Chocolate Velvet Cheesecake

Recipe by Derf2440
READY IN: 1hr 30mins




  • Prepare chocolate crumb crust.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
  • Cook over low heat just until chocolate is completely melted.
  • Remove top of double boiler from water, stir chocolate mixture until smooth.
  • Reserve at room temperature uncovered.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Gradually beat in chocolate mixture.
  • Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
  • Continue beating while gradually adding cream and vanilla, beat until blended.
  • Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
  • Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
  • Turn oven off.
  • Let cake stand in oven with door ajar 30 minutes.
  • Transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered overnight or at least 8 hours.
  • Cover cake loosely with plastic wrap, refrigerate until serving time.
  • Just before serving, Sieve powdered sugar lightly over cake.
  • Serve garnished with strawberries if desired.