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Milk Chocolate Cheesecake

  • Yield: 12 servings


  • 1 cup oreo cookie crumbs
  • 1 cup butter cookie crumbs
  • 1/2 cup melted unsalted butter
  • 3 pounds cream cheese, softened
  • 2 cup sugar, in all
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup melted milk chocolate
  • 2 cups fresh raspberries
  • Juice of one lemon
  • 1/4 cup Grand Marnier
  • Whipped cream in a pastry bag with star tip
  • Fresh mint sprigs
  • Chocolate curls
  • Powdered sugar in shaker
  • Cocoa powder in shaker


  • Preheat the oven to 350 degrees. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.