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!
Wanna print just the recipe, click here!
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.
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this post made my stomach do back flips it sounds so good. i loooove chocolate cheesecake. mmmm. congrats, ingrid 🙂
YUM!!! Double chocolate cheesecake… it sounds incredibly decadent!!! I like it!
Now that is some serious cheesecake! YUM!
Congratulation to Ingrid!
Wow Bunny, this cheese cake sounds utterly delicious.
Looks awesome! Congrats Ingrid!
Oh this does look like ice cream! I have to try this.
That is a beautiful cheesecake for sure! It looks exceptionally luscious. I have to tell you though, I don’t mind at all if my cheesecake cracks when I am adding a ganache topping. I just let the ganache fill the crack and it gives a sort of marbled effect to the slices where the crack was. Those are the best pieces!
I’m a serious chocoholic!! And I’m serious when I say I love this cake. It is so rich and decadent and divine!
Yay, me! How cool! Thanks ever so much for hosting the giveaway! Now on to that cheesecake. I tell ya that cheesecake has me thinking I like chocolate and need to make this asap.
Bunny it’s a beauty!
Oops, I forgot to mention to head on over to my blog. I’ve got something for you.
I like it too!
That looks absoulutley delicious!!
That cheesecake looks absolutely amazing! Oh, I would love a piece of it right now!
Yay to Ingrid! This looks absolutely delicious!! Cheesecake is a favorite of my favorite and chocolate to boot!
LOL, wouldn’t you know that the one cake that doesn’t crack gets covered with ganache.
It looks fabulous!
Congratulation to Ingrid!
I’d call this “double licious” !! my word, that looks just too good!
Sinfully good is what this is. A special occasion treat.
Oh my gah, this cheesecake looks like a total dream come true. I mean, how could you go wrong with double chocolate?! Eek, I wish I had a slice right this instant. Who needs breakfast when you could have double chocolate cheesecake? And, congrats, Ingrid!
wow you’re right no cracks! that is almost perfect. lucky you, I never get a smooth top like that, but then again I have an iffy oven temp.
Bunny, this cheesecake is gorgeous! You clearly have a divine mission to spread joy and chocolate in the world 🙂 Happy Spring!