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Chocolate Cheesecake
Apr. 28th, 2010 08:52 amAdapted from this recipe: http://allrecipes.com/Recipe/Fudge-Truffle-Cheesecake/Detail.aspx
Chocolate cookie crust:
* 8 1/2 ounces chocolate wafer cookies (some recommend using Oreos)
* 1/4 cup butter, melted
Cheesecake:
* 11 ounces bittersweet chocolate (I used a somewhat random combination of Swiss dark chocolate, Belgian chocolate chunks and Nestle's semisweet chocolate chips)
* 2 ounces unsweetened Baker's chocolate
* 2 tablespoons Droste or "Special Dark" cocoa powder (added because I felt the batter wasn't chocolatey enough)
* 3 (8 ounce) packages cream cheese at room temperature
* 1 (14 ounce) can sweetened condensed milk
* 4 eggs at room temperature
* 1 tablespoon vanilla extract
Directions
1. Preheat oven to 300 degrees F.
2. In a food processor, pulse the cookies into crumbs & pour in melted butter. Pulse a few more times to blend the butter in. Press ingredients into the bottom of a 9 inch springform pan.
3. In a glass bowl or measuring cup, melt the chocolate in the microwave. Heat for one minute, stir, then heat for 30 second intervals, stirring each time. Make sure the chocolate is very smooth but doesn't burn.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. (If the cream cheese & eggs are not room temperature, the chocolate will harden & form granules, and your cheesecake will not be a smooth.) Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. After 55 minutes, turn off the heat but leave the cake in oven as it cools. The cake will seem underbaked in the center, but it will continue to cook after you turn the heat off.
6. Chill overnight in the refrigerator before serving.
Some suggest topping the cheesecake with chocolate ganache, but I think that might be a bit overkill, as this cheesecake is very rich. Simple whipped cream may be perfect.
This recipe would be very easy to make gluten-free, using gluten-free chocolate cookies or graham crackers for the crust. KEEWERD
Chocolate cookie crust:
* 8 1/2 ounces chocolate wafer cookies (some recommend using Oreos)
* 1/4 cup butter, melted
Cheesecake:
* 11 ounces bittersweet chocolate (I used a somewhat random combination of Swiss dark chocolate, Belgian chocolate chunks and Nestle's semisweet chocolate chips)
* 2 ounces unsweetened Baker's chocolate
* 2 tablespoons Droste or "Special Dark" cocoa powder (added because I felt the batter wasn't chocolatey enough)
* 3 (8 ounce) packages cream cheese at room temperature
* 1 (14 ounce) can sweetened condensed milk
* 4 eggs at room temperature
* 1 tablespoon vanilla extract
Directions
1. Preheat oven to 300 degrees F.
2. In a food processor, pulse the cookies into crumbs & pour in melted butter. Pulse a few more times to blend the butter in. Press ingredients into the bottom of a 9 inch springform pan.
3. In a glass bowl or measuring cup, melt the chocolate in the microwave. Heat for one minute, stir, then heat for 30 second intervals, stirring each time. Make sure the chocolate is very smooth but doesn't burn.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. (If the cream cheese & eggs are not room temperature, the chocolate will harden & form granules, and your cheesecake will not be a smooth.) Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. After 55 minutes, turn off the heat but leave the cake in oven as it cools. The cake will seem underbaked in the center, but it will continue to cook after you turn the heat off.
6. Chill overnight in the refrigerator before serving.
Some suggest topping the cheesecake with chocolate ganache, but I think that might be a bit overkill, as this cheesecake is very rich. Simple whipped cream may be perfect.
This recipe would be very easy to make gluten-free, using gluten-free chocolate cookies or graham crackers for the crust. KEEWERD
