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Chocolate Cheesecake I

Chocolate Cheesecake I

JJOHN32

JJOHN32

A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
  2. Melt chocolate chips in top of a double boiler over hot water. Set aside.
  3. Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
  4. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Robert
66

Robert

3/11/2007

This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the cream cheese I stop frequently and place the stainless steel bowl into a sink of hot water to help soften the cream cheese so that I don't have to beat it too much. I spray the sides of the pan with cooking spray above the crust line. This keeps the cheese cake from sticking to the sides while cooling and shrinking. I tried to seal up my spring form pans but I was never able to keep the water from leaking in so I've never attempted a standard water bath. I do fill a small roasing pan with hot water and place it on the bottom rack of the oven...the idea here is to try and keep the moisture high in the oven. The recipe calls for 325F. I have a convection oven and I've had really good success at 290F for 1 hour. To help control the cooling rate I switch the oven off at 1 hour and leave the door closed. After an hour of sitting there, I will open the oven door a crack to help cool some more.

NADROJ451
45

NADROJ451

2/27/2003

Sinfully rich and delicious. Chocoholics beware of this one! Made the recipe exactly as described, no alterations. To make sure that the cheesecake doesn't crack during cooking, make sure oven isn't hotter than recipe calls for. If your oven tends to run hot, then turn it down 5 to 10 degrees. Turn oven off exactly as recipe describes. Also consider adding an ice cube to the bottom of the oven (I carefully toss one in before I put in the cheesecake) to add humidity.

SYRIELLE
29

SYRIELLE

4/8/2004

I thought it was good, but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned into a "cookies and cream" pie because of that. It tasted good, though. Add chocolate syrup to a slice!

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