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Best Chocolate Cheesecake
Best Chocolate Cheesecake
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- CHOCOLATE COOKIE CRUST
- 1 1/2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- CHEESECAKE
- 1 1/2 cups table cream (heavy cream)
- 1 1/2 cups St. Lucian chocolate, chopped finely
- 1 cup sour cream
- 2 250g packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- pinch of salt
- CHOCOLATE GANACHE
- 1 cup table cream (heavy cream)
- 1 1/2 cups St. Lucian chocolate, finely chopped
- 1 tbsp unsalted butter
Directions
CHOCOLATE COOKIE CRUST
Preheat oven to 350F. Add chocolate cookie crumbs and butter to a bowl and mix together. Press into a 9 inch springform pan. Bake 12 minutes. Cool completely.
CHOCOLATE CHEESECAKE
Add cream to a small saucepan over medium heat. Heat until just simmering and turn off heat. Add in chocolate and let sit for 3 minutes without stirring. After 3 minutes, stir until it fully combined and smooth. Whisk in sour cream and set aside to cool.
Beat cream cheese on medium speed for about 1 1/2 minutes. Add in sugar and beat for another minute on medium. Add in eggs, one at a time, beating in between each addition. Add in salt and vanilla and beat for another 30 seconds. Stir in chocolate mixture until smooth.
Preheat oven to 375F. Pour the cheesecake mixture in the springform pan and place on a baking sheet. Bake for 20 minutes. Turn down the oven temperature to 300F and bake for an additional 30 minutes. The centre should be slightly jiggly.
Remove the cheesecake from the oven and place on a cooling rack. Gently run a knife blade around the edge of the pan so it will be easier to remove later. Let it cool to room temperature and then place in the fridge for 3 to 4 hours.
Preheat oven to 350F. Add chocolate cookie crumbs and butter to a bowl and mix together. Press into a 9 inch springform pan. Bake 12 minutes. Cool completely.
CHOCOLATE CHEESECAKE
Add cream to a small saucepan over medium heat. Heat until just simmering and turn off heat. Add in chocolate and let sit for 3 minutes without stirring. After 3 minutes, stir until it fully combined and smooth. Whisk in sour cream and set aside to cool.
Beat cream cheese on medium speed for about 1 1/2 minutes. Add in sugar and beat for another minute on medium. Add in eggs, one at a time, beating in between each addition. Add in salt and vanilla and beat for another 30 seconds. Stir in chocolate mixture until smooth.
Preheat oven to 375F. Pour the cheesecake mixture in the springform pan and place on a baking sheet. Bake for 20 minutes. Turn down the oven temperature to 300F and bake for an additional 30 minutes. The centre should be slightly jiggly.
Remove the cheesecake from the oven and place on a cooling rack. Gently run a knife blade around the edge of the pan so it will be easier to remove later. Let it cool to room temperature and then place in the fridge for 3 to 4 hours.
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