in the center when I took it out to cool. I will probably cover it with whipped cream to serve to cover up the appearance. I made it for a co-workers birthday and am hoping it's ok.
By kdbfoote_11679291
CALIFORNIA
on February 01, 2012
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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!
By tess1833
Portland,OR
on April 06, 2011
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Very good, wish it would have been a bit richer in chocolate but other than that.. superb!
By lonniemm
independance, 77
on March 03, 2011
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very good
By dianeburgess
on January 29, 2011
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I made this cheesecake and everyone loved it. I used my 10 inch spring form pan and I'm glad I did. After it was done baking I turned my oven off and let it sit in my oven for an extra 30 minutes before removing from the oven. I also baked it in a water bath. Will make again.
By bigcreek200_122...
Rogersville, 82
on July 23, 2010
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I have been using Emeril's Cheesecake recipes for years, starting with the coconut cheesecake. Yum! I have modified a few cakes. I usually add sweetened condensed milk and always use 3 whole pounds of cheese! I make one with caramel and pecans as a middle filling and as a heavy topping! IT IS SINFUL! I always use a 10-inch spring form pan. They weight around seven pounds.
By dblesser4
Brooklyn Height...
on June 19, 2010
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This is the first time I have ever attempted to make a cheesecake and everything seemed to be going smooth until about 25 minutes in when I noticed the top rising over the pan. So I haven't tried the cheesecake yet but it definitely did rise over the 9 inch pan that the recipe called for. Since the top caved in and the cheesecake rose about 3 inches over the pan I decided to cut the top of the cheesecake off. I then melted chocolate and poured it over the top of the cheesecake to cover up the damage of the cave in/cutting action I had to surgically remove the top of the cheesecake. Hopefully the cheesecake tastes wonderful and the hard chocolate top adds so BAM! I will keep you posted...
By aliciagarza60_1...
San Antonio, 83
on April 18, 2010
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Having not made a cheesecake in years, I was a little dubious about this recipie, but I gave into the temptation and made it. Indeed I was very pleased with the outcome. It did not spill over and was delicious. My only recommendation, is a large glass of milk with a slice. Very tasty and I'm sure I'll make it for special occasions in the future.
By edinatale_12666061
Cary, 73
on February 17, 2010
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The cheesecake tasted great as a finished product but I think whoever typed up the recipe called for a smaller spring form than what you actually need, either that or Emeril and everyone who didn't have this issue, eats a lot of batter. For a cheesecake, you simply don't want the batter to completely fill your spring form but with this recipe, I even had about 2/3 of a cup of batter left over after topping my pan. So what happens next is the cheesecake rises like they always do, and starts to break off and fall into the oven. I ended up just cutting off the ugly top and serving that way. Like I said, cheesecake tasted great! In the future I'll probably use a larger pan or less of the batter. Good luck!