Ingredients
- 1 3/4 cups chocolate wafer crumbs
- 1 cup plus 3 tablespoons sugar
- 8 tablespoons ( 1/2 cup) unsalted butter, melted
- 2 1/2 (8-ounce) packages cream cheese, softened at room temperature
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup sour cream
- 8 ounces melted semi-sweet chocolate, cooled slightly
Ganache (Chocolate topping)
- 1/2 cup heavy cream
- 5 ounces melted semi-sweet chocolate
Directions
Preheat oven to 350 degrees (if using a silver springform pan, or 325 degrees 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 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.
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.
For the ganache topping, heat 1/2 cup of heavy cream and 5 ounces semi-sweet chocolate. Once melted, cool ganache topping for a few minutes. Drizzle cheesecake with ganache topping. Enjoy!
This New York Style Cheesecake was light and fluffy. Had the perfect amount of chocolate with the light mousse-like texture in the body of the cheesecake, the perfect amount of ganache drizzled over the top with the crunch of the crust that had the flavor of my favorite cookie...Oreo. The blend of the ingredients came together nicely, the perfect balance of flavors and was pleasant to my palate. I like that it wasn't too rich with the overpowering tastes of chocolate. It was delectable and I would definitely make this for my loved ones and friends.
ReplyDeleteI tested the cheesecake and I found it to be smooth in texture. It has a pleasing taste. I loved it!
ReplyDeleteThe New York Style Cheesecake, with its variety of flavors, hits the palate at all the right times, dancing along the fine lines of sweet (the chocolate ganache), savory (my favorite part--the crust) and a little zing of tart in the filling of the cake, that defines its fullness and deliciousness in flavor; a true masterpiece! The New York Style's consistency is a perfect balance of rich to smooth, and the one lucky enough to get his or her fork into this delight is sure to enjoy its many textures.
ReplyDeleteSome might recommend an accent of fresh fruit for added sweet and tart, such as a raspberry on top, to enhance the experience, but I enjoy it just the way it is. It is, by far, the very best cheesecake I've ever had the pleasure of biting into, and it interacts so amiably to the taste buds! :) If the recipe can be reproduced, may it be in exactly the same way this cheesecake is designed, appreciating its uniqueness along the way, for it is a rare goodie.
I don't really like cheese cake. Too rich to eat much. And I'm not all that into chocolate either. But this was damn good cheese cake.
ReplyDeleteIt's not uber rich - you'll definitely want to finish your slice. And it has a strong finish - almost tart, although there's probably a better culinary word - that hits the back of your mouth.
Very tasty.