Deep Dark Chocolate Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Deep Dark Chocolate Cheesecake calories by ingredient
Introduction
Definitely NOT a diet dessert - but a winner for my mom's birthday party! With 24 oz of cream cheese, a cup of mascarpone and 10 oz of bittersweet couverture chocolate you can definitely count me in! Definitely NOT a diet dessert - but a winner for my mom's birthday party! With 24 oz of cream cheese, a cup of mascarpone and 10 oz of bittersweet couverture chocolate you can definitely count me in!Number of Servings: 16
Ingredients
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Crust
1 ¾ cups chocolate wafer cookie crumbs (about 5.5 oz)
3 tbsp orange juice
3 tbsp melted butter
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Filling
10 oz bittersweet chocolate (at least 70%, preferably couverture), chopped
24 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 tbsp sour cream
1 cup brown sugar
¼ cup unsweetened cocoa powder
2 tbsp cornstarch
¼ tsp salt
4 large eggs, lightly beaten
Directions
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.
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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.