Lemon Chocolate Chocolate Cheesecake

This recipe is for making three cheesecakes. Keep one for yourself and give two away. Don’t miss Jerry’s “essay” on cheesecakes.

Lemon Chocolate Chocolate Cheesecake

5 from 1 vote
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Course: Dessert
Cuisine: American, Vegetarian


  • 6 pounds cream cheese
  • 3 cups sugar
  • 1 cup cream
  • cup lemon juice (160 cm)
  • 3 caps lemon extract
  • 2 teaspoons lemon peel
  • Blackout Cake crumbs
  • 1 cup chocolate chips (little ones)


  • Beat cream cheese and sugar well, scrape down the sides.
  • Add cream and lemon ingredients. Beat well, scrape down the sides.
  • Add eggs. Mix well, scrape, mix again.
  • Press Blackout Cake crumbs into bottom of well sprayed 10" pans. Pour batter evenly into the 3 pans. Sprinkle chocolate chips over each.
  • Bake at 270F for 90 minutes. Continue to bake for another 30 minutes with oven open.
  • Turn off oven, close oven door, let cool for 2 hours.


Pans should be placed in water bath for baking.  And don’t miss Jerry’s comments about making a New York-style cheesecake.

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