How to make it

  • Crust

  • Preheat oven to 350°F. Butter a 9” springform pan and line the base with parchment.
  • Mix all the crust ingredients together well.
  • Press evenly onto the bottom (not the sides) of the prepared pan.
  • Bake just until set, about 6 minutes.
  • Set aside while preparing filling. Keep oven on.
  • Filling

  • Melt the chocolate in the microwave or over a pot of simmering water until smooth and glossy.
  • In a bowl, beat cheeses, sour cream, brown sugar, cocoa powder, cornstarch and salt until smooth. Blend in eggs, 1 at a time.
  • By hand, fold in the chocolate until just blended in, trying not to incorporate air.
  • Pour filling over crust and rap sharply on a countertop to dislodge air pockets.
  • Smooth the top and place in a deep roasting pan.
  • Pour boiling water into the roasting pan, about ½ way up the side of the springform.
  • Bake until center is just set and just appears dry, about 1 hour.
  • Turn the oven off and cool the cheesecake inside for 1 hour, then remove from the oven and waterbath and cool 1 hour on a rack.
  • Run a knife around the side of cake to loosen the ring, but do not remove it.
  • Cover loosely and chill overnight before removing the ring and slicing.
  • Serve with Raspberry Compote

Reviews & Comments 2

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    " It was excellent "
    sheracj ate it and said...
    The health nut in me is going "noooo" but the inner child in me is going "when do we eat???"
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  • x5 5 years ago
    ohh that look's good
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 441.6
    Total Fat: 34.0 g
    Cholesterol: 99.5 mg
    Sodium: 226.6 mg
    Total Carbs: 38.5 g
    Dietary Fiber: 2.3 g
    Protein: 7.7 g
    Was this review helpful? Yes Flag

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