If you’ve only read a few posts on this blog, you probably already know I’m a complete chocoholic. 100% addicted. There’s rarely a day that goes by where I don’t have chocolate in some form. When I read news stories that proclaim chocolate is a health food because of antioxidants or that eating chocolate will make you happier because of your brain chemicals, I can’t help but think I really don’t need another excuse to eat chocolate. Stop it, guys! I really wonder about the validity of these stories. It seems like they’re just telling us what we want to hear.
That would be like me telling you this chocolate cheesecake takes just 5 minutes to make, is ready to eat instantly with no overnight refrigeration, and is 0 calories! Ha. If that were the case we’d all be 500 pounds. Things that are absolutely and indulgently scrumptious should require at least a bit of work so they’re not an everyday affair, right?
By the way – happy Leap Day! Use this extra day to indulge in some chocolate
Taste: Tangy, rich, and oh so chocolate-y. Not overly sweet.
Texture: The crust is thick, slightly buttery, and crunchy while the filling is luscious and smooth.
Ease: Not hard but impressive all the same. The water bath prevents the cheesecake from getting deep cracks.
Appearance: How could you not want a slice?
Pros: It’s chocolate cheesecake… the pros are probably obvious
Cons: Again, it’s chocolate cheesecake… not exactly diet-friendly. Small slices people!! Also, delayed gratification (cheesecake needs to chill overnight before being served).
Would I make this again? This would be great for entertaining… yes.
Yield: 12 servings
For the crust:
24 chocolate wafer cookies (about 9 ounces)
1 tablespoon granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
For the filling:
9 ounces semisweet chocolate, chopped
4 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs
For the crust:
Preheat oven to 350 degrees F. In the bowl of a food processor, pulse wafer cookies with sugar until finely ground. Add melted butter and pulse until moistened. Press crust into the bottom of a 9-inch nonstick springform pan. Bake until crust is just set, about 8 minutes. Cool on a wire rack. Maintain oven temperature.
For the filling:
In a microwave-safe bowl, microwave chopped chocolate in 20-second bursts, stirring between bursts, until melted and smooth. In a clean food processor bowl, blend cream cheese, sugar, and cocoa powder until well combined, scraping down the edges as necessary. Blend in eggs, one at a time, until combined. Blend in melted chocolate until combined. Pour filling over cooled crust and smooth top. Meanwhile, prepare about 2 quarts of boiling water on the stovetop or in a kettle.
Wrap bottom of cooled springform pan tightly with foil and place pan into a larger, deep baking pan. Carefully pour boiling water into large pan until water reaches about halfway up the sides of springform pan to create a water bath.
Carefully place pans in oven and bake at 350 degrees F for about 1 hour, until center is just set and top looks slightly dry. Cool cheesecake completely on a wire rack. Run a knife along the edges to loosen then place cheesecake in pan in refrigerator to chill overnight. Cheesecake can be made 3 days ahead of time, kept in the refrigerator and covered with foil.
Loosely adapted from Bon Appetit Desserts