I love cheesecake. I love making it and I love eating it. One of the great things about cheesecake is that it is deceptively easy to make, yet somehow everyone always assumes that you have slaved over it. I have made this cheesecake no less than a dozen times and it is a hit every time. It is creamy, rich and decadent. And oh so very chocolaty. Another perk of this cheesecake is that it doesn’t matter if it cracks. Honestly, cheesecake cracks don’t really bug me that much but if you find them bothersome then you’ll be happy to know that a heavenly ganache covers any imperfections. I made a quick raspberry sauce for this one but you could use any berry, which is not to say that this cheesecake needs any adornment. It is excellent all on its own. This would be a lovely dessert to serve your family this Christmas. They will love you forever. And they will want you to bring cheesecake every year.
Dark Chocolate Cheesecake
- 24 chocolate wafer cookies (from one 9-ounce package)
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
- 10 oz. bittersweet chocolate, chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder (I used dark cocoa)
- 4 large eggs
- 3/4 cup whipping cream
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon sugar
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.
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.
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.
Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Let stand 2 hours at room temperature before serving.
Serving options: I made a raspberry sauce which is super simple, though I don’t have a recipe for you. I just dump some frozen raspberries (however many you’ll think you need) and a bit of sugar in a saucepan and simmer until reduced to a nice sauce. It shouldn’t take more than 15 minutes, easy!
Chocolate curls and/or whipped cream would also be another decadent option.
recipe adapted from Epicurious