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Chocolate Cheesecake I
SUBMITTED BY:
JJOHN32
PHOTO BY:
CandiceSteele
"A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries."
RECIPE RATING:
Read Reviews
(59)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch cake
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups graham cracker crumbs
2 tablespoons white sugar
1/3 cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 cup sour cream (optional)
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DIRECTIONS
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.
Melt chocolate chips in top of a double boiler over hot water. Set aside.
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.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn ovenn off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or ovenrnight. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
FOOTNOTE
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REVIEWS
Reviewed on Feb. 27, 2003 by NADROJ451
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NADROJ451
Feb. 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.
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10 users found this review helpful
Sinfully rich and delicious. Chocoholics beware of this one! Made the recipe exactly as...
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Reviewed on Mar. 11, 2007 by Robert
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Robert
Mar. 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.
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5 users found this review helpful
This cheesecake is very good and very smooth. My first couple of attempts gave the usual top...
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Reviewed on Nov. 5, 2003 by
BUFFSTER
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BUFFSTER
Nov. 5, 2003
The PERFECT chocolate cheesecake!! Made this along with another of the recipes here, and this one was definitely the favorite. Topped with a chocolate ganache instead of sour cream. Nothing less than divine!!!
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4 users found this review helpful
The PERFECT chocolate cheesecake!! Made this along with another of the recipes here, and this...
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Reviewed on Jan. 16, 2005 by BETTYBAKESALOT
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BETTYBAKESALOT
Jan. 16, 2005
Delicious, rich cheesecake that has gotten rave reviews from some pretty tough critics. If you can stretch your budget a wee bit, I strongly recommend using imported chocolate. I've had excellent results with Callebaut. Is incredibly moist and almost mousse-like if you cook for just 50-60 minutes. (If you like it drier, like a typical store-bought one, cook it for 75 minutes, or so.) When you remove it from the oven it is still liquid, but sets-up in the fridge overnight. As others have done, I wrap pan in tinfoil and cook in water bath, but remove it from oven immediately when it is done and after about 5 minutes or so, carefully run a knife along the sides to prevent the cake from adhering and cracking when it cools. I put in fridge when it is lukewarm/cool. Haven't had it crack yet. Top with sugared strawberries.
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3 users found this review helpful
Delicious, rich cheesecake that has gotten rave reviews from some pretty tough critics. If you...
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Reviewed on May 24, 2003 by MILADYLIN
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MILADYLIN
May 24, 2003
This cheesecake is heavenly. Everyone loved it. For the crust I used chocolate graham cracker crumbs. I also grated a hershey bar for decoration on top. This recipe is definately a keeper.
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3 users found this review helpful
This cheesecake is heavenly. Everyone loved it. For the crust I used chocolate graham...
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Reviewed on May 18, 2006 by
Angeline
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Angeline
May 18, 2006
Overall, I really liked the recipe. I only had two problems: I tried the bath method, and even with two layers of foil, the water seeped in and made my crust soggy. Also, my cake didn't have any cracks after baking for 55 min. I did as the recipe says and turned off the oven, and left the cake in to cool but when I checked it after only 30 minutes, it had a huge crack down the middle. I'll definitely make it again but without the bath and the extra hour in the oven.
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2 users found this review helpful
Overall, I really liked the recipe. I only had two problems: I tried the bath method, and even...
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Reviewed on May 15, 2006 by
DANCERDEDE
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DANCERDEDE
May 15, 2006
The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the cheesecake cracked very badly (I cooked it for the time that it called for) so I recommend that you follow the advice section and give it a water bath while its cooking. I was therefore forced to make a chocolate glaze to cover the crack and I think everyone agreed that the glaze made the cheesecake 10X better. Just melt 1 cup of chocolate chips, 3 tbs of butter, and 2 tbs cornsyrup over boiling water, and spread it over the cake.
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2 users found this review helpful
The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the...
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Reviewed on Apr. 8, 2004 by
SYRIELLE
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SYRIELLE
Apr. 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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2 users found this review helpful
I thought it was good, but not amazing. One thing to watch for- make sure you don't add the...
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Reviewed on Apr. 29, 2003 by CHEF OF SIN
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CHEF OF SIN
Apr. 29, 2003
This was decadent!!!...So dense and smooth it was more like a chocolate silk tort than a cheese cake. I used an extra half cup of double dark chocolate chips and two tablespoons of godiva chocolate liquer, then toppedit with warmmelted chocolate and fresh raspberries.
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2 users found this review helpful
This was decadent!!!...So dense and smooth it was more like a chocolate silk tort than a...
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Reviewed on Mar. 17, 2003 by KITCHENWITCH16
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KITCHENWITCH16
Mar. 17, 2003
I liked it a lot but it was a little burnt. It wasn't very fast to make but It was really fun and easy! Kids like it, too!
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