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Chocolate Cheesecake New York Style
I have a friend who loves cheesecakes. She always insists on helping me make a chocolate cheesecake and share it on my blog. Well, yesterday I made a Chocolate Cheesecake, but with a New York-style twist. I have some experience making creamy cheesecakes before, like Lychee Cheesecake or Honey Cheesecake, but it was my first time making a chocolate version. I found the taste surprising, so creamy and tasty! Now, it’s one of my favorite cheesecakes that I will make at least once a month or every Friday. This Chocolate Cheesecake New York Style is really worth it.
This chocolate cheesecake is perfect for chocolate and cheesecake lovers. It’s delicious and great for any special occasion. this recipe is easy and will make you feel like a dessert expert when you try it, Give it a shot and enjoy the deliciousness.
Why You Need to Try This Chocolate Cheesecake New York Style?
I love this Chocolate Cheesecake New York Style for many reasons. First, cheesecake is my go-to dessert for family treats. Second, this cheesecake is super yummy, I never knew chocolate could make cheesecake taste even better. The creamy chocolate on top of the crust is delicious. Lastly, having it with a Blueberry Banana Kiwi Smoothie makes it even tastier. The smoothie adds to the flavor, making the combo perfect.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz semisweet chocolate, melted and cooled slightly
Kitchen Equipment Needed
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil (for wrapping the springform pan)
How to Make Chocolate Cheesecake New York Style?
The crust
- Heat your oven to 325°F (160°C).
- Mix chocolate cookie crumbs, sugar, and melted butter in a bowl.
- Press the mix into a 9-inch round pan.
- Bake for 10 minutes, then let it cool.
The filling
- Beat cream cheese and sugar until smooth.
- Add eggs one by one, and mix well.
- Add vanilla extract and melted chocolate, and mix.
- Pour filling over the cooled crust.
- Bake for 55-60 minutes until set.
- Cool completely, then chill for at least 4 hours, ideally overnight.
Tips
- Let your cream cheese and eggs sit out at room temperature for about 30 minutes before using. This makes them easier to mix and creates a smoother texture in your cheesecake filling.
- Avoid overmixing the cheesecake batter, Use a gentle hand when combining the ingredients to keep the cheesecake light and creamy.
- For the best taste, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. this is necessary.
What to Pair with this Cheesecake New York Style?
You can pair this Cheesecake New York Style with some fresh strawberries for decoration and also to add a fruity touch to it, Also a whipped cream on top is good to have with it, and if you have little kids as I have, make them enjoy it with some vanilla ice cream.
As for drinks, you can enjoy it with a hot cup of coffee with the popular choice, or a refreshing glass of milk, or a fruity iced tea as I always do. These beverages balance out the richness of the cheesecake and enhance its flavors.
FAQ
Can I freeze Chocolate Cheesecake New York Style?
Yes, you can! Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in an airtight container. Freeze for up to one month.
Can I use store-bought chocolate crust for this cheesecake?
Using a store-bought chocolate crust can save time and still result in a delicious cheesecake. But the homemade one is Better.
How long will the cheesecake last in the refrigerator?
Properly stored, the cheesecake will last in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Can I substitute dark chocolate for the semisweet chocolate in the recipe?
Yes, you can substitute dark chocolate for semisweet chocolate if you prefer a richer, more intense chocolate flavor.
Do I need to grease the springform pan before adding the crust?
No, you don’t need to grease the springform pan since the crust contains enough butter to prevent sticking.
Conclusion
Enjoy this yummy chocolate cheesecake with our New York-style recipe. It’s super creamy and tasty! Share it with your friends who love desserts and don’t forget to subscribe to my blog for more yummy dessert recipes.
Chocolate Cheesecake New York Style
Course: DessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
1
hourCalories
450
kcalTotal time
1
hour20
minutesEnjoy A yummy chocolate cheesecake with New York Style, it's a smooth chocolate mixed with creamy cheesecake. It tastes so good, that you'll want more.
Ingredients
- For the Crust
1 ½ cups chocolate cookie crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
- For the Filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
8 oz semisweet chocolate, melted and cooled slightly
Directions
- The crust
- Heat your oven to 325°F (160°C).
- Mix chocolate cookie crumbs, sugar, and melted butter in a bowl.
- Press the mix into a 9-inch round pan.
- Bake for 10 minutes, then let it cool.
- The filling
- Beat cream cheese and sugar until smooth.
- Add eggs one by one, and mix well.
- Add vanilla extract and melted chocolate, and mix.
- Pour filling over the cooled crust.
- Bake for 55-60 minutes until set.
- Cool completely, then chill for at least 4 hours, ideally overnight.
Notes
- Let your cream cheese and eggs sit out at room temperature for about 30 minutes before using. This makes them easier to mix and creates a smoother texture in your cheesecake filling.
- Avoid overmixing the cheesecake batter, Use a gentle hand when combining the ingredients to keep the cheesecake light and creamy.
- For the best taste, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. this is necessary.
