Deep Dark Chocolate Cheesecake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store). Ingredients:
24 chocolate wafer cookies (from one 9-ounce package) |
1 tablespoon sugar |
1/4 cup butter, melted |
9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate |
4 (8 ounce) packages cream cheese, room temperature |
1 1/4 cups sugar, plus |
2 tablespoons sugar |
1/4 cup unsweetened cocoa powder (preferably scharffen berger) |
4 large eggs |
3/4 cup whipping cream |
6 ounces scharffen berger 70% cocoa bittersweet chocolate |
1 tablespoon sugar |
bittersweet chocolate curls |
Directions:
1. For crust:.
2. Preheat oven to 350°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.
8. Cool while preparing filling.
9. Maintain oven temperature.
10. For filling:.
11. Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
12. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
13. Blend cream cheese, sugar, and cocoa powder in processor until smooth.
14. Blend in eggs 1 at a time.
15. Mix in lukewarm chocolate.
16. Pour filling over crust; smooth top.
17. Bake until center is just set and just appears dry, about 1 hour.
18. Cool 5 minutes.
19. Run knife around sides of cake to loosen. 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 made 3 days ahead.
26. Cover with foil and keep refrigerated.
27. Release pan sides.
28. Transfer cheesecake to platter.
29. Top with chocolate curls.
30. Let stand 2 hours at room temperature before serving.
31. ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
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