Best 3 Best Chocolate Cheesecake Recipes

Welcome to the journey of discovering the ultimate guide to creating the most delectable chocolate cheesecake that will tantalize your taste buds and leave you craving for more. In this comprehensive guide, we will unveil the secrets and techniques to crafting a velvety smooth, rich, and indulgent chocolate cheesecake that will be the star of any occasion. We'll explore every step of the process, from selecting the finest ingredients to achieving the perfect balance of flavors, textures, and presentation. Get ready to embark on a culinary adventure that will transform your love for chocolate cheesecakes into an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

BEST CHOCOLATE CHEESECAKE

Best Chocolate Cheesecake image

This is from a Jean Pare book, and it really is the best. Freezes well too. Cook time does not include time for cooling and chilling.

Provided by lucy k.

Categories Cheesecake

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup butter or 1/3 cup margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
2 cups chocolate chips
1/2 cup butter or 1/2 cup margarine
1 cup heavy cream, whipped
1 -2 cup raspberries, fresh or frozen
semisweet chocolate, shaved

Steps:

Crust: Melt butter in saucepan.
Stir in crumbs, sugar and cocoa.
Mix well.
Press into bottom and 3/4 way up sides of ungreased 10 inch springform pan.
Do not bake.
Filling: Beat cream cheese and sugar until blended.
Add eggs, 1 at a time, beating after each addition.
Mix in sour cream.
Combine chocolate chips and butter in saucepan over low heat until melted.
Stir often.
Add chocolate to cheese mixture.
Pour into prepared pan.
Bake in 325 degree oven for about 90 minutes until center is firm.
Cool at room temperature, then chill.
Top with whipped cream, raspberries and shaved chocolate.

THE BEST CHOCOLATE RICOTTA CHEESECAKE

The Best Chocolate Ricotta Cheesecake image

From Renny Darling

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 12

Ingredients

chocolate walnut crust: 1 1/2 cups chocolate wafer crumbs
1/3 cup melted butter
1/3 cup finely chopped walnuts
mix together all ingredients until blended. press mixture on bottom of 10 inch springform pan.
filling: 1/4 cup cream
8 oz. semisweet chocolate chips
1 pound (16 oz) ricotta cheese, room temperature
1/2 lb. cream cheese, room temperature (8 oz)
1 cup sugar
3 eggs, room temperature
1 cup sour cream
2 t. vanilla

Steps:

1. In pan, heat cream. Add chocolate chips and stir until chocolate is melted. Do this over low heat so that chocolate does not scorch. Beat together remaining ingredients until blended. Beat in melted chocolate. Pour into prepared crust and bake at 350 for about 55 minutes or until a cake tester inserted 1 inch off center, comes out clean. Do not overbake. Allow to cool in pan and then refrigerate for 4 to 6 hours. Overnight is better. Decorate top with chocolate curls. Remove from refrigerator 20 minutes before serving. Serves 12 To make chocolate curls, run a vegetable peeler down the sides of a chocolate bar that is at room temperature. Source: Renny Darling

HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE RECIPE

Hershey's Best Loved Chocolate Cheesecake Recipe image

Provided by Aqualeo

Number Of Ingredients 9

Ingredients

Quick Chocolate Crumb Crust(recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container(8 oz.) dairy sour cream
2 tsp. vanilla extract
1/2 cup HERSHEY'S Cocoa
2 tbs. all-purpose floor
3 eggs
Quick Chocolate Drizzle(recipe follows)

Steps:

Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of your cheesecake.
Don't overbeat the cream cheese. Overbeating can make the cheesecake dense and grainy.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake is firm and has a good texture.
Top the cheesecake with your favorite toppings. Some popular options include chocolate ganache, whipped cream, and fresh berries.

Conclusion:

Chocolate cheesecake is a classic dessert that is always a hit. By following these tips, you can make a chocolate cheesecake that is rich, creamy, and delicious. Whether you are making it for a special occasion or just because you love chocolate, this cheesecake is sure to please everyone.