Intense Chocolate Cheesecake

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Description:
This Intense Chocolate Cheesecake is the ultimate dessert for chocolate lovers. It combines a rich, velvety chocolate filling with a buttery graham cracker crust. The deep chocolate flavor is balanced by the smooth and creamy texture of the cheesecake, making each bite a decadent treat. Topped with a glossy chocolate ganache, this cheesecake is perfect for any special occasion or a special indulgence.

Origin:
Chocolate cheesecakes are a classic indulgence, often combining the creamy, tangy base of a traditional cheesecake with the richness of chocolate. This version is taken to the next level with a decadent chocolate filling and ganache topping, designed to satisfy even the most serious chocolate cravings.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs for a deeper chocolate flavor)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 8 oz semisweet or bittersweet chocolate, melted (use high-quality chocolate for the best flavor)
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • Pinch of salt

For the chocolate ganache topping:

  • 8 oz semisweet chocolate, chopped (or bittersweet for a more intense flavor)
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)

Instructions:

  1. Prepare the crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine the graham cracker crumbs (or chocolate cookie crumbs) with the granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
    • Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. You can also press some of the mixture up the sides of the pan if you prefer a higher crust.
    • Bake the crust in the preheated oven for about 10 minutes. Remove it from the oven and let it cool while you prepare the cheesecake filling.
  2. Prepare the cheesecake filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (about 2-3 minutes).
    • Add the granulated sugar and beat until well combined.
    • Add the sour cream and mix until smooth.
    • Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
    • Melt the chocolate (either in the microwave in 30-second bursts or over a double boiler) and allow it to cool slightly before adding it to the cream cheese mixture. Add the vanilla extract and mix until smooth.
    • Sift in the flour and a pinch of salt, and mix until just combined. Do not overmix.
  3. Bake the cheesecake:
    • Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
    • Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set, but the center is slightly jiggly. A toothpick inserted should come out mostly clean, though it may have a few moist crumbs attached.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
    • Afterward, remove the cheesecake from the oven and allow it to cool to room temperature. Once it’s cooled, cover it and refrigerate for at least 4 hours, or preferably overnight, for the best texture.
  4. Prepare the chocolate ganache topping:
    • Chop the semisweet chocolate and place it in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for about 1-2 minutes.
    • Stir the mixture until the chocolate is completely melted and smooth. If you prefer a glossy finish, stir in 1 tablespoon of butter.
    • Allow the ganache to cool slightly before pouring it over the top of the chilled cheesecake.
  5. Assemble the cheesecake:
    • Once the cheesecake is fully chilled and the ganache has cooled to a pourable consistency, pour the ganache over the top of the cheesecake.
    • Use a spatula to spread the ganache evenly, letting it drip over the edges of the cheesecake.
    • Refrigerate the cheesecake for an additional 30-60 minutes to set the ganache.
  6. Serve:
    • Slice the cheesecake with a sharp knife (run the knife under hot water and dry it between slices for cleaner cuts).
    • Serve chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries for added texture and flavor.

Tips for Success:

  • Prevent cracks: To avoid cracks in the cheesecake, avoid overbaking it. The center should still be slightly jiggly when you take it out of the oven. Cooling it gradually in the oven and then chilling it slowly in the fridge helps prevent cracks.
  • Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before mixing to ensure a smooth filling without lumps.
  • Quality chocolate: Use high-quality chocolate for the best flavor. The chocolate is the main flavoring in this cheesecake, so its quality makes a big difference.
  • Chill well: Let the cheesecake chill for several hours or overnight to allow the flavors to set and for the cheesecake to firm up.

Recommendations:

  • For an extra touch: Serve the cheesecake with a dollop of whipped cream or a dusting of cocoa powder for an elegant finish.
  • For a more intense flavor: Use bittersweet chocolate in both the filling and the ganache for a richer, less sweet taste.

Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific ingredients and portions.

  • Calories: 450-500 kcal
  • Fat: 32g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Sugar: 30g
  • Protein: 7g
  • Sodium: 200mg

Enjoy this Intense Chocolate Cheesecake, an indulgent, rich dessert that’s perfect for special occasions or whenever you want a seriously satisfying chocolate treat!

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