Super Creamy Chocolate Cheesecake

"I haven't tried Scanner's, but the recipe makes one great cheesecake. :) - Gene

I'd give you a quote, but I died after the first bite. - Gene

Preparation Notes

Advanced Preparation
The total preparation time is around 4 to 5 hours. This includes allowing 2-3 hours for the baked cake to cool. But you will then need another 4 hours minimum in the refrigerator for the cake to become firm before serving. Actually, this cake benefits from mellowing and firming overnight in the fridge. It can be made a day or two before serving, or wrapped air tight and frozen for several weeks without flavor loss.
Special equipment
one 9.5" spring form pan, a sturdy baking sheet or jelly roll pan, and a double boiler (if you want to be proper about how to melt the chocolate.)
Baking time
40 min at 350 deg F, 10 minutes at 450 deg F
Makes one 9.5" cake. This can easily serve from 12-14 people as it does not take much to fill a person up.
Special notes
If your springform pan is not non-stick I recommend that you spread some butter on the bottom and sides of your pan before you use it. You can also achieve a similar effect by using two tablespoons more butter while making the crust. But this can result in the crust being a bit tricky to apply.

Crumb crust:

There are several variations to this, and I seem to never follow the same one at any one time. The original recipe recommended using about 1.75 cups of chocolate wafers. I usually do not have any of those on hand when I bake these, so I use graham crackers (I've also altered the recipe a fair bit from the original.) I found that using cinnamon coated graham crackers with a bit more butter results in a very tender crust that almost melts in to the cheesecake.

You can, also, if you want take 3/4 cup of finely ground toasted hazlenuts and liberally sprinkle them over the butter pan. Or any combination of the above.




  1. Let all ingredients reach room temperature. This is actually fairly important if you want your cheesecake to not separate or fissure while baking.
  2. Melt the chocolate. Either using a double boiler, or microwave, or however you like to do it best. Melt and stir until it is absolutely smooth. Then set aside for it to reach room temperature.
  3. You want to use a flat paddle if your mixer has one. If you use a whip, it will be too easy to aerate the mixture too much causing it to separate and cavitate while baking.
  4. Beat the cream cheese until smooth and soft. Add the sugar and salt and beat until the mixture is very creamy.

    Stop the mixer and scrape down the bowl.

    Add the eggs one at a time while mixing.

    Add the sour cream and the vanilla and beat until well combined.

  5. Take 1 cup of the cream cheese mixture and stir it in to the melted and cooled chocolate. Stir until the color is uniform.

    Then turn all of the chocolate mixture back in to the rest of the cream cheese batter and beat just to blend. Do not beat too much!

  6. Smooth the cake top flat. Set the filled pan on a sturdy baking sheet or jelly-roll pan. This is more a precaution, and to help the cake bake evenly than anything else. You do NOT want the pan to spring open either while cooking or while taking out the cake. This makes it easier to carry the cake-pan around without possibly tripping it. (Not that I've had this problem (knock, knock), but just thinking about it makes me take this precaution).

    Set the cake in the center of a pre-heated oven and bake for 40 minutes.

    NOTE: It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least!

    You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tape the side of the pan. It should not move in waves as if it were liquid.

  7. Remove the cake from the oven and set it on something that is heat proof.
  8. Increase the oven temperature to 450 deg F. While the oven is heating, prepare the topping by comining the sour cream and sugar.
  9. Wait until the oven has reached 450 deg F. (in my oven, this takes just over 10 minutes), then spread the topping on top of the cheese cake and return it to the oven.
  10. Bake for 10 more minutes.
  11. Turn the oven off and open the door. Let the cheese cake sit in the oven for about 30 minutes. (Well, you don't have to do this, but I do.)
  12. Remove the pan and set it on a wire rack to cool. This rack should be away from drafts.

    When it has reached room temperature, cover it with plastic wrap and stick it in the fridge for at least four hours to allow the cake to become firm.

    I recommend removing it from the fridge for about 30 minutes before you serve it.

I find this recipe makes a very very creamy cheese cake that is soft and quite tasty. I hope you enjoy it also.

My friends and co-workers all seem to highly recommend this cheesecake.

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