The ultimate chocolate cheesecake

Cookies, candy, pie, or cake? I was determined to bake something very special for our Christmas dinner dessert. While I have collected many recipes for each of these confections over the years, many of which have become family favorites, I felt that 2020 deserved more, the icing on the cake so to speak.

After looking through my cookbook collection and searching 100’s of online recipes, I decided on a cheesecake, but not just any cheesecake, I wanted this one to be chocolate, the ultimate chocolate cheesecake. Lo and behold, that is exactly what I found and that is exactly what it was!

If I was looking for a challenge, I certainly found it, but I would make this again because it was about the most delicious delicacy I’ve ever tasted.

It is rare for me not to tweak or embellish a recipe but I followed this one to the letter. I believe that was the key to success. The water bath, letting some of the ingredients get to room temperature, the steps in melting the chocolate, and the six hours to chill the cheesecake all took extra time but it was well worth the effort.

Ingredients for the crust:

• 1 and 1/2 cups chocolate wafer crumbs (I used chocolate graham crackers)
• 1/4 cup unsalted butter, melted

Ingredients for the chocolate cheesecake:

• 2 cups bittersweet chocolate, coarsely chopped
• 1 and 1/2 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 Tablespoons unsweetened natural cocoa powder
• 4 large eggs plus 2 egg yolks, at room temperature
• 3/4 cup heavy cream, at room temperature
• 1 teaspoon vanilla extract

Ingredients for choclate ganache:

• 1 and 1/3 cups semi-sweet chocolate, finely chopped
• 1 and 1/4 cups heavy cream
• 1/4 cup unsalted butter, at room temperature, cut into cubes

Instructions for the crust:

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
2. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Instructions for the Ultimate Chocolate Cheesecake:

1. 1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
   2. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
   3. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
   4. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
   5. Scrape the filling over the partially baked crust in the prepared pan.
   6. Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
   7. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
   8. Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.

Instructions for the chocolate ganache:

1. Add chopped semisweet chocolate to a medium bowl; set aside.
2. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
3. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
4. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
5. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.

The ultimate chocolate cheesecake can be stored in the refrigerator for up to five days but I seriously doubt it would last that long. It is the perfect dessert for the holidays or any special occasion. Both my husband and son said that it was even more delicious the next day and the next.

Let me know if you try it or if you have a favorite recipe for chocolate cheesecake.