Cheesecake of the Month — May 2015!

We all have heard that dark chocolate far surpasses other forms of chocolate with regard to the health benefit, so here is a recipe for a dark chocolate (bittersweet) cheesecake . . . enjoy!

Deep Dark Chocolate Cheesecake

24 chocolate wafer cookies (ground)
1 Tablespoon of sugar
1/4 cup of butter, melted

1 ten ounces of 70% Cocoa Bittersweet Chocolate, chopped
4 eight-ounce packages of cream cheese, softened
1-1/4 cups plus 2 Tablespoons of sugar
1/4 cup of unsweetened cocoa powder
4 large eggs

3/4 cup of whipping cream
6 ounces 70% Cocoa Bittersweet Chocolate, chopped
1 Tablespoon of sugar

Bittersweet chocolate curls (garnish)


1.  For the crust, preheat oven to 350 degrees.  Butter 9-inch springform pan.  Blend cookies in food processor until finely ground; blend in the sugar.  Add the melted butter and process until well-blended.  Press the crumbs evenly onto the bottom of the prepared pan.  Bake just until set (about five minutes).  Cool while preparing filling.

2.  for the filling, stir chopped chocolate in metal bowl set over a saucepan of simmering water until melted and smooth.  Remove the bowl from the water and cool the chocolate until lukewarm (but still pourable).  Blend the cream cheese, sugar, and cocoa powder in the food processor until smooth.  Blend in the eggs, one at a time.  Mix in the lukewarm chocolate and pour the filling over the crust (smooth the top).  Bake until the center is just set and appears dry (about 1 hour).  Chill overnight.

3.  For the topping, stir cream, 6 ounces of chocolate, and sugar in a heavy medium saucepan over low heat until smooth.  Cool slightly.  Pour over the center of the cheesecake, spreading to withing a 1/2 inch of the edge.  Chill until the topping is set (about 1 hour).  Top with chocolate curls.  Let stand for two hours at room temperature prior to serving.


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