Hes a vanilla kind of guy, but my daughter is all chocolate all the time.
The chocolate cookie base is the perfect crisp foundation for the luscious, creamy chocolate filling.
The whole thing is topped with none other than chocolate ganache.
Simply Recipes / Alison Bickel
A Cheesecake for Chocolate Lovers Only
This chocolate cheesecake is for those who LOVE chocolate.
Its rich, decadent, and filling.
A small slice goes a long way.
Simply Recipes / Alison Bickel
Cheesecake takes a little time and some planning ahead, but its so worth it.
If you dont have a roasting pan, a large, wide-bottomed Dutch oven may also work.
Fill the roasting pan with water halfway up the side of the springform pan.
Simply Recipes / Alison Bickel
Place the whole shebang in the oven.
How To Tell When Cheesecake Is Done
Cheesecake is basically a custard.
It likes slow, even cooking and time.
Simply Recipes / Alison Bickel
Tips for Making the Best Ganache
Ganacheis the chocolate equivalent of a day spa.
Its all luxury and excess.
The goal is a smooth ganache without bubbles or unmelted chocolate bits.
Alison Bickle
I also add a little corn syrup.
It helps provide a glossy sheen, but it’s optional.
Its simple to make perfect ganache; just take these actions.
Alison Bickle
Ways To Use up Leftover Ganache
You probably wont use all of the ganache for this recipe.
Leftover ganache has many uses.
How Long Does Cheesecake Last?
Alison Bickle
I find that the crust begins to weep after about day three.
Its still fine to eat, but maybe not to serve to company.
Eat or freeze within 5 days.
Alison Bickle
Can You Freeze Cheesecake?
You absolutely can freeze cheesecake.
I prefer to freeze it whole, but you might freeze individual slices and enjoy them as needed.
Alison Bickle
Looking for More Cheesecake Recipes?
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Chocolate Cheesecake
Let the eggs and cream cheese come to room temperature before making this cheesecake.
Alison Bickle
Pulse until they are ground fine like sand (you should have about 1 1/4 cups).
Add the sugar, cocoa powder, and salt.
Pulse 2 or 3 times until just combined.
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Pour melted butter around the bowl in a circle, pulse 4 or 5 times combine it.
The mixture should clump a little bit, but may still look a little dry.
Dump the mixture into the bottom of your ungreased 9 x 2 3/4-inch round springform pan.
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Place the crust in the oven and bake for about 8 to 10 minutes.
Remove from oven to cool.
Once the crust has baked,reduce the oven to 300F.
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Stir continuously for about 10 minutes.
Once melted, remove from heat and set aside.
You will fold it into your filling later.
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Beat the cream cheese on low or stir speed until creamy, about 2 minutes.
Scrape down the sides and bottom of the bowl.
Beat again on low for about 1 minute.
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With the stand mixer still on low, slowly add the sugar and cocoa powder.
Scrape down the bottom and sides of the bowl.
Beat for another minute or two until light and fluffy.
Alison Bickle
Pour the cooled, melted chocolate into the bowl of the stand mixer and (you guessed it!)
beat on low for about a minute.
Scrape down the sides and bottom of the bowl.
Alison Bickle
Beat on low again for about 30 seconds, or until the chocolate is fully incorporated.
Alternatively, you might fold in the chocolate using a spatula.
Wrap the outside of the springform pan in 3 layers of wide, heavy-duty aluminum foil.
Alison Bickle
Be careful not to tear or puncture the foil.
Bring the foil all the way up the sides.
Set it inside a roasting pan or a large Dutch oven.
Alison Bickle
Pour the filling into the springform pan.
Fill the roasting pan with warm water about halfway up the sides of the springform pan.
(I usually just heat it in a tea kettle.)
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Be careful not to splash any water into the cheesecake pan or inside the foil.
It will still jiggle slightly, but shouldnt slosh in the center when moved.
Remove the roasting pan from the oven.
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Let the cake cool in the water bath for about an hour.
Place chopped chocolate in a medium-sized bowl.
In a small saucepan set over medium heat, add the heavy cream, corn syrup, and salt.
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Stir to combine and bring to a simmer.
Pour the heated cream over the chopped chocolate.
Let sit for 5 minutes, then add the vanilla.
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Use a spatula and stir gently to combine.
Let the ganache cool at room temperature for 2 hours.
Cover with plastic wrap and keep it in the fridge until youre ready to serve the cheesecake.
Alison Bickle
The ganache is probably too thick to pour.
(Be careful, thoughchocolate can burn quickly in a microwave.)
Remove the cheesecake from the springform pan.
Alison Bickle
You probably wont use all of the ganache.
Alison Bickle
Alison Bickle
Alison Bickle
Alison Bickle
