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Chocolate Cheesecake

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Chocolate Cheesecake
Make the day before to spoil your sweetheart for Valentines Day!
Chocolate Cheesecake
Course Desserts
Prep Time 24 hrs 30minues
Cook Time 50 minutes
Servings
Ingredients
Course Desserts
Prep Time 24 hrs 30minues
Cook Time 50 minutes
Servings
Ingredients
Chocolate Cheesecake
Instructions
  1. Place a rack in the centre of the oven.
  2. Preheat oven to a very moderate temperature, 170° C / 325° F.
  3. Wrap an 20 cm spring-form pan in foil and set aside.
  4. Microwave the chocolate in 30 second bursts, stirring each time.
  5. Cool the melted chocolate to room temperature.
  6. Set aside.
  7. In a food processor, grind the cookies into fine crumbs.
  8. Measure 1+1/2 cups, reserving any extra for another use.
  9. Place the crumbs in a mixing bowl, add the butter and work the mixture with a fork until the crumbs cling together when pressed between your fingers, 2 minutes.
  10. Spread the crumbs over the bottom of the prepared pan and press firmly, working from centre out, to cover the bottom and 3 cm up the sides of the pan.
  11. In a deep mixing bowl, using a hand-mixer on medium-low, work the cream cheese until fluffy, 2 minutes.
  12. Mix in the sugar, 2 tablespoons at a time, stopping to scrape down sides of bowl, twice.
  13. One at a time, add the eggs, mixing well after each one.
  14. Using a flexible spatula, mix in the melted chocolate, then the coffee, vanilla, and salt.
  15. Pour the mixture into the prepared pan.
  16. Rap the pan sharply on the counter several times to knock out air bubbles.
  17. Set the cheesecake on the oven rack.
  18. On the bottom of the oven, place a 23 cm pan filled with boiling water.
  19. Bake for 38 to 40 minutes, until the centre of the cake wobbles like custard.
  20. Turn off the oven and leave the cake in the oven with the door open for 8-10 minutes, until the centre of the cake is set.
  21. Place the cake on a wire rack and gently work a knife around the edges to loosen it.
  22. Cool the cake completely.
  23. Cover the cooled cake with foil and refrigerate for 24 hours.
  24. Let the cake sit out for 20 minutes before serving.
Recipe Notes

Cut the cake using a knife dipped in hot water, wiping and warming the blade after cutting each slice.

Nutrition Information Per Serving: 350 calories

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1 2 3 8
MAIN MEALS
DESSERTS
SNACKS