Recipe
Seriously Chocolaty Cheesecake
Ingredients
- CRUST:
- 1/2 cup graham cracker crumbs
- 3/4 cup finely ground Oreo cookies (chocolate cookie part only, no white filling)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons sugar
- FILLING:
- 6 ounces semisweet chocolate
- 2 1/2 pounds cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 4 large eggs
- 1/2 cup sour cream
- 1 (1 1/2-ounce) milk chocolate bar
Directions
- CRUST: Make sure the oven rack is in the center position and preheat the oven to 375?F.
- In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined.
- Press the cookie mixture into the bottom of a 9-inch springform pan.
- Bake the crust until fragrant and just set, about 8 to 10 minutes.
- Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.
- Lower the oven temperature to 350?F.
- FILLING: Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap. Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula. Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth. (If you donít have a microwave, you can use the double-boiler method for melting chocolate.) Set aside.
- Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
- Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.
- Crack and add the eggs one at a time, beating well after each addition. Be sure to turn the mixer off before you add each egg. Add the sour cream and melted chocolate and beat until smooth.
- Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.
- Bake at 350?F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes.
- Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.
- Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while itís still hot.
- Let the cheesecake cool for 1 hour.
- Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.
- When youíre ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cakeís sides, then unhook and carefully remove the outer ring of the pan. Slice and serve.
- Be careful not to touch the hot pan when you add the grated chocolate to the hot cake!
- Itís important not to add hot melted chocolate to the raw eggs, or youíll cook them!
- Kick up your cheesecake by topping it with some fresh Whipped Cream.
Recipe Details
- Source: There's a Chef in My Soup
- Dish Type: Kids
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