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 requires around 13 hours and 25 minutes from start to finish. This recipe serves 12. One portion of this dish contains roughly 8g of protein, 38g of fat, and a total of 504 calories. Head to the store and pick up cream, semisweet chocolate, cocoa, and a few other things to make it today.

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