3D Chocolate Cheesecake

Name: 3D Chocolate Cheesecake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 22 grams baking cocoa; 113 grams 2/3 cup 60% cacao bittersweet chocolate baking chips; 57 grams butter, melted; 84 grams chocolate graham cracker crumbs (about 5 whole crackers); 907 grams packages each) cream cheese, softened; 4 eggs, lightly beaten; 119 milliliters heavy whipping cream; 1 Tbsp sugar

3D Chocolate Cheesecake might be a good recipe to expand your dessert collection. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 334 calories. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. A mixture of cream cheese, cacao bittersweet chocolate baking chips, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. Users who liked this recipe also liked White Chocolate Mascarpone Cheesecake with Salted Caramel and Chocolate Topping, Chocolate-Marbled White Chocolate Cheesecake, and Chocolate, Chocolate Chip Cheesecake Cake.

Instructions

Preheat oven to 325°.

Equipment you will use

Oven

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

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Wrap

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Springform Pan

Aluminum Foil

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan.

Ingredients you will need

Cracker Crumbs

Butter

Sugar

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Bowl

Frying Pan

Place pan on a baking sheet.

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Baking Sheet

Frying Pan

Bake 10 minutes. Cool on a wire rack.

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Wire Rack

Oven

In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa.

Ingredients you will need

Cream Cheese

Chocolate

Cocoa Powder

Sugar

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Bowl

Add eggs; beat on low speed just until combined.

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Egg

Pour over crust.

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Crust

Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.

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Water

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Springform Pan

Baking Pan

Bake 55-60 minutes or until center is just set and top appears dull.

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Oven

Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

Ingredients you will need

Water

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Springform Pan

Wire Rack

Knife

Aluminum Foil

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil.

Ingredients you will need

Chocolate

Cream

Sugar

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Sauce Pan

Bowl

Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.

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Chocolate

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Whisk

Remove rim from pan.

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Frying Pan

Spread ganache over cheesecake to within 1-in. of edge. Refrigerate 1 hour or until set.

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Spread

Equipment

Ingredients

Servings:

22grams

baking cocoa 113grams

2/3 cup 60% cacao bittersweet chocolate baking chips 57grams

butter, melted 84grams

chocolate graham cracker crumbs (about 5 whole crackers)907grams

packages each) cream cheese, softened 4

eggs, lightly beaten 119milliliters

heavy whipping cream 1Tbsp

sugar

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Angel Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.