Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 13 h 25 min
Cook time: 13 h 25 min
Total time: 13 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, finely chopped; 1 sticks butter; 1 teaspoons cocoa, dissolved in 1 tablespoon hot water; 1 Tbsp cocoa; 591 milliliters cream cheese; 1 Tbsp custard powder; 1 teaspoon dark corn syrup; 3 larges egg yolks; 3 larges eggs; 315 milliliters graham cracker crumbs; 118 milliliters heavy cream; 170 grams bittersweet or semisweet chocolate, chopped small; 158 milliliters sour cream; 177 milliliters superfine sugar

Chocolate Cheesecake is a dessert that serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 38g of fat, and a total of 509 calories. Head to the store and pick up cocoa, graham cracker crumbs, cocoa, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 13 hours and 25 minutes. If you like this recipe, take a look at these similar recipes: White Chocolate Mascarpone Cheesecake with Salted Caramel and Chocolate Topping, Chocolate-Marbled White Chocolate Cheesecake, and Chocolate, Chocolate Chip Cheesecake Cake.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Ingredients you will need

Graham Crackers

Butter

Cocoa Powder

Base

Equipment you will use

Frying Pan

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Microwave

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Ingredients you will need

Cream Cheese

Sour Cream

Egg

Chocolate

Custard

Cocoa Powder

Sugar

Water

Egg Yolk

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Ingredients you will need

Water

Wrap

Equipment you will use

Aluminum Foil

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Ingredients you will need

Cheesecake Filling

Water

Equipment you will use

Roasting Pan

Oven

Cake Form

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight.

Equipment you will use

Aluminum Foil

Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce.

Ingredients you will need

Hot Fudge Sauce

Chocolate

Cream

Syrup

Equipment you will use

Whisk

Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Ingredients you will need

Chocolate

Equipment

Ingredients

Servings:

85grams

bittersweet chocolate, finely chopped 1sticks

butter 1teaspoons

cocoa, dissolved in 1 tablespoon hot water 1Tbsp

cocoa 591milliliters

cream cheese 1Tbsp

custard powder 1teaspoon

dark corn syrup 3larges

egg yolks 3larges

eggs 315milliliters

graham cracker crumbs 118milliliters

heavy cream 170grams

bittersweet or semisweet chocolate, chopped small 158milliliters

sour cream 177milliliters

superfine sugar

Recommended wine: Ruby Port

Ruby Port are my top picks for Chocolate Cheesecake. Ruby port has enough sweetness and boldness to hold up to the chocolate cheesecake. You could try NV Hunt Country Vineyards Ruby Port Estate Bottled. Reviewers quite like it with a 4 out of 5 star rating and a price of about 17 dollars per bottle.

NV Hunt Country Vineyards Ruby Port Estate Bottled

A personal favorite of our director of wine production Jonathan Hunt. Put your feet up after work or after dinner, sip our Ruby Port, and relax. This wine features rich berry notes and a long, smooth finish. Our smooth and hearty Ruby Port begins with a blend of Corot Noir and Chambourcin wines. We then fortify the blend with 100% grape brandy (distilled spirits) and sweeten it to bring all the flavors into perfect balance. Serve at cool room temperature.