Deep Dark Chocolate Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust1 ¾ cups chocolate wafer cookie crumbs (about 5.5 oz)3 tbsp orange juice3 tbsp melted butter---Filling10 oz bittersweet chocolate (at least 70%, preferably couverture), chopped24 oz cream cheese, room temperature8 oz mascarpone cheese, room temperature2 tbsp sour cream1 cup brown sugar¼ cup unsweetened cocoa powder 2 tbsp cornstarch¼ tsp salt4 large eggs, lightly beaten
Crust:
Preheat oven to 350°F. Butter a 9” springform pan and line the base with parchment.
Mix all the crust ingredients together well.
Press evenly onto the bottom (not the sides) of the prepared pan.
Bake just until set, about 6 minutes.
Set aside while preparing filling. Keep oven on.
---
Filling:
Melt the chocolate in the microwave or over a pot of simmering water until smooth and glossy.
In a bowl, beat cheeses, sour cream, brown sugar, cocoa powder, cornstarch and salt until smooth. Blend in eggs, 1 at a time.
By hand, fold in the chocolate until just blended in, trying not to incorporate air.
Pour filling over crust and rap sharply on a countertop to dislodge air pockets.
Smooth the top and place in a deep roasting pan.
Pour boiling water into the roasting pan, about ½ way up the side of the springform.
Bake until center is just set and just appears dry, about 1 hour.
Turn the oven off and cool the cheesecake inside for 1 hour, then remove from the oven and waterbath and cool 1 hour on a rack.
Run a knife around the side of cake to loosen the ring, but do not remove it.
Cover loosely and chill overnight before removing the ring and slicing.
Serving Size: Makes 16 rich slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 350°F. Butter a 9” springform pan and line the base with parchment.
Mix all the crust ingredients together well.
Press evenly onto the bottom (not the sides) of the prepared pan.
Bake just until set, about 6 minutes.
Set aside while preparing filling. Keep oven on.
---
Filling:
Melt the chocolate in the microwave or over a pot of simmering water until smooth and glossy.
In a bowl, beat cheeses, sour cream, brown sugar, cocoa powder, cornstarch and salt until smooth. Blend in eggs, 1 at a time.
By hand, fold in the chocolate until just blended in, trying not to incorporate air.
Pour filling over crust and rap sharply on a countertop to dislodge air pockets.
Smooth the top and place in a deep roasting pan.
Pour boiling water into the roasting pan, about ½ way up the side of the springform.
Bake until center is just set and just appears dry, about 1 hour.
Turn the oven off and cool the cheesecake inside for 1 hour, then remove from the oven and waterbath and cool 1 hour on a rack.
Run a knife around the side of cake to loosen the ring, but do not remove it.
Cover loosely and chill overnight before removing the ring and slicing.
Serving Size: Makes 16 rich slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 441.6
- Total Fat: 34.0 g
- Cholesterol: 99.5 mg
- Sodium: 226.6 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 2.3 g
- Protein: 7.7 g
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