Milk Chocolate Cheesecake

May 12, 2006 — -- We asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America." Susan Martin of Concord, N.H., wrote: "I would love to see Emeril make a summer cheesecake -- something perfect for Mother's Day." Susan, you get your Mother's Day wish. Here is Emeril's recipe for a milk chocolate cheesecake.

Milk Chocolate Cheesecake

(Recipes courtesy Emeril Lagasse, originally appearing in "Emeril's TV Dinners," William Morrow Publishers, New York, 1998)

Yield: one 10-inch cheesecake; 12 servings

Ingredients

2 cups chocolate cookie crumbs, such as Oreos or chocolate wafers

1/4 pound (1 stick) unsalted butter, melted

3 pounds cream cheese, softened

2 cups sugar

6 large eggs

1 cup heavy cream

1/2 cup bleached all-purpose flour

Pinch of salt

1 teaspoon pure vanilla extract

8 ounces milk chocolate, melted

1/4 cup Grand Marnier

2 pints assorted fresh berries, such as raspberries, strawberries, and blackberries, rinsed and hulled if needed

2 cups Sweetened Whipped Cream, for serving (recipe below)

Sprigs of fresh mint

Directions

Preheat the oven to 350ºF.

Combine the cookie crumbs and melted butter in a medium-size mixing bowl. Thoroughly mix together, then press into the bottom of a 10-inch springform pan.

Beat the cream cheese in a food processor until smooth. Add the sugar and process. Add the eggs 1 at a time, running the processor in between each addition. Add the heavy cream, flour, salt, and vanilla and process until smooth, scraping down the sides of the bowl as needed. With the motor running, add the chocolate in a steady stream. Pour the mixture into the prepared pan. Bake until the center of the cake sets, about 1 hour and 15 minutes.

Remove from the oven and loosen the sides of the cake with a thin knife. Cool completely. If you like it slightly chilled, refrigerate for about 1 hour.

In a medium-size mixing bowl, combine the Grand Marnier and berries, cover, and refrigerate for at least 2 hours.

To serve, slice the cheesecake, spoon the berries on the slices, and top with the whipped cream and mint sprigs.

Sweetened Whipped Cream

Yield: Makes about 2 cups

Ingredients

1 cup cold whipping cream 3 heaping tablespoons confectioners' sugar

Directions

In a cold mixing bowl, beat the cream using an electric mixer until it begins to thicken. Add the sugar and continue beating until stiff peaks form. Serve immediately or refrigerate for up to 2 hours.