Wednesday, June 27, 2012

Deep Dark Chocolate Cheesecake

While I enjoy an occasional piece of cheesecake it isn't a favorite.  A brownie or chocolate chip cookie would be the top of my dessert list.   This is Austin's birthday so I did something he would like, Mexican meal and a chocolate cheesecake for dessert.  I haven't made a chocolate cheesecake in about 30 years but this came out amazing.  The recipe comes from Bon Appetit  2006 from Jeanne Kelley.  I adapted it a bit, this is a cheese cake to feed a large crowd.  It is so rich and dense you'll want to serve very small pieces.

Deep Dark Chocolate Cheesecake
      (my adapted version)


Crust:  24 chocolate wafers (I substituted Oreos--good choice)
           1 T sugar  (I omitted this)
           1/4 c butter, melted


1-- 9 oz bar of your favorite semi-sweet chocolate
4 -- 8oz pkgs cream cheese @ room temperature
1 1/4 c sugar
1/4 c unsweetened cocoa powder
4 large eggs


3/4 c whipping cream
6 oz semi sweet chocolate
1 T sugar

For crust:
   preheat oven to 350°.  Butter 9" spring form pan or 13 x 9 pan.

Place all cookies and sugar in food processor until finely ground, then add melted butter and pulse till blended.  Press into pan and bake 5 minutes, let cool while making filling.


In double boiler melt chocolate till smooth, let cool till room temp.
Wipe out processor blend cream cheese, sugar and cocoa till well blended, then add eggs one at a time blending between each.  Mix in chocolate.  Pour mixture over crust and smooth out top.  Bake for about 1 hour or till just set, top will look dry.  Cool 5 min, run wet knife around edge to loosen from pan.  Refrigerate overnight ( I made it in the morning and refrigerated it about 6 hours)


In top of double boiler again melt chocolate with cream and sugar stirring well.  When melted, blended and smooth spread over top of cake to within 1/2 inch of cake edge.  Chill about 1 hour.  If using spring form you can now release sides and remove cake.  Cover with foil and keep refrigerated.

crumbs baked 5 min @ 350°
spread cream cheese layer over crumbs
bake about 1 hour @ 350°
let cool, run knife around edge (mainly to remove if
using springform pan), refrigerate overnight
spread topping to just short of edge, refrigerate 1 hour

top with some grated chocolate


a few of the crew stopped by

By the way,
it is a messy clean up!

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