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slice of chocolate cheesecake

A Chocolate Lover's Dream Cheesecake

Sean
A chocolate cheesecake with chocolate ganache and chocolate and espresso whipped cream.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 12 hours
Total Time 13 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 597 kcal

Equipment

  • Stand mixer with paddle attachment
  • Roasting pan
  • 9 inch springform pan
  • Spatula
  • Aluminum foil
  • Food processor
  • Large bowl
  • Piping bag with tip
  • Parchment paper

Ingredients
 
 

Chocolate Graham Cracker Crust

  • 1½ cup chocolate graham crackers 12 sheets
  • 5 tbsp butter unsalted, melted
  • 1 tbsp sugar

Chocolate Cheesecake

  • 1½ lbs cream cheese 3-8oz blocks, softened
  • 1½ cup sugar
  • 1 cup brown sugar packed
  • ¼ cup cocoa powder unsweetened
  • ¼ cup sour cream
  • ¼ cup coffee
  • 3 eggs room temperature
  • ½ tbsp espresso powder
  • 1½ cups bittersweet chocolate melted, cooled
  • 1 tsp kosher salt

Chocolate Ganache

  • ½ cup heavy whipping cream
  • ½ cup bittersweet chocolate

Espresso Chocolate Whipped Cream

  • 2 cups heavy whipping cream
  • ½ tbsp espresso powder
  • ½ cup powdered sugar

Springform pan

  • ½ tbsp butter unsalted, softened

Instructions
 

  • Preheat the oven to 325°F or gas mark 3.
  • In a food processor grind the graham crackers into crumbs. In a mixing bowl combine the crumbs, sugar, and 5 tablespoons of the melted butter. Pour the mixture into a parchment paper lined springform pan. Using the back of a measuring cup or flat bottomed glass to make an even layer. Bake for 10 minutes. While the crust is baking bring a tea pot of water to a boil.
  • Reduce the temperature to 300°F or gas mark 2.
  • In a stand mixer with the paddle attachment beat the cream cheese until light and add the sugars. One at a time add the eggs and beat for a minute between each egg. Scrape down the side as needed. Add the cocoa powder, melted chocolate, salt, coffee, espresso powder, and sour cream.
  • Use remaining tablespoon of butter and brush the sides of the springform pan and dust with a little flour. Pour the cheesecake batter into the pan. Line the entire pan with foil, place in the roasting pan and fill the pan up with the boiling water. Bake for an hour or until when the cheesecake is tapped only the center has a slight wobble.
  • Turn off the oven and crack the door open using a wooden spoon. Allow the oven to cool completely before removing it from the oven. Allow to cool to room temperature. Place the cheesecake in the refrigerator for a minimum of 5 hours or overnight.
  • When the cheesecake is cold prepare the ganache by heating the cream to boiling either in the microwave in a heat proof glass or on the stove. Pour over the chocolate and let rest for 5 minutes. Then stir. Add the powdered sugar.
  • Pour the ganache over the cheesecake preventing it from dripping down the sides. Remove from the springform pan.
  • In a stand mixer with the whisk attachment whip the remaining ingredients together. Place into a piping bag and pipe the whipped cream around the outside of the cheesecake.

Nutrition

Serving: 1sliceCalories: 597kcalCarbohydrates: 52gProtein: 6gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 141mgSodium: 349mgPotassium: 280mgFiber: 2gSugar: 46gVitamin A: 1305IUVitamin C: 1mgCalcium: 103mgIron: 2mg
Nutrition Disclaimer*
Keyword Chocolate, Decadence, Valentine's Day
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