Ingredients for Chocoholic's Cheesecake Rsc
- Reynolds Wrap Foil
- Parchment Paper
- 1 cup blanched almonds
- Graham Crackers
- 1/4 cup granulated sugar (for crust) + 1 3/4 cups granulated sugar (for cheesecake)
- 16 ounces (2 packages) cream cheese
- Unsweetened Cocoa
- All Purpose Flour
- Egg Whites
- Egg
- Condensed Milk
- Semisweet Chocolate Morsel
- Vanilla Extract
- Milk Chocolate Chips
- Dark Chocolate Chips
- Heavy Cream
- Unsalted Butter
- Flaky sea salt to taste
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How to Make Chocoholic's Cheesecake Rsc
- Preheat oven to 300°F (150°C). Position oven rack in the middle.
- Line a 9-inch springform pan with a 20-inch strip of aluminum foil, creating handles for easy removal. Cut a circle of parchment paper to fit the bottom.
- In a blender, process 1 cup blanched almonds into almond flour.
- Place 1 cup honey graham crackers in a zip-top bag. Seal, remove air, and crush into fine crumbs using a rolling pin.
- Combine graham cracker crumbs, almond flour (from step 3), and 1/4 cup granulated sugar in a jar; shake to combine.
- Press the crumb mixture evenly into the bottom of the prepared springform pan.
- In a stand mixer fitted with a flat beater, beat 16 ounces (2 packages) cream cheese until fluffy (speed 6).
- Add 1/2 cup unsweetened cocoa powder and 1/4 cup all-purpose flour; mix on speed 2 until incorporated.
- Add 1 3/4 cups granulated sugar, 1 teaspoon vanilla extract, 1/2 cup sour cream and 2 large eggs; mix on speed 4 for 2 minutes.
- Pour batter into the prepared crust. Smooth the top with an angled spatula.
- Place the 9-inch springform pan into a larger pan. Wrap a 20-inch strip of aluminum foil around the larger pan for easier handling.
- Pour 1 1/2 cups boiling water into the larger pan, ensuring it doesn't touch the cheesecake pan.
- Bake for 50 minutes. Remove from oven and carefully remove the cheesecake from the water bath.
- Return the cheesecake to the oven for 10 minutes, or until the center is set.
- Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before topping.
- Prepare the ganache: In a double boiler, melt 12 ounces semi-sweet chocolate chips, 1/4 cup whole milk, 1 teaspoon vanilla extract and 2 tablespoons butter, stirring until smooth and pourable. Add more milk if needed.
- Pour the ganache over the cooled cheesecake and spread evenly.
- Sprinkle with flaky sea salt to taste.
- Refrigerate for at least 1 hour before serving. Carefully remove the cheesecake from the pan and serve.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
205g
Fat
130g
Carbs
20g
