Cheesecakes are very popular desserts and work well at holiday gatherings. This chocolate cheesecake recipe is for chocolate lovers, not so much for cheesecake purists. Any crust choice can work with the chocolate cheesecake. If you want chocolate overload, use the chocolate cookie crumb crust recipe and top with a chocolate glaze.

Chocolate Cheesecake Recipe

Ingredients: 

9 ounces chocolate

3 teaspoons vegetable shortening

2 pounds cream cheese

1 ½ cup sugar

6 large eggs

1 cup sour cream

1 cup cream

Chocolate Cheesecake Recipe

Directions for Preparation and Baking 

1.     Preheat the oven to 450°F. I use a stone on the bottom rack. If you haven’t prepared your crust yet (see crust recipes) or bought a ready-made one, get the crust ready now. If you have a ready-made crust, you may want to toast it in time to be ready for step 8 below, but that is not required.

2.     Start melting chocolate and shortening in the top of a double boiler (or in a small pot you can float in a larger pan with hot water) to be ready for step 6.

3.     Beat (or use a mixer) the cream cheese and vanilla in a large mixing bowl. Gradually add the sugar and continue beating until well blended.

4.     Add the sour cream and continue beating until you have a smooth consistent texture. Once you add eggs (next step) you won’t be able to fix lumps you leave in now.

5.     Add the eggs. I don’t usually, but for a lighter cake, separate the eggs and beat the whites to at least twice their original volume before adding to the batter along with the optional yolks. Don’t over beat the egg whites. Switch from a mixer to a wooden spoon now. Once the eggs are stirred in, gradually add the milk or cream (which can also be whipped to lighten the cake) and gently stir until smooth. The batter is ready.

6.     Remove the melted chocolate and shortening from heat and stir until it is has an even consistency.

7.     Add the melted chocolate to the batter in your mixing bowl and stir it to an even color consistency. Pour the chocolate batter into the crust.

8.     Place the filled crust in the 450°F oven. Once you have the cake in the oven, don’t open the oven door any more than you have to. You may want to add a pan of water to help maintain/restore humidity in the oven. After fifteen minutes reduce the oven temperature to 300°F and continue baking for another hour before you check on the tall cake (45 minutes for shallow cakes, 30 minutes for cupcakes.)

9.     After the cake has cooled to room temperature, serve or refrigerate the covered cheesecake.

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Cheesecake Crusts Recipes  

Cheesecake Recipes - Introduction