Marriage Proposal Chocolate Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1/2 cup butter (1 stick)1/2 cup powdered sugar3/4 cup flour1/4 cup cocoa powderPinch of saltFIlling:24 oz cream cheese (3 bricks)1 1/2 cups sugar1/2 tsp vanilla extract4 eggs1 cup cocoa powderGanache:8 oz semi-sweet baking chocolate (quality matters!)1 cup heavy cream
Prepare the shortbread crust:
Preheat oven to 350°F
Soften butter to room temperature
Cream the butter until it’s soft and fluffy. Beat in icing sugar.
Stir in a pinch of salt (omit if you used salted butter), cocoa powder, and flour, and mix well.
If the dough is too soft, chill in the refrigerator for 15-30 minutes. Line a springform pan with the dough, bake for 10 minutes and set it aside while you make the filling.
Preparing the Filling
Soften cream cheese. Combine with sugar and vanilla extract. Mix (at medium speed if using an electric mixer) until it’s smooth and creamy. Add eggs, one at a time, mixing well after each one.
stir in cocoa powder and blend until smooth and uniform.
Pour the filling into crust (be sure to leave enough in the bowl for licking!) and bake it for about 40 minutes above a 9″x13″ pan with 1/2″ water (this helps prevents cracking). When done (cheesecake should be reasonably firm), open the oven door and let the cheesecake cool down slowly with the oven. When the cake has cooled, chill in the refrigerator.
When the cake has cooled, prepare a ganache:
Chop or grate chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add a flavored liqueur or brandy.
Let the ganache cool a little, while still warm and fluid, pour over the cheesecake and coat it evenly.
Number of Servings: 12
Recipe submitted by SparkPeople user IANBEYER.
Preheat oven to 350°F
Soften butter to room temperature
Cream the butter until it’s soft and fluffy. Beat in icing sugar.
Stir in a pinch of salt (omit if you used salted butter), cocoa powder, and flour, and mix well.
If the dough is too soft, chill in the refrigerator for 15-30 minutes. Line a springform pan with the dough, bake for 10 minutes and set it aside while you make the filling.
Preparing the Filling
Soften cream cheese. Combine with sugar and vanilla extract. Mix (at medium speed if using an electric mixer) until it’s smooth and creamy. Add eggs, one at a time, mixing well after each one.
stir in cocoa powder and blend until smooth and uniform.
Pour the filling into crust (be sure to leave enough in the bowl for licking!) and bake it for about 40 minutes above a 9″x13″ pan with 1/2″ water (this helps prevents cracking). When done (cheesecake should be reasonably firm), open the oven door and let the cheesecake cool down slowly with the oven. When the cake has cooled, chill in the refrigerator.
When the cake has cooled, prepare a ganache:
Chop or grate chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add a flavored liqueur or brandy.
Let the ganache cool a little, while still warm and fluid, pour over the cheesecake and coat it evenly.
Number of Servings: 12
Recipe submitted by SparkPeople user IANBEYER.
Nutritional Info Amount Per Serving
- Calories: 634.3
- Total Fat: 42.4 g
- Cholesterol: 181.8 mg
- Sodium: 200.0 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 4.5 g
- Protein: 10.1 g
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