This cake is ridiculous. The texture/taste is a mix between fudge and chocolate gelato. This cake is not fucking around. Usually I’m not really a sweets/dessert/chocolate person. But in the past month or so, I’ve found myself picking up cupcakes on my coffee break at work. Usually anytime this starts to happen, I automatically assume Hell, I’m Pregnant. But since I’m not having sex anymore (wahh), there’s no excuses. Now I’ll just look pregnant. Fuck It.
So I’ll post the recipe how I found it, with some minor changes. What I did differently though was use a food processor for all of the mixing, not use a double boiler to melt the chocolate because I don’t friggin have one, and I used a store-bought Oreo crust. I ended up with some extra batter so you could always do what I did, and fill a couple of ramekins with what’s leftover, bake them with the cake, and then eat them straight from the oven. Because life’s too short.
Rich Chocolate Cheesecake
Adapted from eat me, delicious
Chocolate Crumb Crust
1 1/2 cups Oreo (or similar cookie) crumbs
4 tbs. unsalted butter, melted
12 oz. bittersweet chocolate, chopped
1 1/2 lbs. cream cheese, softened
1 cup granulated sugar
3 tbs. natural (not Dutch-processed) cocoa powder
4 eggs, room temp.
3/4 cup heavy cream
2 tsps. vanilla
2 tbs. Kahlua
1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9×3-inch springform pan. Cut an 18 inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. In a medium bowl, combine the Oreo crumbs and melted butter. Pat the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes, until set.
3. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
4. Melt the chocolate in the top of a double boiler over barely simmering water, stirring occasionally. Remove the pan from the heat, leaving the chocolate over the hot water.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and lump-free, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add 1/4 cup of the sugar and beat until blended. Add the cocoa powder and mix until blended. Remove the bowl from the mixer stand.
6. In a clean mixer bowl, using the whisk attachment, beat the eggs at medium speed until blended, about 1 minute. Gradually add the remaining 3/4 cup sugar and beat at high speed until tripled in volume, about 2 minutes. Remove the bowl and whisk from the mixer stand and replace them with the bowl containing the cream cheese mixture and the paddle attachment. Mixing at low speed, gradually add the egg mixture to the cream cheese mixture, scraping down the sides of the bowl as necessary to ensure that the mixture is even-textured. Mix in the melted chocolate. Add the heavy cream, vanilla extract, and Kahlua (or Cognac) and mix until blended. Remove the bowl from the mixer stand and stir the filling several times to ensure that it is evenly blended.
7. Scrap the filling over the baked crust in the pan. Place the pan in a roasting pan or large baking pan. Place the roasting pan in the oven and pour enough hot water into the pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 35-40 minutes, until the center of the cake is set but slightly wobbly (the cake will set completely as it cools).
8. Remove the cake pan from the water bath. Place the pan on a wire rack and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
9. Refrigerate the cheesecake for at least 4 hours before serving.