Best Deep Dark Chocolate Cheesecake Recipes

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DEEP DARK CHOCOLATE CHEESECAKE



Deep Dark Chocolate Cheesecake image

Provided by Jeanne Thiel Kelley

Categories     Cake     Milk/Cream     Food Processor     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Cream Cheese     Family Reunion     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling
1 9.7-ounce bar Scharffen Berger 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 (preferably Scharffen Berger)
4 large eggs
Topping
3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon sugar
Bittersweet chocolate curls
*If unavailable, substitute another high-quality bittersweet chocolate.

Steps:

  • For crust:
  • 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.
  • For filling:
  • 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.
  • For topping:
  • Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
  • Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

DEEP DARK CHOCOLATE CHEESECAKE



Deep Dark Chocolate Cheesecake image

From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).

Provided by Juenessa

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup butter, melted
9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar, plus
2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
3/4 cup whipping cream
6 ounces scharffen berger 70% cocoa bittersweet chocolate
1 tablespoon sugar
bittersweet chocolate curls

Steps:

  • For crust:.
  • 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.
  • For filling:.
  • 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.
  • For topping:.
  • Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
  • Cool slightly.
  • Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
  • Chill until topping is set, about 1 hour.
  • Do ahead: Can be made 3 days ahead.
  • Cover with foil and keep refrigerated.
  • Release pan sides.
  • Transfer cheesecake to platter.
  • Top with chocolate curls.
  • Let stand 2 hours at room temperature before serving.
  • ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.

Nutrition Facts : Calories 521, Fat 38.8, SaturatedFat 21.6, Cholesterol 176.1, Sodium 389.6, Carbohydrate 38.4, Fiber 1, Sugar 31.1, Protein 8.1

DEEP DARK CHOCOLATE CHEESECAKE



DEEP DARK CHOCOLATE CHEESECAKE image

Categories     Cheese     Dessert

Yield 12 servings

Number Of Ingredients 15

Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling
1 9.7-ounce bar Scharffen Berger 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 (preferably Scharffen Berger)
4 large eggs
Topping
3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon sugar
Bittersweet chocolate curls

Steps:

  • For crust: 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. For filling: 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. For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated. Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

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