CHOCOLATE CHEESECAKE WITH COCOA RECIPES
CHOCOLATE CHEESECAKE RECIPE | MARTHA STEWART
A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust -- is a lesson in decadence.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Bake until set but still slightly wobbly in center, 50 to 60 minutes. Let cool completely in pan on rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
DEEP DARK CHOCOLATE CHEESECAKE RECIPE | EPICURIOUS
In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.
Provided by Jeanne Thiel Kelley
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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