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Prep Time: Cook Time: Total Time:
Chocolate Dream Cheesecake
Crust:
1 1/2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
24 ounces 3 to 8 ounces packages cream cheese, room temperature
1 cup granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup full fat or light sour cream, room temperature
Ganache:
4 ounces semi-sweet or bittersweet chocolate, chopped
1/3 cup heavy whipping cream
1 teaspoon unsalted butter, room temperature
Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Place the spring form pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 to 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth.
Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake.
Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Serves at 12 to 16.
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Chocolate Dream Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chocolate Dream Cheesecake
Crust:
1 1/2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
24 ounces 3 to 8 ounces packages cream cheese, room temperature
1 cup granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup full fat or light sour cream, room temperature
Ganache:
4 ounces semi-sweet or bittersweet chocolate, chopped
1/3 cup heavy whipping cream
1 teaspoon unsalted butter, room temperature
Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Place the spring form pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 to 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth.
Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake.
Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Serves at 12 to 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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