Chocolate Cheesecake
Recipe summary
Chocolate Cheesecake from Whisk Takers is structured into a clear recipe card with 13 ingredients and 24 step-by-step instructions. It includes ounces of chocolate cookies, of melted butter, blocks of cream cheese and of sugar. Tags: baked, baking, chocolate and dessert. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
