Post by Debbie on Jun 23, 2012 23:25:51 GMT -5
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or 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
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)
DIRECTIONS:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth.
Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable.
In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth.
Blend in eggs one at a time.
Mix in lukewarm chocolate.
Pour the cheesecake filling over the crust; smooth the top.
Bake until the center is just set and just appears dry, about 1 hour.
Remove the cheesecake from the oven and cool on a wire rack for 10 minutes.
Run knife around sides of cake to loosen.
Let the cheesecake cool to room temperature.
Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides.
Transfer the cheesecake to a platter.
Top with chocolate curls.
It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or 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
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)
DIRECTIONS:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth.
Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable.
In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth.
Blend in eggs one at a time.
Mix in lukewarm chocolate.
Pour the cheesecake filling over the crust; smooth the top.
Bake until the center is just set and just appears dry, about 1 hour.
Remove the cheesecake from the oven and cool on a wire rack for 10 minutes.
Run knife around sides of cake to loosen.
Let the cheesecake cool to room temperature.
Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides.
Transfer the cheesecake to a platter.
Top with chocolate curls.
It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.