Chocolate Cheesecake

 


Chocolate Cheesecake

Ingredients

CRUST

20 chocolate sandwich cookies, such as Oreos (8 oz./230 g.)

1/4 tsp. kosher salt

4 tbsp. (1/2 stick) unsalted butter, melted

FILLING

6 oz. (170 g.) semisweet chocolate, chopped

2 oz. (60 g.) milk chocolate, chopped

1 tsp. instant espresso powder

3 (8-oz.) packages cream cheese, room temperature

1 c. (200 g.) granulated sugar

3/4 c. (170 g.) sour cream

1 tbsp. pure vanilla extract

1/2 tsp. kosher salt

3 large eggs, room temperature

Lightly sweetened whipped cream and chocolate shavings, for serving (optional)

Directions

CRUST

Step 1 Arrange racks in lower third and center of oven; preheat to 375°. In a food processor, pulse cookies and salt until finely ground. Add butter and pulse until evenly distributed. Transfer to a 9" springform pan; press into bottom. 

Step 2 Bake crust on center rack until fragrant and dry to the touch, 8 to 10 minutes. Let cool completely. 

FILLING

Step 1 Reduce oven temperature to 325°. Place a roasting pan or large baking dish on lower oven rack and fill with hot water. 

Step 2 In a medium heatproof bowl set over a pot of barely simmering water, making sure bottom of bowl doesn't touch water, combine semisweet and milk chocolates and stir until melted and smooth (alternatively, melt in 30-second increments in the microwave, stirring often). Remove bowl from heat and stir in espresso powder.

Step 3 In a large bowl, using an electric mixer on medium speed, beat cream cheese and granulated sugar until smooth and fluffy, 2 to 3 minutes. Add melted chocolate mixture, sour cream, vanilla, and salt; beat until fully incorporated. Add eggs, one at a time, beating to blend after each addition. Pour mixture into cooled crust and spread in an even layer. 

Step 4 Bake cheesecake on center rack until just set around the edges but still wobbly in the center, 60 to 70 minutes. Remove from oven and carefully run a thin paring knife around edge of cheesecake. Let cool completely (about 1 hour), then unmold cheesecake and remove outer ring of pan. Refrigerate until filling is cold, at least 4 hours or up to 24.

Step 5 Slice and serve dolloped with whipped cream and topped with chocolate shavings, if using.

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