Chocolate Cheesecake!

September 11, 2014 at 2:02 pm | Posted in Food, Recipes | Leave a comment
Tags: , , , , ,

I’m in a cooking mood lately and I thought I’d share this classic.  This is quite possibly my most favourite cheesecake.  Ever.  That’s quite a statement considering how many cheesecakes I’ve sampled in my life.  It’s also quite easy to make, surprisingly.

It’s like eating a really big Truffle.  So rich, easy, but soooo good!  Great with Coffee or just a big glass of Milk.  My husband prefers the chocolate chip version, so I haven’t made this one in a while.  I’m hoping when he reads it, it will make him want this one! 😉

Ingredients (Crust):

  • 1½ Cups Oreo Cookie Crumbs
  •  2 Tbsp Butter or Margarine, melted

Ingredients (Cake):

  • 3 Packages (8 Ounces each) Philadelphia Cream Cheese, softened
  • ¾ Cup Sugar
  • 1 Tsp Vanilla
  • 1 Package (8 squares) Baker’s Semi-Sweet Baking Chocolate, melted, slightly cooled
  • 3 Eggs

Ingredients (Topping):

  • 3/4 Cup Whipping Cream
  • 6 Squares Baker’s Semi-Sweet Baking Chocolate
  • 1 cup semi-sweet chocolate chips or PC Brand Decadent Chocolate Chips
  • 1 Tsp Instant Coffee or Espresso Powder (optional for “mocha” flavouring)

Let all ingredients come to room temperature.  Preheat oven to 325°F.  Place a cake pan filled with warm water on the rack below the rack where you will put your cheesecake.  This will help create a humid environment and can prevent cracking.

Method (Crust):

  1. Melt Butter and combine with cookie crumbs.  This mixture should feel like damp sand.
  2. Press into the bottom of a 9″ spring form pan which was sprayed with non-stick vegetable spray (i.e., Pam).
  3. Bake for 10 minutes and remove from oven.

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Method (Cake):

  1. In a bowl, mix Cream Cheese, Sugar and Vanilla until combined.
  2. Add Eggs one at a time, mixing well after each addition, but do not overbeat.
  3. Melt Chocolate in a bowl in the microwave (start with 1 minute, stir, add 15 seconds more time if needed – be careful, Chocolate burns easily).
  4. Stir Chocolate and let stand for about a minute.  Add Chocolate to batter and mix until incorporated.
  5. Bake for 50 minutes.  Cake will still be loose in the centre when you remove it from the oven.
  6. Allow cake to cool before putting in the fridge.  Chill at least 8 hours or overnight before removing spring form ring (leave the bottom under the cake).

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Method (Topping):

  1. To make the topping, in a small saucepan, heat whipping Cream to almost boiling.
  2. Remove from heat and stir in Coffee if using.
  3. Add the Chocolate and continue to stir slowly until incorporated (takes a minute or two).
  4. Once the sauce has come together, let it stand for a couple of minutes then pour over cake, allowing excess to drip over the side.
  5. Chill at least 2 hours for best results. Use a hot, dry knife to slice each piece.

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Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds.  Or mini chocolate chips.  Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!

For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries.  Yum Yum!

Cheesecake.jpg

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