Chocolate Cheesecake

Over the last few days I have been in the kitchen testing recipes. Yesterday I started experimenting with my cheesecake recipes and created an amazingly delicious chocolate cheesecake. This is a dessert for the ultimate chocolate lover for sure! I topped it with a chocolate ganache for the perfect finish. This is a keeper! Give it a try and see for yourself. Thanks for stopping by.





Chocolate Cheesecake

Crust

1 1/2 cups of graham cracker crumbs
5 tablespoons of butter, melted

Filling

2 8 oz packages of cream cheese at room temperature
1 cup sugar
11.5 oz of semi sweet chocolate chunks (I use Nestle brand)
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla
1/4 tsp espresso powder

Ganache

4 oz of semi sweet chocolate chips
1/3 cup heavy cream
1 teaspoon light corn syrup

To make the crust place the graham cracker crumbs in a medium bowl. Pour in the melted butter and combine with a fork until crumbs are wet. Pour the crumbs into a springform pan and press into an even layer. Put in refrigerator.

To make the filling use a double boiler to melt the chocolate or place a stainless bowl filled with the chocolate over a saucepan of simmering water to melt it. Stir until smooth and set aside to cool. In the bowl of a stand mixer add the cream cheese and mix on medium to low until smooth. I use setting 4. Then gradually add the sugar until combined using the same setting. Next add in the melted chocolate and mix until combined. Add the eggs one at a time, mixing after each one until combined. Add in the sour cream, vanilla, and espresso powder until well combined.

Remove the crust from the refrigerator and then pour in the filling. Make an even layer using an offset spatula or the back of a spoon. Place the springform pan on a larger baking sheet. Bake in the oven for 50 minutes at 350 degrees. Remove and set aside to cool. Once almost completely cooled down cover and place in refrigerator for at least two hours.

To make the ganache place the chocolate chips in a medium glass bowl. Set aside. Heat the heavy cream and light corn syrup just until it comes to a boil. Remove from heat and pour over the chocolate chips. Let sit for 1 to 2 minutes. Then stir until smooth. Allow to cool down for another 2 minutes. Remove the cheesecake from the fridge and then pour the ganache over the top only. Smooth out using the back of a spoon. Cover and put back into the fridge for at least 4 hours. I keep mine in the fridge overnight.