Deep Dark Chocolate Cheesecake
One portion of this dish contains approximately 11g of protein, 54g of fat, and a total of 650 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up scharffen berger cocoa bittersweet chocolate, eggs, whipping cream, and a few other things to make it today.
Anweisungen
Preheat oven to 177°. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar.
Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan.
Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time.
Mix in lukewarm chocolate.
Pour filling over crust; smooth top.
Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.
Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Transfer cheesecake to platter. Top with chocolate curls.
Let stand 2 hours at room temperature before serving.