Yummmy Chocolate Cheesecake

Gavin came up this last weekend and we celebrated Valentine’s day late. I knew I wanted to bake him something really special. I was searching around the food network website for something to make and found a recipe for new york style chocolate cheesecake.

Yummy right?

The recipe was surprisingly straight forward and easy to follow, which was a big relief compared to the cake pops! Also Gavin and I made it together so that made it 100 times better! The cheesecake came out really rich, but SO GOOD! To garnish it besides the strawberries I made some fresh whipped cream and I will put the recipe for that after the cheesecake recipe.

 

New York Style Chocolate Cheesecake

Original recipe found here

Crust

  • 1 1/2 cups chocolate wafer crumbs (I used chocolate graham crackers)
  • 3 Tablespoons sugar
  • 3 Tablespoons unsalted butter, melted

Cheesecake

  • 20 ounces of cream cheese (2 1/2 packages), softened at room temperature
  • 1 cup sugar
  • 1 1/2 teaspoons of vanilla extract
  • 1 vanilla bean, seeds scraped from inside of pod and reserved
  • 3 Tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 8 ounces melted semisweet chocolate, cooled slightly
  • 3 eggs

Garnishes

  • Fresh strawberries
  • Whipped cream
  • Fresh mint sprigs
  • Whatever else you can think of!

Directions

  1. Preheat over to 350 degrees F for silver spring-form pan, or 325 degrees F for dark nonstick spring-form pan
  2. Lightly grease the bottom and sides of a 9-inch spring-form pan
  3. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
  4. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy.
  5. Add the flour to the cream cheese mixture and beat until smooth.
  6. Add the melted chocolate and sour cream and mix well.
  7. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.
  8. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set.
  9. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan.
  10. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Note on the baking: Emeril’s recipe didn’t say to use a water bath to bake the cheesecake, but all of the other recipes I looked at and the comments said to use a water bath so the cheesecake won’t crack and have a nice looking top.  I found another recipe from the food network, this one from Nigella Lawson. Here are her directions for a water bath:

  1. Line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
  2. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour.

The water bath worked really well and I was so happy with how the cheesecake turned out!

Whipped Cream!

Whipped cream is so yummy! And so easy to make!! And delicious on top of the cheesecake!

Basically for every cup of whipped cream add 2 tablespoons of sugar and then whip! BUT, don’t whip too much otherwise you could end up with butter!

 

This was such a good cheesecake and I think I will be making it again in the future! I’m also thinking about trying another yummy sounding cheesecake! I hope some of you give this cheesecake or another cheesecake a try! Let me know how it turns out!

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