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Milk Chocolate Cheesecake With Macerated Berries


  • 2 cups crushed chocolate wafers
  • 1 stick melted butter
  • 3 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 6 eggs, at room temperature
  • 1 cup heavy cream
  • 1/2 cup flour
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 cup melted milk chocolate
  • 2 pints, assorted fresh berries, such as raspberries, blackberries, blueberries, etc.
  • 1/4 cup Grand Mariner
  • 2 cups sweetened whipped cream
  • 12 sprigs of fresh mint


  • Preheat the oven to 350ºF. Combine the crumbs and the butter together. Mix well and press into a 10 inch spring-form pan. In a food processor, with the metal blade, process the cream cheese until smooth. Add 1 cup of 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 loosed the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting. In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well. Cover with plastic wrap and refrigerate for 2 to 3 hours. Slice the cake into twelve slices. Garnish each slice with the berries, sweetenwhipped cream and fresh mint sprigs.
  • Yields: 12 servings