Easy Chocolate Cheesecake

Easy to bake and yummy. Remember to cool the cake before removing it from the pan.. I had forgotten to cool the cake Before removing the clip and the crust drop out creating a mess. Otherwise it should turn out well.

I have tried a lot of chocolate cheesecake recipes and, to me, this has the best flavour. probably, the only way to keep it from cracking is to use a bain marie, but I like the texture of a cheesecake that is baked dry better so I made it exactly according to the recipe and pipes some whipped topping on it with a French tip to cover the cracks. That looks better anyway.

It was very good. My guest loved it and took leftovers home.

This was an amazing cheesecake to me. This is my second cheesecake I have made, so it might not be as good to people that call themselves amazing chefs. The only problem is that its cracks very easily. However this was not a problem as it was only a small family get together, but I will remember next time.

This cheesecake has a great, rich flavor, however leaving it in the oven for 1hr with the over off after the cooking time was finished caused it to turn out over-done and dry. Next time I’d take it out and allow it to cool on the counter.

great recipe and a awesome addition by robert(1st coment)

I thought this was incredible! I used a food processor and pulsed the cream cheese first. After it was softened and creamy I added the sugar. Once blended, I added the eggs one at a time and mixed, and followed this with the chocolate, vanilla, and 2 TBS of flour. After this mixture was well blended, I added the sour cream and just pulsed until it mixed in. I thought the crust was excellent, and the cheesecake fantastic. Not too sweet at all and a great consistency.

Very good tasting filling, makes a lot. I mixed it all in a food processor / blender in the order described above. Mixing the cream cheese and sugar, then mixing the eggs, then mixing everything else. I added a little bit of water to the chocolate chips and microwaved for two minutes then poured in. It was chunky still but mixed well. I then tasted it and decided to add 1/2 cup more chocolate. I also used a pre made graham cracker crust and did not garnish. The filling was overflowing with some not used so I ended up being able to make 2-9 inch cheesecakes using this recipe.

Made this for Thanksgiving. Nothing was left. Wished I had made 2! One for the guests and one for me. Awesome!!

Excellent! Not too sweet, my minor changes: -I baked the graham cracker crust because I like it crisp and cookie-like (about 10 min at 350*) -I reduced the flour to 2 Tbs and added in 1 Tbs cornstarch. It really helps with the custard like consistency. – I sprayed down the side with spay oil after baking the crust. -I baked it at 250* for 70 min with a big pan full of boiling/steaming water underneath, without even peaking once (it killed me). Then, I turned the oven off and left it in there for at least another hour. Then, I pulled it out and put it in the fridge. It took at least 4 hours to cool and it was awesome the next day. I know these add up to bigger changes, but I followed the ingredients list otherwise and it was A-maz-ing. I bought some caramel sauce to drizzle in it, and I forgot to use it, the cheesecake was so good on its own.

Came out dry and cracked and barely a taste of cheesecake.

This cheesecake has a great texture and very smooth. The family very much enjoyed this special treat.

My cheesecake turned out great flavorwise as far as my family is concerned. They said they definitely want it again. I used the pan of water in the bottom of the oven, but the cheesecake developed a crack down the center anyway. I researching why, I found that several “youtube” sites stated that you can beat all the ingredients as long as you like, but the eggs should go in last. They should be slightly beaten before they are added, and the mixture should only be slowly beaten until the eggs are incorporated. I will try this the next time to see if this helps. But all and all, not bad for my first try at cheesecake.

This was my first cheese cake attempt. I followed the recipe exactly as it was posted and it turned out pretty near perfect (1 little crack). I did take other posters advice with using some water in the oven for moisture. Topped it with fresh blueberries and drizzled the sauce (sweetened sour cream & sugar), and the family loved it. Thank you for posting this recipe. Simple and Delish.

For an easy and elegant addition add fresh strawberries on top.

My first cheesecake, turned out beautiful. No cracks I used 1 pkg. of oreo cookies for the crust, twisted them apart and scraped the frosting (chocolate) saved that to ice graham crackers (childhood thing) added 2 Tab of cocoa powder with the mini chocolate chips to make more chocolaty. Sprinkled remainder of chips on top before baking. Was very nervous about the water bath, So I followed another reader and placed a 9×13 pan of water on the rack below the cheesecake, still nervous so I placed a jelly roll pan under the cheesecake and placed just enough water in that pan to come just up to the bottom of cheesecake. After baking and then turning off the oven left it in the oven for two hours. Let it finish cooling on the counter. Then to the freezer, next morning took it out of the pan, sliced it wrapped each piece in plastic wrap and back to the freezer. With only 2 of us, this way keeps us from eating the whole thing. And it freezes well, my husband actually likes to eat it frozen!

Mind blowing! I changed that a little, used one tub of cottage cheese, one of mascarpone, 2 bars of dark chocolate, added cocoa powder and used little sugar and tennis biscuits for base. But, wow, so delicious and not too sweet, don’t like too sweet.

Tastes delicious, but cracked all across the top, so presentation was not good. Still, a definite repeat!

I’ve been making this recipe for several times and it always turned out great.

Excellent recipe! This is the second time I’ve made a cheesecake, and both came out superbly!!!

Too dry! I think the leaving in the oven was not necessary.