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Best Chocolate Cheesecake recipe
- 5 8 oz cream cheese
- 5 eggs, large
- 1/2 cup light brown sugar packed
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups crumb base
- 1 cube butter
One recipe, unlimited flavors
This light and fluffy cheesecake recipe can be adjusted to accommodate any occasion or taste. The basic ingredients never change so you won't forget it from season to season and is so easy yet tastes like you bought it from a professional bakery.
PREHEAT OVEN TO 300 DEGREES F.
- Prep time: 30 min
- Cook time: 2 hours
- Ready in: 2 hours 30 min
- Yields: 16 pieces
LETS TALK PANS:
I use a 10 inch spring form pan and you may buy these in several different price ranges, styles and sizes.
A heavier slightly more expensive pan is very desirable as it keeps your cake from scorching around the edges and holds its shape for years.
There are sets that come with three different sizes which I love to use if I want to make one recipe and two small cakes with different flavors.
Gluten free: Now there are springform pans that don't leak. With the non leaker you don't need a crust so your cake can be gluten free.
Here is where you make this cheesecake your own!
Dark chocolate, semi sweet chocolate, white chocolate, butterscotch, chocolate mint, peanutbutter, any type of meltable chips, 12 oz package melted ( I use the microwave for 2 minutes ) blend into your filling.
You can use fresh or frozen fruits in the bottom or on top if you are going to eat it all at a gathering. I once used strawberry preserves mixed into the filling and then when it was done I put chocolate dipped strawberries on top and it was beautiful!
You can use any type of preserves as a swirl in your filling. Just add dollops of about a tablespoon placed around the top and then use a butter knife to push it down and swirl into the filling.
For Thanksgiving add a 14 oz can of pureed pumpkin and 2 teaspoons chinese five spice or pumpkin pie spice. I use graham crackers or ginger snaps as a crust.
Before making the cheesecake filling you will need to decide what type of crust you will be using, which will depend on what flavor you choose for your gathering. You can use almost any medium that can be reduced to crumbs and will hold together with a minimum amount of butter.
One time I was making a chocolate cheesecake for my son's birthday and couldn't find chocolate graham crackers ANYWHERE! I was getting desperate and looking through the cookie/cracker isle at my local grocery when I came upon biscotti. I was a little hesitant because I've always used graham crakers. The biscotti crust was such a hit that I have since used it frequently in several flavors. It doesn't matter if its dipped in chocolate as this just adds to the flavor and moistness of your crust. You can also use nuts as part of your crumb base (make sure you let your guests know that there are nuts as many people have allergies).
2 cups of whatever crumb base you will be using
1/2 cube butter melted ( or 1/4 cup )
Add your crumbs and butter to your pan and press evenly into the bottom, set aside.
- In a large mixing bowl beat the cream cheese and sugar together until its light and fluffy (you want to incorporate as much air into the mix as possible at this time) about 8 to 10 minutes add your vanilla and blend well.
- Eggs: Eggs have a chemistry! If you beat eggs too long they turn into stiff peaks and deep valleys and while this is great if you are making a soufle or merangue in a cheesecake this just means cracks. Add one egg at a time and mix for ONLY 10 to 20 seconds adding each additional egg until they are all incorporated slightly, if you are adding a flavor, completely if you are just going for a plain cheesecake.
- Once you have your cake assembled put it in a preheated 300 degree oven for one hour turn the oven off and leave cake in another hour (do not open the door). I put a small pan with about an inch of water on the bottom rack my cake on the middle rack above it. ( this seems to help reduce cracking ) After the second hour take cake out and set on a rack to finish cooking as it cools. Once the cake is cooled you can remove it from the springform pan to a serving platter and decorate as desired or just leave it plain. Cover with plastic wrap and refrigerate and the cake will last all week.