Deep Dark Chocolate Cheesecake

Deep Dark Chocolate Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust

  • 24

    chocolate wafer cookies (from one 9-ounce package)

  • 1

    tablespoon sugar

  • ¼

    cup (½ stick) butter, melted

  • Filling

  • 1

    9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped

  • 4

    (8-ounce) packages cream cheese, room temperature

  • cups plus 2 tablespoons sugar

  • ¼

    cup unsweetened cocoa powder (preferably Scharffen Berger)

  • 4

    large eggs

  • Topping

  • ¾

    cup whipping cream

  • 6

    ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped

  • 1

    tablespoon sugar

Directions

For crust: Preheat oven to 350°F.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.


Nutrition

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