Thursday, November 13, 2008

Diane's Chocolate Cheesecake

Another birthday at work this week and Diane, the newest member of our team, requested Chocolate Cheesecake.  I do love cheesecake, but I've never made a chocolate one.  In fact, I'd never had a chocolate one that I can remember.  The technique was very easy- my basic delicious, dense cheesecake recipe with melted chocolate and cocoa powder added.  

My secret to great cheesecake is to always, always bake in a water bath no matter what the recipe says to avoid grainyness,  and to let the cheesecake cool in the oven with the door ajar to avoid cracking.

This is very rich and very chocolate-y (which could be a good thing or a bad thing, depending on your perspective).  All I know is I'm glad that Diane took the leftovers home with her and that I had a good workout at the gym to burn off my piece!

Dark Chocolate Cheesecake

 Adapted from Bon Appetit, October 2006

  1. Crust
  2. 9 oz chocolate teddy grahams or chocolate graham crackers
  3. 1 tablespoon sugar
  4. 1/4 cup (1/2 stick) butter, melted
  5. Filling
  6. 10 oz dark chocolate, chopped
  7. 4 (8-ounce) packages cream cheese, room temperature
  8. 1 1/4 cups plus 2 tablespoons sugar
  9. 1/4 cup unsweetened cocoa powder
  10. 4 large eggs


  1. preparation
  2. For crust:
  3. 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.
  4. For filling:
  5. 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.
  6. Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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diva said...

beautiful cheesecake..looks very dense and chocolatey, just the way i like it!

E said...

Hi Lauren. This cheesecake looks so decadent! Yum.

I can't find your email address anywhere on your blog, and I want to add you to the invite list for the next Philadelphia Area Food Blogger Potluck in December. Can you email it to me at halene (at) gmail (dot) com?


Carla said...

I don't know if I've ever made homemade cheesecake. I've made the premix kind because my dad buys it and says here make the cheesecake (if he doesn't do it himself) haha