Death by Chocolate Cheesecake
Cuisine: American
Recipe Source: Mollie Kirby
This Death by Chocolate Cheesecake truly lives up to its name! It's an intensely decadent dessert that will satisfy even the most serious chocolate lover. Imagine a creamy, rich cheesecake infused with the deep flavor of dark chocolate, all nestled in a crisp chocolate cookie crust and finished with a luscious chocolate ganache. Every bite is an explosion of chocolatey goodness, guaranteed to send your taste buds into overdrive.
Difficulty: MEDIUM
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 8 servings
For the Crust:
Ingredients:
- 24 Oreo cookies, finely crushed (use the ones with the chocolate middle if possible)
- 4 tablespoons butter, melted
- additional butter or spray for the pan
Directions:
- Preheat oven to 350 degrees F.
- Lightly spray or butter a 9″ springform pan
- Mix together cookies and melted butter and press in the bottom and about 2″ up the sides of pan.
- Bake for 5 to 7 minutes, until just set, remove and cool while preparing filling.
For the Filling:
Ingredients:
- 10 ounces of good 70% Cocoa Bittersweet Chocolate, chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
Directions:
- Heat chocolate in the microwave for one minute, stir and continue to heat in 30-second increments until melted and smooth. Set aside until lukewarm but still pourable.
- Blend cream cheese, sugar, and cocoa powder in a food processor or stand mixer until smooth. Blend in eggs 1 at a time, barely mixing after each.
- Mix in lukewarm chocolate. You may need to scrape down and use your spatula several times during mixing. Pour filling over crust; smooth top.
- Bake until set around the edges but the very center is still jiggly. The top will appear dry and crusty, about 1 hour.
- Cool 5 minutes. Run knife around sides of cake to loosen. Place on a rack and leave until room temperature, about two hours, then chill overnight.
For the Topping:
Ingredients:
- 5 tablespoons whipping cream
- 5 tablespoons light corn syrup
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
- Bring cream and syrup to simmer in medium saucepan. Remove from heat.
- Add chocolate chips; whisk until smooth. Cool to just lukewarm before pouring over cake completely cool cheesecake.
- Drizzle, allowing some to flow down the outside edge of the cake. Allow to set up for about two hours, in the fridge.
- Top with chocolate curls just before serving. Allow to come up to room temperature, if possible, for about 2 hours before serving.
For the Chocolate Curls:
Ingredients:
- 6 ounces chocolate, cut into small pieces or 2/3 cup chocolate chips
- 2 teaspoons shortening (do not use butter)
Directions:
- Line a small container with aluminum foil.
- Place chocolate and shortening in a microwave container and melt in 30-second increments, stirring after each pour into foil-lined container.
- Cool in refrigerator until chilled all the way through.. When cool, remove the foil-lined chocolate from the container and let sit at room temperature for about 10 minutes.
- Holding with a hot pad (so as not to transfer too much heat from your hand) scrape across chocolate forming rough “curls”. Vary the width by changing the angle of the peeler.