It was my husband's birthday this month and he requested a chocolate cheesecake!
I enjoyed making this one! But there are so many different cheesecake recipes out there that it made it so hard to decide which to make.
I've made cheesecake before in the past, and they all taste a little bit different from each other. But one thing I've found is that the tastiest cheesecakes are the ones without flour, and the ones which use a lot of chocolate!!! This cheesecake tasted more moist, dense and creamy!!!
2 cups crushed graham crackers (you can also use crushed Oreo cookies instead)
1/4 cup granulated sugar
1 stick melted butter (1/2 cup)
4 (8-ounce blocks) full fat Philadelphia cream cheese, room temp
1 1/2 cup granulated sugar
1/2 teaspoon salt
5 medium-size eggs, room temp
1 cup light sour cream
2/3 cup heavy whipping cream
1 cup Nestle's semi-sweet chocolate morsels, melted
Dark chocolate ganache
White chocolate ganache
Milk chocolate chips
- Preheat oven to 350 degrees F.
- Prepare the crust. Crumble the graham crackers however you prefer, I used the large ziploc bag and rolling pin technique. Then add the sugar and melted butter. Mix well. Then evenly layer into a 9-inch spring-form pan that has been lightly greased with butter or spray Pam. Bake crust for about 10 min @ 350 F. Remove from oven, let cool. Set aside.
- Prepare filling. In a stand mixer bowl, cream together cream cheese, sugar, and salt on low-medium speed until smooth. While the mixer is running, add eggs one at a time. Then, add the sour cream. Then add the heavy whipping cream. Finally, add the melted chocolate. Blend well until smooth, scraping down the sides of the bowl as needed. Don't over mix.
- Pour filling into prepared crust. Bake for about 1 hour, or until set. Once done, turn off oven and let cheesecake sit in the oven for an additional 1 hour, keeping the oven door closed.
- Once out of the oven, run a knife around the edge of the cheesecake. (I accidentally forget this step, that's why I got a crack on my cheesecake!) This step is suppose to help prevent cracks, so don't forget it like I did. =(
- Leave in pan, let cool completely on a wire rack.
- Once completely cooled, cover loosely and refrigerate for at least 6 hours or overnight to set.
- Once it's set, it's time to decorate however you like!
Here's how it looks after one good layer of the ganache. You can still see the cracks, which doesn't look pretty...
But, honestly, that crack doesn't matter because I like to decorate the cheesecakes with a lot of chocolate!!
I added white chocolate ganache and milk chocolate chips on top of the dark chocolate ganache, and nobody will ever know there was even a blemish on that cheesecake. ;)
This was also the first time I ever made a cheesecake this tall. Usually, I've made cheesecakes with only 2 bricks of cream cheese, but this recipe called for 4 bricks of cream cheese!!! =)
This cheesecake was probably more or less 3 inches tall.
Isn't he a beaut?!
Here's a closer slice view. You can actually see where the crack was, which got filled with the ganache...and who doesn't like a little extra ganache in their cheesecake...
Care for a slice?
Happy Birthday September!