Deep Dark Chocolate Cheesecake Recipes

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DEEP DARK CHOCOLATE CHEESECAKE



Deep Dark Chocolate Cheesecake image

From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).

Provided by Juenessa

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup butter, melted
9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar, plus
2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
3/4 cup whipping cream
6 ounces scharffen berger 70% cocoa bittersweet chocolate
1 tablespoon sugar
bittersweet chocolate curls

Steps:

  • 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.
  • Transfer cheesecake to platter.
  • Top with chocolate curls.
  • Let stand 2 hours at room temperature before serving.
  • ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.

Nutrition Facts : Calories 521, Fat 38.8, SaturatedFat 21.6, Cholesterol 176.1, Sodium 389.6, Carbohydrate 38.4, Fiber 1, Sugar 31.1, Protein 8.1

DEEPEST DARKEST CHOCOLATE CHEESECAKE



Deepest Darkest Chocolate Cheesecake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 14h

Yield One 9-inch cheesecake

Number Of Ingredients 15

Cooking spray, for greasing
One 9-ounce package chocolate wafer cookies
2 tablespoons sugar
1 teaspoon fine salt
1 stick butter, melted
12 ounces bittersweet chocolate, chopped
1 1/2 cups sugar
1/3 cup unsweetened Dutch-processed cocoa powder
Four 8-ounce packages cream cheese, at room temperature
1/2 tablespoon orange zest or 1/2 tablespoon prepared coffee or 2 teaspoons espresso powder, optional
4 eggs
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons honey
1 tablespoon prepared coffee

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
  • For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
  • For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
  • Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
  • For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
  • Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

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