Deep Dark Chocolate Cheesecake

Total Time
1hr 30mins
Prep 25 mins
Cook 1 hr 5 mins

From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).

Ingredients Nutrition

Directions

  1. For crust:.
  2. Preheat oven to 350°F
  3. Butter 9-inch-diameter springform pan with 3-inch-high sides.
  4. Blend cookies in processor until finely ground; blend in sugar.
  5. Add melted butter and process until well blended.
  6. Press crumbs evenly onto bottom (not sides) of prepared pan.
  7. Bake just until set, about 5 minutes.
  8. Cool while preparing filling.
  9. Maintain oven temperature.
  10. For filling:.
  11. Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
  12. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
  13. Blend cream cheese, sugar, and cocoa powder in processor until smooth.
  14. Blend in eggs 1 at a time.
  15. Mix in lukewarm chocolate.
  16. Pour filling over crust; smooth top.
  17. Bake until center is just set and just appears dry, about 1 hour.
  18. Cool 5 minutes.
  19. Run knife around sides of cake to loosen. Chill overnight.
  20. For topping:.
  21. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
  22. Cool slightly.
  23. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
  24. Chill until topping is set, about 1 hour.
  25. Do ahead: Can be made 3 days ahead.
  26. Cover with foil and keep refrigerated.
  27. Release pan sides.
  28. Transfer cheesecake to platter.
  29. Top with chocolate curls.
  30. Let stand 2 hours at room temperature before serving.
  31. ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
Most Helpful

5 5

This is seriously the best cheesecake I've ever made! It's a little rich but very hard to stop eating... I used semisweet chocolate and thus reduced the sugar that I added (by about 1/8 or so of a cup) and it worked great. I took what was leftover (not that there was a lack of will to eat it but more so that I wanted to see how it froze) and froze it and a month later, after defrosting it overnight in the fridge, it tasted just as good. I recommend this for all chocolate lovers out there!

5 5

Made this for Thanksgiving and everyone loved it. My husband said it was good enough to be served at the Cheesecake Factory. I made a few changes. First I couldn't find the chocolate listed in the recipe so I used Ghirardelli 60% Cacao Bittersweet Chips. I also used chocolate graham crackers to make the crust. The biggest change though was that I used 1/3 Less Fat Cream Cheese and Egg Beaters. I was worried about doing that but it turned out great. Not sure how much that reduced the calories and fat but I'm sure it was quite a bit.

5 5

I made cheesecake lollipops with this recipe and dipped them in dark chocolate, that want over so well that i won a baking contest. It was very time consuming but ohh so worth it.