Belgian- Chocolate Cheesecake
- 1 pound semi-sweet chocolate, chopped (I used chocolate chips)
- 1 1/2 pounds cream cheese, room temperature
- 2 ⁄3 cup sugar
- 4 large eggs, room temperature
- Whipped cream or chocolate ganache
Adapted from chron.com
Preheat the oven to 300 degrees. Butter a 9-inch spring-form pan and line with parchment.
In a double boiler melt the chocolate over low heat.
Remove the pan of chocolate when it is nearly melted and continue stirring with a rubber spatula until entirely melted and smooth.
Cool the chocolate to 90 degrees, stirring occasionally.
In a mixer with the paddle attachment, beat the cheese at medium high until smooth, about 2 minutes.
Add the sugar and continue beating for an additional 3 minutes, scraping down the sides of the bowl several times, until the sugar is dissolved and the mixture is light, fluffy and smooth. It should be the consistency of sour cream and be free of lumps.
In a small bowl whisk the eggs together.
With the mixer on low, slowly add half the eggs, stopping and scraping down the sides of the bowl.
Continue mixing and add the remaining eggs.
Still on low speed, slowly pour the cooled chocolate in the center of the bowl.
Remove the bowl from the mixer stand, scrape down the sides and, using a rubber spatula, fold in any white traces remaining.
Pour the mixture into the prepared pan, smoothing the top.
Place the pan on a rimmed baking sheet and transfer to the oven.
Pour about ½ inch of steaming water onto the baking sheet to create a "bain-marie," or water bath.
Bake for 55-65 minutes.
The edges should pull away from the sides of the pan, and the top will appear dull.
Let cool in the pan for 2-4 hours.
Serve the cake at room temperature with whipped cream or pour chocolate ganache over the top.