I am not sure why I have never had much luck with cheesecake, but this chocolate cheesecake turns out great every time. I have always made cheesecake in a water bath but this one doesn’t call for it. If you are not a chocolate fan, this recipe may not be for you. Covered with a chocolate ganache topping is just fine with me, but it is very rich and decadent so be prepared to be overwhelmed with goodness! Also, cheesecake is always best the next day so plan on two days for this goody.
Chocolate Cheesecake with Ganache Topping – Serves 12 generously
Crust- 9 oz. of finely crushed Oreo cookies and 6 TB of melted butter
Filling – 10 oz. Ghiradelli 60% Cacao Bittersweet chocolate chips(I have used Nestle semi sweet which is fine, but better chocolate always makes a better product!), 4- 8oz. packages cream cheese at room temp, 1 1/4 C sugar, 1/4 C Ghiradelli unsweetened cocoa (same goes here for brand), and 4 Large room temp eggs.
Topping – 3/4 whipping cream, 5 oz. Ghiradelli chocolate chips and 1 TB sugar
Spray a 10″ springform pan with high sides. Mix your finely crushed Oreo cookies with melted butter and press into the bottom of your springform pan. Bake at 350 degrees for 5 minutes.
While your crust is cooling, melt 10oz. of chocolate chips in the microwave until smooth. You should stir every 30 seconds to prevent from burning. While chocolate is cooling, blend cream cheese, sugar, and cocoa powder until smooth. Make sure there are not any lumps! Pour in chocolate. Add eggs one at a time until blended but do not overblend! Pour cheesecake filling over crust, smooth top and bake for 1 hour until sides are hour and center still looks a bit soft. Do not attempt to open oven door to check on cheesecake! Once done, turn oven off, open oven door and let cheesecake cook until at room temp. Once cool, run knife around the outside of cheesecake between pan to loosen. Cover tightly and chill in fridge overnight.
A few over before serving, make topping. Stir cream, 5 oz. chocolate and sugar in a saucepan over low heat until smooth. Pour over center of cheesecake but leaving edges bare. Chill until topping is set. When ready to serve, remove sides of springform pan.
Hints: If cheesecake cracks in the middle, no worries it will be covered up by the ganache.
To prevent cracking, use room temp. products, do not over beat eggs, and do not open oven door. Cheesecake needs to be cooled gradually. Opening oven door or cooling to quickly are sure ways to crack cake. Of course it will still taste great, but if you are going to go through the work, be patient!