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New York Chocolate Cheesecake Recipe
Our son-in-law,
Ben Frantzen, claims that our White Chocolate Cheesecake is the best cheesecake recipe ever. It is good. We made this dark variation of the
recipe and think it is equally good--when you are in the mood for a
chocolate cheesecake. It is a rich cheesecake. Be sure to use a good
quality chocolate.
Serve this cheesecake plain or with a topping. You will need a ten-inch springform pan. Our glass-base springform pans are perfect.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
Ingredients
For the crust:
1 2/3 cup graham
cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
For the filling:
4 8-ounce packages
of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups semisweet chocolate wafers or 8 ounces of semisweet chocolate
baking bars
Directions
Preheat the oven
350 degrees.
1. In a 10-inch springform pan, mix the graham cracker crumbs, melted
butter, and sugar together. Press the mixture across the bottom of the
pan and up the sides to form the crust. Put the crust in refrigerator
while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream
cheese and sugar together. Add the eggs and vanilla and beat until smooth.
Drizzle in the melted chocolate while the beaters are running. Pour
into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire
rack. After ten minutes, loosen the sides with a spatula and remove
the ring. Refrigerate the cheesecake to cool completely.
Notes about springform pans
For a particularly noteworthy cheesecake, make this in a square cheesecake pan. A silicone cheesecake pan cleans up nicely and easily releases the dessert.
We most often use glass based springform pans. You can slip the cake on the glass bottom onto a serving palter for easy cutting and serving. A glass base avoids the metallic taste that sometimes comes from metal bottoms.
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