Baking A Great Chocolate Cheesecake

Baking A Chocolate Cheesecake

Nothing says decadence like a chocolate cheesecake. Take the creamy richness of a traditional cheesecake and add chocolate, what could be better?  I love cheesecake but I adore chocolate cheesecake.

How To Make A Chocolate CheesecakeBaking a cheesecake may seem to be difficult, but they are not that complicated to make.  Almost every cheesecake starts off with cream cheese, sugar, sour cream and heavy cream.  For a lot of bakers, the first piece of intimidation is the springform pan.  If you don’t have one in your home kitchen, you should get one right now.  They are easy to use and you will wonder how you got along without one up till now.

Springform Pan For CheesecakeThe second area of intimidation for some bakers when they look at a cheesecake is the crust.  Most cheesecakes start with a graham cracker and butter crust that you press into the springform.  While this crust is quite easy, it is different than a traditional flour based pie crust and it takes a bit of practice.  For our chocolate cheesecake crust, we are going to use Oreo cookies and unsalted butter.

This cheesecake recipe also calls for a chocolate ganache, which is a type of icing.  It’s simple to make and easy to apply, but it adds a great look to the cake while tasting great at the same time.

Chocolate Cheesecake Crust Ingredients

24 Oreo Cookies

1/4 cup UNSALTED butter.

Chocolate Cheesecake Filling Ingredients

2 cups semisweet chocolate chips

3/4 cup heavy cream at room temperature, divided

3 packages (24 ounces total) cream cheese at room temperature

1 1/2 cups granulated sugar

1/4 cup cocoa powder

5 large eggs at room temperature

1 teaspoon vanilla extract

Ganache Ingredients

1 1/2 cups semisweet chocolate chips

3/4 cups heavy cream

Directions

Heat your oven to 350 degrees.

Butter the bottom and sides of your springform pan.  Don’t use a spray.

Pulse the cookies in your food processor until there are no large pieces.

Mix the cookies and melted butter in a bowl, then press into the bottom and sides of your springform pan.

Bake for 10 minutes, then allow to cool completely.

In a microwave safe bowl, melt the chocolate chips and cream.  Don’t burn!  Set aside to cool.

Using your stand mixer, cream the cream cheese until smooth.

Add the sugar and cocoa powder and mix well.

Add the eggs, one at a time, and blend.

Fold in the chocolate by hand, then add the vanilla.  Mix well.

Pour the mixture into the springform pan and bake for 70 minutes.  Put a pan under the springform to catch and drippings.

The cheesecake is done with the sides have pulled away and the center is not jiggly.

Remove from the oven and cool completely.  Chill in the refrigerator.

For The Ganache

Combine the chocolate chips and heavy cream and microwave for 20 second bursts until smooth.

Pour over the chilled cheesecake.

 

 

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