Deepest Darkest Chocolate Cheesecake

Name: Deepest Darkest Chocolate Cheesecake
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 8
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, chopped; 340 grams bittersweet chocolate, chopped; 1 stick butter, melted; 255 grams package chocolate wafer cookies; 1 Tbsp prepared coffee; 907 grams packages cream cheese, at room temperature; 79 milliliters unsweetened Dutch-processed cocoa powder; 4 eggs; 177 milliliters heavy cream; 2 teaspoons honey; 1 Tbsps orange zest or 1/2 tablespoon prepared coffee or 2 teaspoons espresso powder, optional; 1 teaspoon fine salt; 355 milliliters sugar; 2 Tbsps sugar

Deepest Darkest Chocolate Cheesecake requires approximately 14 hours from start to finish. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 1276 calories, 17g of protein, and 90g of fat. Head to the store and pick up bittersweet chocolate, coffee, honey, and a few other things to make it today. If you like this recipe, you might also like recipes such as Deepest Darkest Chocolate Cheesecake, Deepest Chocolate Espresso Chip Cookies, and Darkest Chocolate Crepe Cake.

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Oven

For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt.

Ingredients you will need

Crust

Sugar

Salt

Equipment you will use

Food Processor

Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.

Ingredients you will need

Butter

Sugar

Equipment you will use

Oven

Frying Pan

Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture.

Ingredients you will need

Cocoa Powder

Cream Cheese

Chocolate

Sugar

Equipment you will use

Stand Mixer

Microwave

Whisk

Bowl

Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time.

Ingredients you will need

Instant Espresso

Orange Zest

Coffee

Egg

Equipment you will use

Baking Spatula

Mix in the lukewarm chocolate and stir until combined.

Ingredients you will need

Chocolate

Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.

Ingredients you will need

Gelatin

Equipment you will use

Springform Pan

Oven

Knife

For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly.

Ingredients you will need

Heavy Cream

Chocolate

Coffee

Glaze

Honey

Equipment you will use

Sauce Pan

Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.

Transfer the cheesecake to a platter and release from the springform pan.

Equipment you will use

Springform Pan

Serve cold, or allow to come to room temperature, about 2 hours.