Chocolate cheesecake
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Filed under Cakes and pastries; My recipes; cakes, cheesecake, chocolate
In 2007, I baked my first chocolate cheesecake based on a recipe by Nigella Lawson. A couple of days ago, I baked my second chocolate cheesecake and I diverted from that old recipe. I like this one better as it is rich without being overly sweet so I’m updating the 2007 entry. And needless to say, it pays to use only the best quality ingredients.
Makes one 10-inch cheesecake.
Ingredients:
For the crust:
1-3/4 c. of graham cracker crumbs
1/3 c. of melted butter
For the filling:
70 g. of good quality dark chocolate (I used Lindt, 70% cacao)
2 blocks of cream cheese, total of 500 grams
3/4 c. of white sugar
4 eggs
1 c. of sour cream
To garnish:
whipped cream
fresh strawberries
View the recipe with step by step photos by clicking on the thumbnails below, or skip them and scroll down for the text-only version.
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Preheat the oven to 325F.
Take two large squares of foil and wrap the bottom of the springform pan.
Mix together the melted butter and graham cracker crumbs. Press onto the bottom of the pan. Chill in the fridge while you make the filling.
Take the dark chocolate bar and break into smaller pieces. In a heatproof bowl over a pan of barely simmering water, melt the chocolate. Remove from the pan and cool.
Whip the cream cheese and sugar until light and soft. Add the eggs, one at a time, mixing after each addition. Add the cooled chocolate and sour cream to the cream cheese and egg mixture. Stir until smooth. Scrape the bottom and sides of the mixing bowl while mixing to make sure that the filling is smooth and no light or dark streaks should be visible.
Take the crust out of the fridge. Pour the filling over the crust.
Place the pan in a large heatproof pan. Pour in hot water into the pan to a height of about two inches.
Bake the cheesecake in a preheated 325F oven for an hour and a half. Turn off the oven but leave the cake to cool slowly. When cool, chill until firm, about six hours.
To serve, slice the cheesecake into wedges. Top with whipped cream and fresh strawberries, if you like.
The old recipe, published on February 16, 2007, is on page 2.
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Sounds great, I will give it a try.
can i use a microwave oven here? i’ve been dying to try a cheesecake of my own… but i keep on wondering if i can bake it on my microwave oven… ty ms connie.
i really can’t tell, joe ann. i don’t cook with the microwave.
hi. do you have recipes of blueberry cheesecake? i’ve always wanted to make one, preferably no-bake sana (like using graham crumbs and chilling it na lang sa ref), ever since i tasted bag of beans blueberry cheesecake. i can’t go to tagaytay lagi din…and the traffic there is horrendous during the holidays and weekends. also, do you have a recipe of mango cream pie na mejo hawig sa red ribbon’s mango cream pie? i’ve been making mango torte instead, using layers of graham on top of cream na parang ref cake ang dating. i would like to try having the mangoes on top of a stiff cream lang instead na layered…kc i have a lot of mangoes ngayon eh. tnx!!!! i love your website.
hi miss connie,
it’s me again… i would like to know how to make the “overhangs” that u mentioned. what i have are round baking pans, yung parang aluminum na ginagamit pa nung unang panahon
i cannot access the link for the overhangs, laging error. can i just put the baking sheet as is or may ibang procedure how to do it? i’m new to baking and my husband is craving for a blueberry cheese cake. i wanted to try your cheese cake recipe, pwede kaya yun na base for the blueberry cheescake? di ba pang topping lang naman yung blueberry but the cake in itself is the same lang as the cheese cake? do i still need to bake the cheese cake o pwedeng freeze na lang din? kasi yours look soft na parang creme-brulee and im afraid na if i top it with blue berry (in can) baka malusaw or something, (or takot lang talaga ako mag bake baka kasi masayang ang ingredients)
thanks ulit!
Hi Ms. Connie, your cheesecake recipes are so yummy, I made the coffee cheesecake last Friday for our party and it was really delicious, my friends loved it. I’ve also tried chocolate cheesecake using the recipe for the marble cheesecake, and it’s really great! I must try this version soon.
Looks yummy…I agree, Ms. Connie, the finished product is only as good as the ingredients so I try my best to use the the best and freshest ingredients I can find and I can afford
Next time, I’ll experiment with fresh fruits — not as topping but as part of the filling.