Chocolate Velvet Cheesecake

Cheesecake

Ingredients

  • 10 servings
  • Chocolate Crumb Crust:
  • 1 Tbsp unsalted butter for coating pan
  • 1 (240 g) package chocolate wafer cookies, finely ground
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 1/3 cup unsalted butter, melted and cooled to room temperature
  • Cheesecake:
  • 12 ounces semisweet chocolate, broken into small pieces
  • 2 tablespoons unsalted butter
  • 1 1/2 lbs cream cheese, at room temperature
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature,slightly beaten
  • 2 tablespoons unsweetened cocoa powder
  • powdered sugar
  • fresh strawberries, if desired

Directions

Prepare Chocolate Crumb Crust:
1. Coat bottom and sides of 9 inch springform pan evenly with butter. Set aside. 2. Mix cookie crumbs, salt and cinnamon in medium bowl. Drizzle melted butter over crumb mixture. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
3. Press crumb mixture evenly on sides and bottom of pan.
4. Refrigerate crust 30 minutes before filling.

Prepare Cheesecake:
1. Place oven rack in centre of oven. Preheat to 350 degrees. (325 for dark pans).
2. Combine chocolate and butter in top of double boiler; place over hot but not simmering water.
3. Cook over low heat, stirring often, until chocolate is completely melted and smooth.
4. Remove top of double boiler from water. Set aside at room temperature, uncovered.
5. Cut cream cheese into 1 inch cubes and place in large mixer bowl.
6. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
7. Gradually beat in chocolate mixture.
8. Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
9. Continue beating while gradually adding cream and vanilla; beat until blended.
10. Continue beating cheese mixture at medium speed while very slowly adding granulated sugar; beat until sugar is absorbed.
11. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
12. Sieve cocoa powder over batter; beat at low speed until cocoa is thoroughly incorporated.
13. Pour batter into cold unbaked chocolate crumb crust; spread top till smooth. Gently rotate pan several quarter turns to settle batter.
14. Bake 30 minutes, reduce oven temperature to 325 degrees, (300 degrees for dark pans), and continue baking 30 minutes longer.
15. Turn oven off. Let cake stand in oven with door ajar 30 minutes.
16. Transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
17. Remove sides of pan.
18. Refigerate cake uncovered overnight or at least 8 hours.
19. Cover cake loosely with plastic wrap and keep refrigerated until serving time.
20. Just before serving, sieve powdered sugar lightly over cake.
21. Serve garnished with strawberries if desired.

Posted by Dorothy Parks, Edited by Meryl




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Submitted 6/13/05.
Source: Recipezaar
Submitted By: Meryl
merstarunicorn11@hotmail.com
Chocolate Velvet Cheesecake