Dark Chocolate Cheesecake - East Coast |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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Got this fabulous recipe from Gourmet's 50th Anniversary issue. Gourmet recommends Scharffen Berger chocolate, if you can't find, substitute another high-quality bittersweet chocolate, I like Callebat. I usually buy Callebat mini chocolate chips and then I don't have to chop the chocolate. FYI...The cheescake must be chilled overnight. Enjoy! Ingredients:
24 chocolate wafer cookies, from one 9-ounce package |
1 tablespoon sugar |
1/4 cup butter, melted, 1/2 stick |
9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate, chopped |
4 (8 ounce) packages cream cheese, room temperature |
1 1/4 cups sugar, plus |
2 tablespoons sugar |
1/4 cup unsweetened cocoa powder (preferably sharffen berger) |
4 large eggs |
3/4 cup whipping cream |
6 ounces scharffen berger 70% cocoa bittersweet chocolate, chopped |
1 tablespoon sugar |
bittersweet chocolate, curls |
Directions:
1. FOR CRUST:.
2. Preheat oven to 350 degrees F.
3. Butter 9 inch diameter springform pan with 3 inch high sides.
4. Blend cookies in processor until finely ground; blend in sugar.
5. Add melted butter and process until well blended.
6. Press crumbs evenly onto bottom (not sides) of prepared pan.
7. Bake just until set, about 5 minutes. Cool while preparing filling.
8. Maintain oven temperature.
9. FOR FILLING:.
10. Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
11. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
12. Blend cream cheese, sugar, and cocoa powder in processor until smooth.
13. Blend in eggs 1 at a time.
14. Mix in lukewarm chocolate.
15. Pour filling over crust; smooth top.
16. Bake until center is just set and just appears dry, about 1 hour.
17. Cool 5 minutes.
18. Run knife around sides of cake to loosen.
19. Chill overnight.
20. FOR TOPPING:.
21. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
22. Cool slightly.
23. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
24. Chill until topping is set, about 1 hour.
25. DO AHEAD: Can be make 3 days ahead. Cover with foil and keep refrigerated.
26. Release pan sides.
27. Transfer cheescake to platter.
28. Top with chocolate curls.
29. Let stand 2 hours at room temperature before serving.
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