Deep Dark Chocolate Cheesecake Recipe

How to Make Deep Dark Chocolate Cheesecake

1. Preheat oven to 350°F (175°C).
2. Butter a 9-inch diameter springform pan with 3-inch high sides.
3. **Make the crust:**
4. In a food processor, finely grind 1 ½ cups (150g) of chocolate graham crackers.
5. Add ¼ cup (50g) granulated sugar and pulse to combine.
6. Add 6 tablespoons (85g) melted unsalted butter and process until evenly moistened.
7. Press the crumb mixture firmly into the bottom of the prepared pan.
8. Bake for 5 minutes, until lightly set. Cool completely.
9. **Make the filling:**
10. 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.
11. Remove from heat and let cool to lukewarm.
12. In a food processor, beat 3 (8 ounce) packages (227g each) cream cheese until smooth.
13. Add 1 ½ cups (300g) granulated sugar and 6 tablespoons (30g) unsweetened cocoa powder. Blend until combined.
14. Add 4 large eggs one at a time, blending well after each addition.
15. Stir in the lukewarm melted chocolate until fully incorporated.
16. Pour the filling over the cooled crust and smooth the top.
17. Bake for 50-60 minutes, or until the center is just set and the edges are firm.
18. Let cool for 5 minutes in the oven with the door slightly ajar.
19. Run a knife around the edges to loosen the cake.
20. Refrigerate overnight.
21. **Make the topping:**
22. In a heavy saucepan, combine 1 cup (240ml) heavy cream, 6 ounces (170g) 70% cocoa Belgian chocolate, and 2 tablespoons (20g) granulated sugar.
23. Cook over low heat, stirring constantly, until smooth and glossy.
24. Let cool slightly.
25. Pour the ganache over the chilled cheesecake, spreading to within ½ inch of the edge. Fill any cracks.
26. Refrigerate for at least 1 hour, or until set.
27. Before serving, let the cheesecake stand at room temperature for about 2 hours to soften slightly. Garnish with chocolate curls (optional).
28. The cheesecake can be made 3 days in advance.