Chocolate Cheesecake

• portionen: 16

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Crust

1 c graham cracker crumbs (gluten-free for gluten-free)

2 T cocoa powder

1 T sugar

2 T butter, melted

Filing

10 ounces bittersweet chocolate

3 (8 ounce) packages cream cheese, room temperature

1 cup sugar

1 cup sour cream, room temp

4 large eggs, room temperature

1 T vanilla extract

2 T cocoa powder

1 t espresso powder

Ganache

6 ounces bittersweet chocolate, finely chopped

3/4 cup heavy cream

Anweisungen

reheat the oven to 325°F. Line a 9″ Springform pan with parchment (place it in between the top and bottom sections and close around it — this will make it easier to remove). Lightly grease the inside of the pan.

Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well. Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and part way up the sides of the prepared pan. Place the pan on a baking sheet, to catch any potential drips. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.

Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.

In a double boiler over low to medium heat, melt the chocolate chips until smooth. You will need to occasionally stir it using a rubber spatula. Set it aside to briefly cool.

In a stand mixer with the paddle attachment, whip the softened cream cheese on medium-high speed for 2 to 3 minutes. Stop and scrape the bowl after 1 minute of mixing. Once smooth, add sugar and whip on medium speed for 2 minutes. Stop and scrape the bowl after 1 minute of mixing. Mix in the sour cream.

Turn it to low speed and pour in the vanilla, and then add 1 egg at a time until it is mixed in. Do not add the next egg until the last one is mixed in. Stop and scrape the bowl.

Now, add salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute just until mixed in.

Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it out. Mix until combined. Stop and scrape the bowl.

Last, pour in the melted chocolate, mixing until smooth and combined.

Pour the cheesecake batter over the crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.

Place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center.

At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.

After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.

At least an hour before you’re ready to serve the cheesecake, take the cheesecake out of the pan and make the ganache. To get the cheesecake out of the pan, release the springform pan and remove the rim of the pan carefully, transferring the cheesecake to whatever you are serving it on.

To make the ganache, heat the cream until scalding and pour the hot cream over the finely chopped chocolate. Let stand for 1 minute before stirring with a whisk until smooth and glossy.

Pour ganache over the cheesecake, letting it drip down the sides. Place in the fridge to set for 10 minutes.

Top with chocolate sprinkles or chocolate shavings if desired.