CHOCOLATE CHEESECAKE
Provided by Alison Becker Hurt
Categories Cake Cheese Chocolate Dessert Bake Triple Sec Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Lightly butter an 8-inch round springform pan that is at least 2 inches deep.
- In a heavy pot, melt the chocolate with the water and liqueur. When melted, remove from the heat and let stand until cool.
- In a large mixing bowl, using a handheld elecric mixer at medium speed, beat the eggs with the sugar until well combined, 3 to 5 minutes. Gradually beat in the cream cheese, 1/4 pound at a time, until the mixture is very smooth, 5 minutes. Beat in the cooled chocolate and the vanilla. Spread the batter evenly in the prepared pan.
- Bake in the preheated oven until the top edges of the cheesecake are puffed and golden brown, about 1 hour. Let the cake cool in the pan for 30 minutes. Run a sharp knife around the inside of the pan to release the cheesecake from the sides (if they haven't already pulled away during the cooling process). Remove the sides of the springform, cover the cake with plastic wrap, and refrigerate for 30 minutes before serving. Bring to room temperature before serving, unless it is a very hot day, in which case, take it out of the fridge at the last minute and enjoy it cold.
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