Recipe courtesy of Michael Symon
Double Chocolate Cheesecake
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 707
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 11 g
- Cholesterol
- 194 mg
- Sodium
- 429 mg
Rich chocolate layers paired with the creamy texture of cheesecake make this an irresistible dessert that always hits the spot.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 707
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 11 g
- Cholesterol
- 194 mg
- Sodium
- 429 mg
Ingredients
Crust:
Filling:
Ganache Topping:
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Directions
Special equipment:
a 10-inch springform pan- Wrap the bottom of a 10-inch springform pan with foil.
- For the crust: Preheat a grill to 350 degrees F.
- Combine the chocolate graham cracker crumbs, melted butter and salt. Pour into a springform pan, pressing the crumbs into the bottom and 1 inch up the sides. Bake off the heat for 5 to 10 minutes, then remove from the grill to cool.
- For the filling: In a double boiler, melt the chocolates, stirring occasionally, until completely smooth. Remove from the heat to cool slightly.
- In a mixer fitted with the paddle attachment, add the cream cheese, sugar, cocoa powder, vanilla and salt and beat until smooth, scraping the bowl and paddle when needed. Add the eggs one at a time, beating well after each addition, then add the melted chocolate and mix thoroughly.
- Pour the batter into the crust, smoothing out the top. Place the springform pan into a large cast-iron pan, then fill it 1 inch up the sides with water. This will prevent the cheesecake from cracking as it bakes. Bake at 350 degrees F until set but slightly jiggly in the center, 45 to 50 minutes. Cool to room temperature.
- For the ganache topping: Combine the cream and sugar in a saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer. Pour the hot cream over the chocolate in a medium bowl, then stir until melted and smooth.
- Pour the ganache over the top of the cheesecake and smooth to the edges. You can serve immediately if you like a softer ganache, or you can chill in the fridge until it’s set. To serve, garnish with edible flowers, if desired. Slice into 12 pieces with a hot knife.
Cook’s Note
The cheesecake may take on a little bit of a smoky flavor on the grill. If you prefer to cook in an oven, you can bake at 350 degrees F for 45 to 50 minutes.
