Along with Buche de Noel and Chocolate-Covered Orange Peels, my mom was famous for her chocolate cheesecake. Since I'm meeting friends for wine and meal prepping tomorrow night, I decided to make one to go with the wine and good conversation we'll have.
It's insanely rich, so I like to serve it with a little creme fraiche and raspberries on the side. I don't do water baths for my cheesecakes, although I'm sure you could with this one. It's also good to make this the day before so it has a long rest in the fridge to get all nice and creamy and cold.
Chocolate Cheese Cake
Crust
1 package chocolate cookies
1/3 cup melted butter
1 tsp. cinamon
Pinch of salt
1-2 Tbs. butter to grease the pan
Filling
12 oz. semi sweet chocolate
2 Tbs. unsalted butter
1 1/2 lbs. cream cheese
1 1/2 cups cream
1 tsp. vanilla
1 cup sugar
3 large eggs, beaten
2 Tbs. cocoa
Make crust: Combine crushed chocolate cookies, salt, cinamon, and melted butter. Grease bottom and sides of springform pan. Press crust ingedients into bottom of pan. Refrigerate 30 minutes.
Make filling: Melt butter and chocolate. Cream the cream cheese until smooth. Add the melted chocolate mixture. Add cream and vanilla, while beating. Add sugar. Add eggs gradually. Add cocoa at low speed. Bake for 30 minutes at 350, 30 minutes at 325. Turn off the oven, open door, and leave cake in oven for 30 minutes more.
(It will rise a bit in the oven, like a souffle, then fall as it starts to cool. This is completely normal.)
Enjoy with lots and lots of friends.
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