Yield: Yields one 9-inch cake.
Melt chocolate in the microwave
This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.
I've made this recipe many times. It's easy and reliable. I've varied the crust to suit the occasion (gluten-free, often). I often pipe whipped cream on top for a little more finished look. I am always the dessert maker among my friends, but this is secretly my favorite choice.
Easy, fail-proof chocolate cheesecake for a special occasion. Great every time. When someone new tastes it, they request it for THEIR birthday!
This is the best chocolate cheesecake I have ever tasted. My family loved it. I think the expresso powder and sour cream (instead of using heavy cream which I used in another chocolate cheesecake before) made a big difference in the flavor. Using a good quality chocolate makes a big difference too. I used Ghiradelli bittersweet chocolate. The only change I made was I used 24 crushed Oreo cookies (filling included) for my crust and I used a water bath (as I do with all my cheesecakes) and there were no cracks. I baked mine at 325 degrees for 70 min. Thanks for sharing this recipe. I will be making it again.
This recipe is absolutely fabulous! Much better than the Cheesecake Factory's Chocolate Cheesecake. I think the Expresso really brings out the chocolate flavor. Not quick and easy to make but time well spent. Get ready for all the complements.
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