Zutaten für Deep Dark Chocolate Cheesecake
- Chocolate Wafer Cookies
- ¼ cup (50g) granulated sugar (for crust) + 1 ½ cups (300g) granulated sugar (for filling) + 2 tablespoons (20g) granulated sugar (for topping)
- Butter
- Bittersweet Chocolate
- 3 (8 ounce) packages (227g each) cream cheese
- Unsweetened Cocoa Powder
- 4 large eggs
- Whipping Cream
- Chocolate Curls
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Zubereitung von Deep Dark Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- Butter a 9-inch diameter springform pan with 3-inch high sides.
- **Make the crust:**
- In a food processor, finely grind 1 ½ cups (150g) of chocolate graham crackers.
- Add ¼ cup (50g) granulated sugar and pulse to combine.
- Add 6 tablespoons (85g) melted unsalted butter and process until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 5 minutes, until lightly set. Cool completely.
- **Make the filling:**
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 12 ounces (340g) 70% cocoa Belgian chocolate until smooth. Stir occasionally to prevent scorching.
- Remove from heat and let cool to lukewarm.
- In a food processor, beat 3 (8 ounce) packages (227g each) cream cheese until smooth.
- Add 1 ½ cups (300g) granulated sugar and 6 tablespoons (30g) unsweetened cocoa powder. Blend until combined.
- Add 4 large eggs one at a time, blending well after each addition.
- Stir in the lukewarm melted chocolate until fully incorporated.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and the edges are firm.
- Let cool for 5 minutes in the oven with the door slightly ajar.
- Run a knife around the edges to loosen the cake.
- Refrigerate overnight.
- **Make the topping:**
- In a heavy saucepan, combine 1 cup (240ml) heavy cream, 6 ounces (170g) 70% cocoa Belgian chocolate, and 2 tablespoons (20g) granulated sugar.
- Cook over low heat, stirring constantly, until smooth and glossy.
- Let cool slightly.
- Pour the ganache over the chilled cheesecake, spreading to within ½ inch of the edge. Fill any cracks.
- Refrigerate for at least 1 hour, or until set.
- Before serving, let the cheesecake stand at room temperature for about 2 hours to soften slightly. Garnish with chocolate curls (optional).
- The cheesecake can be made 3 days in advance.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
124g
Fat
108g
Carbs
12g
