Double-chocolate Cheesecake

Decadent Double-Chocolate Cheesecake Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8-10

Introduction

Indulge in the rich and decadent flavors of this Double-chocolate Cheesecake. This recipe combines the creamy texture of cheesecake with the irresistible taste of chocolate for a dessert that is sure to impress.

History

Cheesecake has been enjoyed for centuries, with variations of the dessert dating back to ancient Greece. The addition of chocolate to cheesecake recipes is a more modern twist, adding a rich and indulgent flavor to the classic dessert.

Ingredients

Crust

1 x 9 oz (255 g) box chocolate wafer cookies
6 tbsp (0.75 stick) unsalted butter, melted

Filling

1.5 cup whipping cream
1 tsp instant coffee powder
6 oz (170 g) semisweet chocolate, finely chopped
6 oz (170 g) milk chocolate, finely chopped
2 x 8 oz (227 g) packages cream cheese, room temperature
0.75 cup sugar
1 tbsp cornstarch
1 cup sour cream
2 tsp vanilla extract
3 large eggs

Glaze

0.5 cup whipping cream
2 oz (57 g) semisweet chocolate, finely chopped
2 oz (57 g) milk chocolate, finely chopped

How to prepare

Crust

Preheat the oven to 350°F (177°C).
Wrap the outside of a 9-inch diameter spring-form pan with 2.75-inch high sides with a double thickness of foil.
Spray the bottom of the pan with vegetable oil spray.
Finely grind the cookies in a processor.
Add the butter and process until blended.
Press the mixture onto the bottom (not the sides) of the prepared pan.
Refrigerate while preparing the filling.

Filling

Combine the cream and coffee powder in a medium saucepan.
Stir over medium heat until the coffee powder dissolves.
Reduce the heat to low.
Add the chocolate and whisk until the chocolate melts and the mixture is smooth.
Cool for 10 minutes.
Using an electric mixer, beat the cream cheese and sugar in a large bowl until well blended.
Beat in the cornstarch.
Add the sour cream and vanilla and beat well.
Add the eggs one at a time, beating just until blended after each addition.
Whisk 1 cup of the cheese mixture into the chocolate mixture.
Return the chocolate mixture to the remaining cheese mixture and whisk until smooth.
Pour the batter into the crust (this filled my spring-form pan all the way up but the cake did not run over while baking).
Place the spring-form pan in a large baking pan.
Add enough hot water to the baking pan to come halfway up the sides of the spring-form pan.
Bake the cheesecake until softly set and slightly puffed around the edges, about 1 hour.
Turn off the oven.
Let the cake stand in the oven for 45 minutes.
Transfer the spring-form pan to a rack and cool.
Cover and chill the cake overnight.

Glaze

Bring the cream to a boil in a heavy small saucepan. Remove from heat.
Add the 4 oz (113 g) chocolate and whisk until melted and smooth.
Pour the glaze over the top of the cake. Using a spatula, smooth the glaze evenly over the top.
Refrigerate until the glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using a knife, cut around the sides of the pan to loosen the cake.
Remove the pan sides. Cut into wedges and serve.

Variations

Try using different types of chocolate for the filling, such as dark chocolate or white chocolate.
Add a swirl of raspberry or caramel sauce to the top of the cheesecake before serving for a burst of flavor.

Cooking Tips & Tricks

Be sure to use room temperature cream cheese for a smooth and creamy filling.

- When adding the eggs to the filling, be careful not to overmix to avoid incorporating too much air into the batter.

- To prevent cracks in the cheesecake, bake it in a water bath and allow it to cool slowly in the oven.

Serving Suggestions

Serve slices of Double-chocolate Cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra decadent touch.

Cooking Techniques

Use a water bath when baking the cheesecake to ensure even cooking and prevent cracks.

- Allow the cheesecake to cool slowly in the oven to prevent it from sinking in the center.

Ingredient Substitutions

If you don't have chocolate wafer cookies, you can use graham crackers or chocolate graham crackers for the crust.

- Substitute the instant coffee powder with espresso powder for a stronger coffee flavor.

Make Ahead Tips

This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. The glaze can be added just before serving.

Presentation Ideas

Garnish slices of Double-chocolate Cheesecake with fresh berries, mint leaves, or a dusting of cocoa powder for a beautiful presentation.

Pairing Recommendations

Pair this rich and decadent dessert with a glass of port or a cup of coffee for the perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator, covered, for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 480 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 38g per serving

Saturated Fat: 22g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This recipe is a good source of calcium and iron.

Alergens

Contains dairy, eggs, and gluten.

Summary

This Double-chocolate Cheesecake is a rich and indulgent dessert that is high in fat and calories. Enjoy in moderation as a special treat.

Summary

Indulge in the rich and creamy flavors of this Double-chocolate Cheesecake for a decadent dessert that is sure to impress. With a chocolate wafer cookie crust, a creamy chocolate filling, and a chocolate glaze, this dessert is a chocolate lover's dream. Enjoy a slice with a cup of coffee or a glass of port for a truly indulgent treat.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy afternoon, and I was leafing through an old magazine that I had found tucked away in a forgotten corner of my attic. The glossy pages were yellowed with age, but the picture of the double-chocolate cheesecake jumped out at me, its layers of rich, creamy filling and decadent chocolate drizzle calling out to my sweet tooth.

I had always been a lover of all things chocolate, and cheesecake was one of my favorite desserts to indulge in. The thought of combining the two into one heavenly creation was almost too much to resist. I immediately set to work gathering the ingredients and reading through the instructions, my mouth watering in anticipation.

The recipe called for a classic graham cracker crust, which I knew how to make like the back of my hand. I crushed the crackers into fine crumbs, mixed them with melted butter and sugar, and pressed the mixture into the bottom of a springform pan. As the crust baked in the oven, filling my kitchen with the warm, comforting scent of toasting graham crackers, I began to work on the filling.

Cream cheese, sugar, eggs, and vanilla extract were whipped together until smooth and creamy. Then came the star of the show – melted chocolate. I melted a generous amount of dark chocolate in a double boiler, stirring until it was smooth and glossy. I carefully folded the chocolate into the cheesecake batter, watching as it transformed from a pale cream to a rich, velvety brown.

Once the crust had cooled, I poured the chocolate cheesecake filling over it, smoothing it out with a spatula. The pan went into the oven, and I settled in to wait, the tantalizing aroma of baking chocolate filling the air. As the cheesecake baked, I prepared the chocolate drizzle that would adorn its surface – more melted chocolate, this time mixed with a splash of heavy cream to make it extra decadent.

Finally, after what felt like an eternity of impatient waiting, the cheesecake emerged from the oven, its surface cracked and golden brown. I allowed it to cool completely before drizzling the luscious chocolate sauce over the top, watching as it cascaded down the sides in a sinfully delicious swirl.

The first bite of that double-chocolate cheesecake was pure heaven. The creamy texture of the cheesecake was perfectly complemented by the rich, intense flavor of the dark chocolate, creating a dessert that was indulgent without being overly sweet. It was a hit with my family, who clamored for seconds and thirds, declaring it one of the best desserts I had ever made.

From that day on, the double-chocolate cheesecake became a staple in my dessert repertoire. I made it for every special occasion, from birthdays to holidays to dinner parties with friends. Each time I made it, I was transported back to that rainy afternoon in my kitchen, discovering a recipe that would become a beloved favorite.

I often think about where that recipe came from, how it found its way into that old magazine and into my hands. Perhaps it was created by a talented pastry chef, or passed down through generations of a family with a sweet tooth. Whatever its origins, I am grateful for the day I stumbled upon it, for the joy and memories it has brought to me and my loved ones.

And so, the story of my double-chocolate cheesecake recipe is not just a tale of baking and indulgence, but of discovery and delight. It is a reminder of the magic that can be found in a simple recipe, and the joy that sharing good food can bring. I hope that you, too, will find as much pleasure in making and enjoying this decadent dessert as I have.