Chocolate Cheesecake Recipe

Subyek: Chocolate Cheesecake Recipe Sun Jul 31, 2011 9:02 pm

Chocolate Cheesecake
Crust:

1 1/2 cups (150 grams)
chocolate wafer crumbs

1/3 cup (75 grams)

unsalted butter, melted

Filling:

12 ounces (340 grams)
semi-sweet or bittersweet chocolate, 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

Ganache:

4 ounces (115 grams)
semi-sweet or bittersweet chocolate, 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.

Serves at 12 - 16 people.

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.

Adapted from:

Stern, Bonnie. Desserts. Random House of Canada
Limited. Toronto: 1988.

Subyek: Re: Chocolate Cheesecake Recipe Sun Jul 31, 2011 9:06 pm

buatinn

Subyek: Re: Chocolate Cheesecake Recipe Mon Oct 31, 2011 5:46 pm

ada resep cheesecake yg kayak d dapur coklat itu gak??
enak banget lho itu..