Deep Dark Chocolate Cheesecake
From pinkpasta 16 years ago
Ingredients
- CRUST: shopping list
- 24 chocolate wafter cookies (from one 9-ounce package) shopping list
- 1 tablespoon sugar shopping list
- 1/4 cup (1/2 stick) butter, melted shopping list
- FILLING: shopping list
- 1 9.7-ounce bar Sharffen Berger 70% cocoa bittersweet chocolate, *chopped shopping list
- 4 (8-ounce) packages cream cheese, room temperature shopping list
- 1 1/4 cups plus 2 tablespoons sugar shopping list
- 1/4 cup unsweetened cocoa powder ( preferably Sharffen Berger) shopping list
- 4 large eggs shopping list
- TOPPING: shopping list
- 3/4 cup whipping cream shopping list
- 6-ounces Sharffen Berger 70 % cocoa bittersweet chocolate, *chopped shopping list
- 1 tablespoon sugar shopping list
- bittersweet chocolate curls for garnish shopping list
- * If unavailable, substitute another high-quality bittersweet chocolate shopping list
How to make it
- FOR CRUST:
- Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- FOR FILLING:
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth.Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- FOR TOPPING:
- Stir cream, 6-ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 -inch of edge and filling any cracks. Chill until topping is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover with foil and keep refrigerated.
- Release pan sides. Transfer cheesecake to platter.Top with chocolate curls.Let stand 2 hours at room temperature before serving.
The Rating
Reviewed by 16 people-
Mmmmm SB chocolate, cheesecake? Can't go wrong there!
jo_jo_ba
in Oshawa loved it
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Oh, good heavens, there goes all my willpower. Now I have to make this especially for my momma. We used to go out and order dessert first because we never had room after dinner to eat any. This looks identical to her favorite dessert at Habana Caf...more
snufflebunny15
in Tierra Verde loved it
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Just reading this, I gained weight! Love it!!!
shirleyoma
in Cove loved it
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