Seriously Chocolaty Cheesecake

Total Time:
7 hr 5 min
Prep:
30 min
Inactive:
5 hr 15 min
Cook:
1 hr 20 min

Yield:
1 cheesecake, serving about 12
Level:
Intermediate

Ingredients
  • Crust:
  • 1/2 cup graham cracker crumbs
  • 3/4 cup finely ground chocolate sandwich cookies (recommended: Oreo), chocolate cookie part only, no white filling
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 tablespoons sugar
  • Filling:
  • 6 ounces semisweet chocolate
  • 2 1/2 pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 (1 1/2-ounce) milk chocolate bar
  • Crust:
Directions
Crust:
  • Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.

  • In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake the crust until fragrant and just set, about 8 to 10 minutes. Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.

  • Lower the oven temperature to 350 degrees F.

Filling:
  • Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap. Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula. Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth. (If you don't have a microwave, you can use the double-boiler method for melting chocolate.) Set aside.

  • Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.

  • Crack and add the eggs 1 at a time, beating well after each addition. Be sure to turn the mixer off before you add each egg. *Add the sour cream and melted chocolate and beat until smooth. Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.

  • Bake at 350 degrees F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes. Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.

  • Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while it's still hot.

  • Let the cheesecake cool for 1 hour. Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.

  • When you're ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cake's sides, then unhook and carefully remove the outer ring of the pan. Slice and serve.

  • Be careful not to touch the hot pan when you add the grated chocolate to the hot cake! *

  • *It's important not to add hot melted chocolate to the raw eggs, or you'll cook them!

  • Kick up your cheesecake by topping it with some fresh whipped cream.


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