Double Chocolate Cheesecake!!
This is the first cheesecake I’ve ever made that didn’t crack! It was gorgeous after it was baked. This is for serious chocoholics. It’s so creamy it almost looks like ice cream doesn’t it?! To Read More, Click On The Recipe Title.
I made the cheesecake and the ganache for the top yesterday. The recipe said it had to sit in the fridge overnight. The ganache can be made a day ahead and kept in the fridge so that’s what I did. Since I basically have no patience when it comes to baked goods and wanting to know instantly how it tastes, it almost killed me to leave it alone so it could set up. I wasn’t disappointed, this cheesecake is heaven. The recipe said to wrap the spring form pan with a double layer of foil and put it in a water bath to bake. I’m convinced this is what kept it from cracking on top. Why did I pick this recipe? The cream, how could it be bad with all that whipped cream in it. I didn’t use the chocolate wafer cookies the recipe called for, not when they cost over $6.00 for 9 ounces, I used the graham cracker crumbs I already had. This exquisite recipe came from Epicurious and had over 159 great reviews, I hope you try this, it’s seriously a magnificent cheesecake!
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Double Chocolate Cheesecake
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
Preheat oven to 350°F. Wrap outside of 9-inch-diameter spring form pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place spring form pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of spring form pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer spring form pan t rack and cool. Cover; chill cake overnight.
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.