Last year, A’s birthday cake of choice was “chocolate cheesecake”.
I have only made one real cheesecake from scratch ever, and that was the pumpkin cheesecake a few Thanksgivings back. That was back in the day when I ate dairy, wheat and sugar, so it was easier for us to share it. Now, this whole cheesecake was going to be for A’s stomach only.
The cheesecake has a chocolate base/crust, a decadent chocolate filling, topped with a dark chocolate ganache. Can one make a cheesecake anymore chocolaty? Not surprisingly, the cheesecake was well received. It is super-rich, so be careful with your portioning. It freezes well, simply slice before freezing on a tray, when solid, place into a container/ziplock bag and store in the freezer.
TRIPLE CHOCOLATE CHEESECAKE
adapted from joy of baking: chocolate cheesecake
makes one 20 cm (8 inch) cheesecake
For the crust
- 150 g (1 c and 2 tablespoons) chocolate biscuit/wafer crumbs*
- 75 g (1/3 c) butter, melted
For the filling
- 340 g (1-3/4 c and 3 tablespoons, 11.9 oz) dark/semi-sweet chocolate chips, melted and cooled
- 685 g (24 oz) full fat cream cheese, room temperature
- 200 g (1 c) raw cane (turbinado) sugar
- 3 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 220 g (1 c) sour cream, room temperature
For the ganache topping
- 115 g (1 c and 2 tablespoons, 4 oz) dark/semi-sweet chocolate chips
- 80 ml (1/3 c) double (heavy) cream
- ½ tablespoon butter, room temperature
* In the UK, use chocolate bourbon biscuits with the filling removed. In the US, use chocolate teddy grahams or oreos with the cream filling removed.
1. Line the base of one 20 cm (8 inch) round spring form pan with parchment. Preheat oven to 180 C (350 F).
2. Mix together the crust ingredients, then press into the base of the prepared pan. Bake for 5-7 minutes in the preheated oven, then let cool.
3. Place a dish filled with hot water on the lower rack of the oven.
4. To make the filling, using electric beaters, beat cream cheese on medium-low speed until smooth and creamy.
5. Add the sugar, and slowly beat in one egg at a time.
6. Add melted chocolate, and slowly beat until incorporated. Fold in the sour cream. Pour into the pan and bake in the middle of the oven (above the hot water dish) for 50-55 minutes, or until the centre looks a little wet and wobbly.
7. Run a sharp knife around the edge of the cheesecake immediately after it comes out of the oven. Loosely drape a piece of foil on top, and let the cheesecake cool to room temperature, then chill for 1 hour.
8. To make the ganache, place chocolate chips in a medium sized bowl and microwave on full heat in 10 second bursts until melted, stirring after each burst (do not overheat). Quickly stir in the cream and butter until incorporated.
9. Pour ganache over the chilled cheesecake and smooth over with a palette knife or back of a spoon. Chill overnight.
10. To serve, use a warm knife to slice, wiping the blade after each cut. Enjoy!