Best New York Style Chocolate Cheesecake Recipes

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NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST



New York Style Marble Cheesecake With Chocolate Crust image

The best homemade cheesecake you'll ever have! You can substitute vanilla wafers or a shortbread cookie for the crust. Also can vary the flavorings with raspberry, Amaretto, etc.

Provided by Monica in PA

Categories     Cheesecake

Time 1h10m

Yield 1 large cheesecake

Number Of Ingredients 9

3 (8 ounce) packages cream cheese, room temp
1 cup sugar
5 large eggs
2 cups crushed Oreo cookies
5 tablespoons melted butter
1 teaspoon vanilla extract
2 ounces chocolate chips, melted
1/2 cup sour cream
6 ounces chocolate chips, melted

Steps:

  • Cream together cream cheese& eggs.
  • Make sure they are both at room temperature.
  • if possible this will prevent lumps.
  • Add in sugar and vanilla and mix.
  • In separate bowl, combine crushed cookies with melted butter.
  • In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
  • Reserve 1/4 of the batter and set aside.
  • Pour remaining batter into the pan on top of crust.
  • Take reserved mixture and mix in melted choc.
  • Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
  • Bake at 300°F for 50 minutes.
  • Let cool for 2 hours.
  • Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

NEW YORK STYLE CHOCOLATE CHEESECAKE



New York Style Chocolate Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 12 to 16 servings

Number Of Ingredients 13

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
  • Lightly grease the bottom and sides of a 9-inch spring-form pan. 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.
  • 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. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. 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.
  • Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

NEW YORK-STYLE CHEESECAKE WITH CHOCOLATE CRUST



New York-Style Cheesecake with Chocolate Crust image

This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for pans
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

Steps:

  • Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
  • Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
  • Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

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