Diana's Desserts - www.dianasdesserts.com
See more recipes in Chocolate Sweets 
Dark Chocolate Cheesecake
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 12 |
| Comments: This is the chocolate cheesecake you'll make over and over again for all the chocolate lover's you know. It's amazing! |
Ingredients:  Crust: 24 chocolate wafer cookies (from one 9-ounce package) 1 tablespoon granulated sugar 1/4 cup (1/2 stick/2 oz./56g) butter, melted Filling: 10 oz. (70% cocoa) bittersweet chocolate, chopped 4 (8-ounce) packages cream cheese, room temperature 1 1/4 cups plus 2 tablespoons granulated sugar 1/4 cup unsweetened cocoa powder 4 large eggs Topping: 3/4 cup whipping cream 6 oz. (70% cocoa) bittersweet chocolate, chopped 1 tablespoon granulated sugar Bittersweet chocolate curls (optional) |
| Instructions: For Crust: Preheat oven to 350 degrees F/180 degrees C. Butter a 9-inch 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 (optional). Let stand 2 hours at room temperature before serving. Makes 12 servings. |
| Date: March 13, 2007 |
Reviews
Reviewer: Eric Saylor
Rating:
Review:
Intensely chocolate cake from a well-designed recipe, with proportions and procedures that worked well. It bakes up high, though, and you will need about 4 inches of height when using an 8 inch circular pan. If you don't, use two pans. Seriously.
Rating:
Review:
Intensely chocolate cake from a well-designed recipe, with proportions and procedures that worked well. It bakes up high, though, and you will need about 4 inches of height when using an 8 inch circular pan. If you don't, use two pans. Seriously.