Deep Dark Chocolate Cheesecake
From pinkpasta 17 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-
Love, Chocolate Cheese Cake;)
efitobx
in Norfolk loved it
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Another WONDERFUL recipe that I'm putting on top of my "to-do" list....
Take care and have a great weekend!!
Lori
momofsixil
in Davis loved it
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*THUDDDDDDDDDD*
danadooley
in Singapore loved it
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