Try this Chocolate Cheesecake recipe, or contribute your own.
Suggest a better descriptionFor the Crust ...
1. Preheat oven to 350 F
2. Place the chocolate graham crackers into a ziploc bag and crush them with a rolling pin until they are finely grounded
3. In a large bowl, combine the graham cracker crumbs and melted butter. Stir with a spatula to saturate the graham crackers
4. Press the graham crackers into the bottom of the springform pan
5. Place the pan in the oven and bake the crust for 8 minutes
6. Remove from the oven and allow the pan & crust to cool on a wire tack while preparing the filling
For the Filling ...
1. Place eggs (still in shell) in a bowl of warm water to bring them to room temperature. Set aside
2. Place the chocolate in the microwave safe bowl and heat for 1 minute. Whisk the chocolate until all the clumps are dissolved and its creamy. Set aside to cool for at least 10 minutes
3. Using a mixer, beat the cream cheese, powdered sugar, and cocoa butter on low until combined
4. Keeping the mixer speed on low, beat in eggs one at a time (careful not to over mix)
5. Pour in the melted chocolate and beat on low (careful not to over mix)
6. Pour the filling in the pan. Use the spatula to smooth off the top
7. Place the springform in the middle of a large baking sheet and bake in the over for roughly 1 hour until the center is set and the top looks as baked as the sides
8. Cool cheesecake on a wire rack for 5 minutes, then run a knife along the edges of the springform pan (to detach the cake from the sides)
9. Cool cheesecake in the refrigerator uncovered for at least 8 hours or ideally overnight
For the Ganache ...
1. In a small sauce pan, bring heavy whipping cream to a boil
2. Add chocolate and salt, the remove the pan from heat. Do not stir yet - this will avoid ganache becoming grainy. Let ganache sit for 10 minutes
3. Whisk ganache until chocolate is smooth and all clumps have melt
Finishing ...
1. Pour the ganache over the cheesecake, then set the cheesecake back in the refrigerator for another 30 minutes to set
2. Run a knife around the springform pan again, the release the clasp
3. Cheesecake can be stored in the refrigerator, covered, for up to 5 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 1337 | ||
Calories from Fat: 820 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.1g | 122 % | |
Saturated Fat 54.8g | 274 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 119.3mg | 37 % | |
Sodium 573.8mg | 20 % | |
Potassium 1125mg | 30 % | |
Total Carbohydrate 140.1g | 41 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 129g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1337
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