Chocolate Cheesecake

Sastojci

Chocolate Cheesecake

For chocolate crust:

1 1/2 c chocolate wafers

5 T melted butter

1/4 c sugar (or cocoa nib sugar)

1 1/2 t instant espresso powder (opt)

Grind wafers, salt, and 1/3 c cocoa nib sugar in a food processor until fine crumbs form.

Put in mixing bowl and pout melted butter over. Combine and add more melted butter

or more cocoa nib sugar until mixture holds together when pressed between two

fingers.

Press into greased (or parchment covered) springform cake pan, halfway up sides.

Prick and prebake 10 mins. Let cool on rack.

For cheesecake:

1/3 c boiling water

6 1/2oz 70% bittersweet chocolate (or 7oz 64% chocolate)*

Pour boiling water over chocolate and whisk until smooth

Beat until smooth with flat paddle attachment:

1 lb cream cheese

Scrape bowl and paddle, then add 3/4 c sugar and beat until smooth and creamy.

Scrape bowl and paddle again, then add with spatula:

1 t vanilla

3 eggs, one by one

16 oz sour cream

Blend in chocolate water mixture and pour into crust.

Bake 30 - 40 mins until puffed and set. (Bake at 325 or 350?)

Slide paring knife around top edge, but leave ring around cake to cool.

Cool on rack.

Cover with bowl.

Chill 5 - 24 hours.

Even better after 48 hrs.

*Note: If not using 70% chocolate, use 8 oz chocolate, increase sugar to 2/3 c, and add1 T cocoa to sour cream.

Serve with candied cherries or strawberries in syrup.