Chocolate cheese cake tops as my favorite in the list of deserts. I would call a chocolate cheese cake as triple dose of chocolate. Chocolate is used in the crust , filling and over the top. The crust is made of chocolate wafers and melted butter. The middle layer is the main attraction. The sinful combination of chocolate, cream cheese and sour cream gave it a creamy texture. The final chocolate layer is made of cream and chocolate. Now you know Why I call it as a triple dose chocolate. I had a cousin who is coming by and I thought the cheese cake would be the perfect way to finish our weekend dinner. The best cheese cake I had was from a restaurant in vegas. Nothing can beat the taste of it. From then on the baker inside me was not giving me piece of mind. I was waiting for a reason to bake it. The chocolate cheese cake is a real showstopper. It hits you at the right spot.
Let me share a few tips in the baking of a cheese cake:
It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least! You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.
Recipe Source : joyofbaking.com
Chocolate Cheesecake Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
12 ounces (340 grams) semi-sweet chopped
24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature
4 ounces (115 grams) semi-sweet chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature
Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) 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 - 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. Serve in small slices.
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.
I am sending this across to Crazy for Cakes
I am also sending this over to Sweets for a Saturday, hosted by Sweet As Sugar Cookies