Chocolate Cheesecake
At a glance
A printable Chocolate Cheesecake recipe card from Whisk Takers, with ounces of chocolate cookies, of melted butter, blocks of cream cheese and of sugar and step-by-step instructions from the original YouTube video. Tags: baked, baking, chocolate and dessert. ChefScribe makes the video easier to follow as a clean recipe card.
Ingredients
- 10 ounces of chocolate cookies
- 1/2 cup of melted butter
- 2 blocks of cream cheese
- 3/4 cup of sugar
- pinch of salt
- couple splashes of vanilla extract
- 2 tablespoons of cocoa powder
- 3 eggs
- 2 bars of dark chocolate
- 2/3 cup of heavy cream
- 1/3 stick of butter
- 1 bar of good-quality dark chocolate
- 1 tablespoon of neutral vegetable oil
Method
- 1
Crush the chocolate cookies into fine crumbs.
- 2
Pour melted butter into the bowl of crushed cookies and mix until it has a wet-sand texture.
- 3
Line an 8-9 inch springform pan with parchment paper.
- 4
Transfer some of the cookie mixture into the pan for the base and press down with a glass.
- 5
Sprinkle remaining cookie crumbs around the edges and press them up along the sides.
- 6
Refrigerate the crust to set.
- 7
In a bowl, combine cream cheese, sugar, and salt, mixing on low speed until fully combined.
- 8
Add vanilla extract and sift cocoa powder into the mixture, then gently fold it in.
- 9
Add eggs one at a time, mixing until fully incorporated.
- 10
Melt dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
- 11
Let the chocolate cool for about five minutes, then slowly pour it into the cream cheese mixture while stirring constantly.
- 12
Pour in heavy cream and mix until well combined.
- 13
Carefully pour the filling into the cheesecake base.
- 14
Smooth out top with a toothpick and tap the pan to release air bubbles.
- 15
Wrap the cheesecake pan in aluminum foil and place it in a deep baking pan filled with hot water to create a water bath.
- 16
Bake the cheesecake at a low temperature for about 50 minutes.
- 17
Turn off the oven and let the cheesecake rest inside for about an hour.
- 18
Refrigerate the cheesecake for at least four hours to set.
- 19
For the glaze, melt chocolate in a heatproof bowl over a pot of simmering water.
- 20
Add cubed butter to the melted chocolate and stir until fully incorporated.
- 21
Pour in vegetable oil and mix well.
- 22
Once the glaze has cooled slightly, pour it over the cheesecake and let it spread.
- 23
Refrigerate for 15-20 minutes to set the glaze.
- 24
Release the cheesecake from the springform pan and slice with a warm knife.
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Original video
Source video from Whisk Takers. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=Pwnk-aQY0zQ
Source details
Full credit remains with the original creator.
