Rich Chocolate Cheesecake

Rich Chocolate Cheesecake

This cheesecake is my number one most requested dessert for birthday and graduation cakes. Despite the time needed to cool and chill the cheesecake, it comes together quickly and easily.

The dual water bath it’s baked in helps to prevent the cheesecake from cracking, as does propping the door open just slightly after baking, ensuring that there are no sudden drafts or drops in temperature. This handy little trick works for all baked custards, including my Chocolate Pots De Crème, and my Lemon Crème Brûlée, located in my book, “Anthony Cooks”.

I’ve included a few extra mini recipes within this cheesecake recipe for decorating ideas, including my stabilized whipped cream, and a simple ganache.

Enjoy!

Rich Chocolate Cheesecake

Serves 12.

Crust:

1 1/3 cups (or 330 ml) of chocolate cookie crumbs, such as Oreo

1/4 cup (or 60 ml) of melted butter

Cheesecake:

3 cups (or about 750 g) of cream cheese

1/2 cup (or 125 ml) of sour cream

3 large eggs

3/4 cup (or 175 ml) of granulated sugar

1/3 cup (or 80 ml) of cocoa powder

1 tsp (or 5 ml) of pure vanilla extract

Stabilized Whipped Cream:

1/2 cup (or about 125 g) of cream cheese

1 cup (or 250 ml) of confectioners sugar

2 1/2 cups (or 625 ml) of whipping cream (33% or higher)

1 tsp (or 5 ml) of pure vanilla extract

2 tsp (or 10 ml) of gelatine powder

2 tbsp (or 30 ml) of cocoa powder, optional

Ganache:

1 cup (or 250 ml) of heavy cream (33% or higher)

1 cup (or 250 ml) of semi-sweet chocolate chips

1 tsp (or 5 ml) of pure vanilla, optional

1) Preheat the oven to 350°F/175°C. In a 9”/23 cm springform pan, mix the cookie crumbs and the melted butter until crumbly. Press firmly into the bottom of the pan. Bake for 10 minutes.

2) In a food processor, purée the cream cheese, sour cream, eggs, granulated sugar, cocoa powder, and vanilla extract until smooth (scrape down the sides with a spatula occasionally). Pour onto the prebaked crust. Place on a baking tray in the centre of the oven, and place a pan of boiling water on the rack directly below the cheesecake pan. I also like to place a loaf pan filled with boiling water beside the cheesecake as well (the steam helps set the cheesecake, and prevent cracks from forming). Bake for 30-35 minutes, or until set, but still jiggly. Turn off the oven, and crack the door open just slightly (I find it best to place a silicone oven mitt in the door just to keep it barely open). Allow to rest like this one hour, then remove the cheesecake from the oven. Allow to cool a few hours on a wire rack, then transfer to the fridge and chill for a few more hours before decorating.

3) For the stabilized whipped cream, beat the 1/2 cup cream cheese with the confectioners sugar in a stand mixer with the whisk attachment until smooth. Slowly add the whipping cream, and continue whipping on medium-low speed until stiff peaks form, about 10 minutes. Meanwhile, stir the gelatine into a microwave safe bowl with a spoonful of water. Melt in the microwave, about 25 seconds. Allow to cool to room temperature, then when the cream is whipped, fold in the vanilla and melted gelatine.

For chocolate cream, remove half of the whipped cream, and fold in the cocoa powder. I like to alternate rosettes of white and chocolate cream.

4) For a simple ganache, heat 1 cup/250 ml of heavy cream until just about to simmer, then pour over 1 cup/250 ml of semi-sweet chocolate chips in a heat-safe bowl. Allow to sit for a minute, then slowly stir until fully melted and smooth. Stir in the vanilla. Cool slightly before pouring over the cheesecake. I let it firm up a bit in the fridge before piping the whipped cream on top (helps it to stick in place).

Other topping choices: your favourite chocolates, truffles, cookie crumbs, whole cookies, or fresh berries.