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New York cheese cake with chocolate

A rich and creamy dessert, original American recipe

by Ada Parisi
5 min read
New York cheese cake al cioccolato

New York cheese cake with chocolate and raspberries, Original American Creamy Cheese Cake Recipe. Today's recipe is a bomb, in all directions: is a caloric bomb undoubtedly, having regard to ingredients. Is’ a bomb of taste, because when you've tasted a teaspoon of this New York dark chocolate cheesecake, creamy, with the base crunchy and the acidity of raspberries, You can no longer do without it. If you have not already tried my NEW YORK CHEESE CAKE, I urge you to do so and to carefully watch VIDEO RECIPE STEP BY STEP on my YouTube channel, which you can also apply almost 100% to the New York chocolate cheesecake.

Is’ a bomb as a recipe in itself, because It is extremely easy to prepare and success, I guarantee, is insured. I prepared it with a extra dark chocolate, more sinful, but you can also do with milk chocolate or white (150 and 170 grams respectively doses increasing).

As a garnish, instead of the classic cheesecake compote, I preferred to use raw raspberries. Whether to have a higher acidity in contrast with the sweet, whether for a mere matter aesthetics, I confess. Obviously, in this case you can use cranberries, Ribes, both cooked both raw. While in spring and summer, especially since it's a dessert that is eaten cold, I would pair the chocolate cheesecake with strawberries, apricots and peaches.

Is’ important that the sweet rest overnight in the refrigerator, to firm and so that the flavors blend well. I'm sure you will enjoy it very much. If you prefer to try a cake without baking, then what for you is the cremosissima CHEESE CAKE WITHOUT COOKING WITH MORE AND BLUEBERRY. Even this sweet find the VIDEO RECIPE on my YouTube channel. Have a good day.

New York cheese cake al cioccolato


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



450 grams of cream cheese (Philadelphia, robiola or ricotta)

120 grams of dark chocolate

a pinch of fine salt

4 whole eggs

90 grams of sugar cash

1 tablespoon organic vanilla extract

fresh raspberries or other red fruit for garnish

powdered sugar for garnish


140 grams of Digestive type cookies

80 grams butter, melted

2 tablespoons unsweetened cocoa powder

30 grams of brown sugar

a pinch of fine salt


Chocolate cheesecake and raspberries, baked

For the base of the cheesecake with chocolate and raspberries: put in Blender cookies, Salt, the cocoa powder and sugar and blend until all powder. Add the melted butter and continue to whisk until mix. Grease the Pan and flour it lightly, then pour the mixture of cookies and cocoa on the bottom, pressing and levelling well both on the bottom on both sides, to form an edge like a tart. Store the tortiera in the refrigerator for at least an hour.

Meanwhile preheat the oven to 150 degrees static.

For the filling of cheesecakes chocolate and raspberries: working with an electric mixer (or in a food processor) the cream cheese with the sugar, salt and vanilla, until the mixture is smooth and soft. Add one egg at a time, continuing to whip at medium speed, until the mixture has absorbed the egg well. Then follow the same procedure with the other three eggs. Eventually, you will need to obtain a dough very creamy.

Coarsely chop the chocolate and melt it in a double boiler or in the microwave, then pour flush in the cream cheese and egg, always working the mixture with the beaters on low speed. Pour the cream cheese and chocolate into biscuit base.

Place the New York Chocolate Raspberry Cheesecake pan inside a larger pan and fill it with water until it is two-thirds the height of the cake pan, then bake, a medium height, for 45-50 minutes. Remember that the cheese cake with chocolate and raspberries (like any cheesecake) must remain creamy center. Cool the cake completely and let it rest in the refrigerator over night.

Garnish the chocolate cheesecake with raspberries or fruit that you have chosen, sprinkle with a little icing sugar and serve. Bon appétit!

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Maia April 25, 2017 - 10:56

Headboard: great! If I wanted a base thicker, How would I change the amounts and cooking times?
Thank you very much.

Ada Parisi April 26, 2017 - 11:16

Hi Maia, Thanks! If you want a thicker base simply increase proportionately the amount of biscuits and butter. I'd say a 60 grams of butter cookies and 15 should be enough. Obviously the alternative is to reduce the diameter of the base. Cooking themes remain the same. A warm greeting, ADA

Maia April 1, 2017 - 09:04

A few questions: because it measures the Pan you used? Can I use a vanilla instead of the extract? And if you'd replace raspberries with strawberries?
Thanks and good day.

Ada Parisi April 1, 2017 - 13:15

Here I am! Then my Pan was 24 cm, You can also use it 22 making it cook few minutes onwards. You can safely use the vanilla pod and of course strawberries, both raw and slightly Sauté in a pan with a little sugar and lemon juice. I hope you like it!!!!

Maia April 5, 2017 - 05:53

Thank you very much! Just prepare it, let you know. Your desserts I have tried so far found them all great!

Ada Parisi April 5, 2017 - 11:07

But thanks to you! then I look forward!!! a warm greeting, ADA

Antonella March 31, 2017 - 12:33

Dear Ada! Hello and welcome back!
Beautiful this cheese cake, chocolate makes all the difference! I while ago I prepared a marbled paper, cocoa and vanilla :-). Great for summer!
Bye bye!

Ada Parisi March 31, 2017 - 12:55

Thanks Antonella! I also find it to be a great summer solution, in fact I suggest to try it with peaches and apricots, I can't wait for it to arrive the good fruit!


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