Real Recipes From Real Home Cooks ®

double chocolate cheesecake (restaurant style)

(3 ratings)
Recipe by
Peggi Anne Tebben
Granbury, TX

We made these in the restaurants for several years. It has a smooth & creamy texture. We mixed up several batches at one time & made several & froze some. I like to make mine about 3" thick & slice thinner pieces. Enjoy! I do not have an exact baking time on this, because it varied with how many were in the oven. We used a pizza oven for these.

(3 ratings)
prep time 25 Min
method No-Cook or Other

Ingredients For double chocolate cheesecake (restaurant style)

  • CRUST
  • 1 cup crushed oreo cookies
  • 1/4 cup sugar
  • FILLING
  • *3 squares semi-sweet chocolate
  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tbsp.. vanilla
  • 1/2 cup sugar
  • TOPPING
  • 2 cup sour cream
  • 1/2 cup brown sugar
  • DRIZZLE FOR TOPPING
  • *1 square of semi-sweet chocolate

How To Make double chocolate cheesecake (restaurant style)

  • 1
    PREPARE PAN BY WRAPPING FOIL AROUND BOTTOM & 1/2 WAY UP THE SIDES, OF AN 8" SPRINGFORM PAN, TO PREVENT LEAKAGE. SPRAY WITH PAN COATING. PREHEAT OVEN TO 325°.
  • 2
    CRUST:
  • 3
    CRUSH COOKIES IN FOOD PROCESSOR. MIX ALL INGREDIENTS & PRESS INTO BOTTOM ONLY OF SPRING FORM PAN.
  • 4
    FILLING:
  • 5
    MELT THE 3 SQUARES OF CHOCOLATE IN LARGE MICROWAVE BOWL.* WE USED BAKER'S CHOCOLATE.
  • 6
    THEN ADD REMAINING FILLING INGREDIENTS & BEAT WELL.
  • 7
    POUR OVER CRUST IN PAN. IF THIS IS NOT ENOUGH, MAKE MORE TO ACHIEVE ABOUT 3" THICHNESS, KEEPING IN MIND THAT THIS WILL RISE SOME.
  • 8
    BAKE @ 325° UNTIL DONE: JUST STARTING TO BROWN, BUT NOT JIGGLY IN THE MIDDLE. MUST BE SET OR THE NEXT STEP WILL CAUSE IT TO FALL.
  • 9
    MIX TOPPING.
  • 10
    THEN GENTLY SPREAD TOPPING OVER CAKE & RETURN TO OVEN FOR ANOTHER 10 -15 MINUTES OR UNTIL IT IS JUST STARTING TO SLIGHTLY BROWN. TURN OFF OVEN & LEAVE IN THERE FOR ABOUT 20 MINUTES OR SO.
  • 11
    REMOVE FROM OVEN & WHEN COOLED SLIGHTLY, RUN KNIFE AROUND EDGE OF PAN TO PREVENT CAKE FROM CRACKING.
  • 12
    WHEN COMPLETELY COOL, MELT 1 SQUARE OF CHOCOLATE IN PLASTIC BAGGIE. BARELY SNIP ONE CORNER OF BAGGIE- SLIGHTLY LARGER THAN A PIN HOLE- & DRIZZLE UP & DOWN, THEN SIDE TO SIDE.
  • 13
    NOTE:THIS IS FOR A SMALL CHEESECAKE. DOUBLE OR TRIPLE FOR A REGULAR SIZE ONE. THIS CAN BE WRAPPED UP TIGHTLY & FROZEN.
  • 14
    I also make a chocolate ganache to decorate part of it with and some homemade whipped cream

Categories & Tags for DOUBLE CHOCOLATE CHEESECAKE (RESTAURANT STYLE):

ADVERTISEMENT
ADVERTISEMENT