Wonderful Cheesecake recipe from Bon Appetit. It is a chocolate wonder and really not much can be changed with this recipe.
But here are some suggestions:
Use semi sweet chocolate for the ganache to just change the coloring of the cake. And then add candied orange peels. Yum:)
You can also skip the chocolate ganache and use a raspberry sauce instead. And then top that with chocolate shavings. White chocolate shavings look good, and taste great.
Be careful with the egg. Don't mix it in if the chocolate is too hot, it will cook the egg. Wait for it to cool down.
Graham crackers, or chocolate graham crackers also work great for the bottom of the cake if you can't find wafers. You can even add some cinnamon to it, just to make it interesting. And make sure there is enough butter to cover the sides of the pan, otherwise the cake will stick to the sides.
Be careful not to overcook. When you see cracks on the sides, it probably is past the ready point. Check it. If you do have the time, cook on a water bath which will prevent the center of the cake from sinking.
DEEP DARK CHOCOLATE CHEESECAKE
Ingredients:
Crust:
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling:
1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces 70% Cocoa Bittersweet Chocolate, chopped
1 tablespoon sugar
Bittersweet chocolate curls
Directions:
For crust:
Preheat oven to 350°F.
Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended.
Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top.
Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
Do ahead:
Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Makes 12 servings.
But here are some suggestions:
Use semi sweet chocolate for the ganache to just change the coloring of the cake. And then add candied orange peels. Yum:)
You can also skip the chocolate ganache and use a raspberry sauce instead. And then top that with chocolate shavings. White chocolate shavings look good, and taste great.
Be careful with the egg. Don't mix it in if the chocolate is too hot, it will cook the egg. Wait for it to cool down.
Graham crackers, or chocolate graham crackers also work great for the bottom of the cake if you can't find wafers. You can even add some cinnamon to it, just to make it interesting. And make sure there is enough butter to cover the sides of the pan, otherwise the cake will stick to the sides.
Be careful not to overcook. When you see cracks on the sides, it probably is past the ready point. Check it. If you do have the time, cook on a water bath which will prevent the center of the cake from sinking.
DEEP DARK CHOCOLATE CHEESECAKE
Ingredients:
Crust:
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling:
1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces 70% Cocoa Bittersweet Chocolate, chopped
1 tablespoon sugar
Bittersweet chocolate curls
Directions:
For crust:
Preheat oven to 350°F.
Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended.
Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top.
Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
Do ahead:
Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Makes 12 servings.
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