Chocolate Cheesecake

This decadent chocolate cheesecake is an elegant treat that will impress your family and friends.  Cheesecake is so rich and indulgent that it’s the perfect splurge for the holidays.  The creamy chocolate filling and perfect chocolate cookie crust ensure that this treat isn’t your typical cheesecake. I made this to share with friends, who absolutely loved it. I guarantee this is one dessert that tastes as good as it looks.

I topped it with fresh cranberries to get a pop of color, but fresh cranberries are incredibly tart. You can top this with just about any other fruit, such as raspberries, strawberries or blackberries. You can also top it with chocolate syrup and of course, whipped cream.

To make this cheesecake, preheat the oven to 375 F for the chocolate cookie crust.  I took 24 oreos and removed the filling. I pulsed the cookies in a food processor. I then added a quarter cup of powdered sugar and one stick of melted unsalted butter. I pulsed to combine. I then pressed the moistened cookie crumbs into a springform pan along the bottom of the pan and halfway up the sides of the pan.  (You need a springform pan to make any cheesecake. A springform pan allows you to easily remove the cake from the pan.)  I then baked the crust for about 15 minutes. Once you start to smell the chocolate crust, it’s time to remove it from the oven—even if it’s under 15 minutes. You don’t want to burn the crust! Remove from the oven and set aside to cool.  Reduce the oven temperature to 350 F.

While the crust was baking, I began to prepare the cheesecake filling. I melted 2 cups 60% cacao dark chocolate with a half cup of milk. Next, I beat three 8-ounce packages of room temperature cream cheese in my stand mixer with one cup of granulated sugar on low until just combined. (It’s important that your cream cheese is room temperature so that it doesn’t become lumpy when mixing.)

I then added the four eggs, one at a time, beating until just combined. Then, I stirred in two tablespoons of flour and one teaspoon of vanilla extract. Lastly, I added the melted chocolate-milk mixture, and I beat until it was combined.

I poured the filling into the springform pan, and I baked it at 350 F until the outer part of the cheesecake was set, about one hour. I then turned the oven off, open the door two inches, and allowed the cake to continue cooking in the oven for another hour. Lastly, I removed the cake from the oven and allowed it to cool at room temperature for another hour. I then put the cake in the refrigerator until I was ready to enjoy it!

Chocolate Cheesecake with Chocolate Cookie Crust

Serves 16

Ingredients

24 chocolate sandwich cookies (Oreos)
¼ cup confectioner’s sugar
½ cup (one stick) unsalted butter, melted
2 cups semisweet or bittersweet chocolate
½ cup milk
24 ounces cream cheese, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons all purpose flour

Method

Prepare the chocolate cookie crust. Preheat the oven to 375 F. Remove the filling from 24 chocolate sandwich cookies. In a food processor, pulse the cookies until they are pulverized. Add 1/4 cup confectioner’s sugar and 8 tablespoons melted butter. Pulse until combined. Remove the moistened crumbs and press into the bottom and up the sides of a 9-inch springform pan.

Bake for about 15 minutes, or until you smell a chocolatey aroma. Remove from the oven and allow to cool completely.  Reduce the oven temperature to 350 F. Meanwhile, prepare the cheesecake filling.

Prepare the cheesecake filling by melting the 2 cups of chocolate with 1/2 cup milk. Add the chocolate and milk to a large, heat-proof bowl. You can melt in the microwave or on top of a double boiler. Just be sure to keep the heat low and don’t heat for a second longer than necessary to melt the chocolate.

Next, add the cream cheese to the bowl of a stand mixer, fitted with the paddle attachment. Add the one cup of granulated sugar and mix on medium-low until combined. It’s important that your cream cheese in room temperature so that it will be less prone to forming clumps. Scrape the bottom of the bowl with a rubber spatula

Add the eggs one a time, beating after each one until combined. Add the vanilla and flour and mix on low for 15 seconds.

Add the chocolate mixture and mix until combined. Scrape the bottom and sides of the bowl to ensure that every thing is combined.

Pour the filling into the springform pan. Bake in a 350 F oven for 45 – 55 minutes. The cake is ready when a toothpick inserted one inch from the edge comes out clean. The center will still be jiggly. Turn off the oven, crack the door open 2 inches, and allow the cake to finish cooking for one hour. Finally, remove the cake from the oven and allow to cool at room temperature for an additional hour. Refrigerate until ready to serve.

Garnish with fresh berries, whipped cream or melted chocolate.

Recipe adapted from King Arthur Flour.