Anything chocolate makes
it on my list of favorites, and this chocolate fudge cheesecake is one of
those. This cheesecake is absolutely wonderful!
- a chocolate lover's delight!
Check out more of Linda's delicious and easy-to-make
Cheesecake Recipes.
Also check out more
Chocolate Recipes.
Chocolate Fudge Cheesecake
Recipe
Recipe Type:
Cheesecake,
Chocolate,
Eggs,
Cakes
Yields: 10 to 12 servings
Prep time: 30 min
Crust cook time: 10 min
Cheesecake cook time: 1 hour 30 min
Ingredients:
Chocolate Crust (see recipe below)
4 (8-ounce) packages cream cheese, room temperature*
1 1/2 cups granulated
sugar
5 eggs, room temperature
1/4 cup all-purpose
flour
1/2 teaspoon salt
1/4 cup
whipping cream
1 tablespoon pure vanilla extract
3 (1-ounce) squares semisweet chocolate, melted and cooled**
1/2 cup semisweet chocolate chips
Chocolate Sour Cream Topping (see recipe below)
* To quickly bring cream cheese to
room temperature, place unwrapped package(s) in a microwaveable bowl.
Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do
not let it melt or get warm. Refrigerate if it does.
**
Learn
different techniques for
How To
Melt Chocolate.
NOTE: Use a conventional (regular) oven rather than a convection
oven in baking your cheesecake. The forced hot air from the convection
oven causes too much browning and can often cause the center of
the cheesecake to collapse.
Preparation:
Preheat oven to 350 degrees F. and position rack in center of oven
(too high or too low of rack placement will cause
baking problems). Lightly grease (butter) a 9-inch
springform pan.
Prepare Chocolate Crust; set aside to
cool before using.
In a large bowl, combine cream cheese and sugar; cream
just until light and fluffy. Add eggs, one at a time, beating after each addition.
NOTE: Do not over beat the mixture.
You want to avoid beating air into the mixture. Too
much air will make the cheesecake fall. Beat in flour, salt, whipping cream, and vanilla extract; set aside.
In a medium bowl, place 1 1/2 cups of the cream cheese mixture. Gradually add melted chocolate; stir until well combined. Stir in chocolate chips; set aside.
Pour all but 2 cups of remaining cream cheese mixture over prepared
cookie crust. Spoon chocolate filling in a 2-inch wide ring onto the cream cheese mixture
(approximately 1 1/2 inches from the edge of pan). Using the back of a spoon, carefully press chocolate mixture down until top is level. Spoon reserved cream cheese mixture evenly over all; smooth top with the back of a spoon
(this helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes. Reduce heat to 300 degrees
F. Bake another 1 hour or until edges are light brown and center is almost set.
NOTE: There should be no wet spots or liquid
areas in the center of the cheesecake.
Remember that a cheesecake continues
to cook when it is removed from the oven.
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How to prevent
cracks in your cheesecake:
When the internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent this
from happening, use an
instant-read cooking thermometer to test its
doneness. Take it out of the oven when the
 cheesecake reaches
150 degrees F. at the center to avoid over baking.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack.
NOTE: A wonderful looking baked
cheesecake (with no cracks), can crack as it sits on the cooling rack
because the cake shrank during cooling and clung to the sides of the
springform pan. To avoid this from happening, cool the cheesecake for only a
few minutes, and then, using a paring knife, free it from the sides of the
pan before allowing it to cool completely.
Prepare Chocolate Sour
Cream Topping. Spread topping over top of cooled
cheesecake. Sprinkle grated chocolate in a 2-inch band around the outer
edge of top.
Cover with
plastic wrap and refrigerate 12 to 24 hours before cutting (the
cheesecake will solidify to a perfect consistency during this time).
To serve, slide a small knife around edge of cake to
loosen it and remove sides of the springform pan; transfer onto a cake plate.
Makes 10 to 12 servings.
Chocolate Crust:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs (such as
Oreos), including the filling
3 tablespoons butter, melted
In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Put crumb mixture onto bottom of prepared pan, being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom.
Bake 10 minutes. Remove from
oven and cool crust completely on a wire rack. Maintain oven temperature to bake
the cheesecake.
Chocolate Sour Cream Topping:
3 tablespoons powdered (confectioners) sugar
2 teaspoons
unsweetened cocoa powder
1 cup sour cream
1 teaspoon pure vanilla extract
2 (1-ounce) squares
semisweet chocolate, grated
(for top of cheesecake)
In a medium
bowl, combine sugar, cocoa, sour cream, and vanilla extract.
More Delicious Cheesecake Recipes:
|
|
Chocolate Hazelnut Swirl Cheesecake
This cheesecake
is for serious chocophiles. Imagine the hazelnut spread
on a bed of crunchy nuts and a piping hot cup of coffee - it's a sweet
temptation. |
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! This delightful combination of flavors will
remind you of one of your favorite childhood candy bars. |
Perfectly Plain Cheesecake
This is
just a basic cheesecake recipe, but it can be used as the base for many other
varieties. Change the crust, add some chocolate, or just get creative! |
Pumpkin Cheesecake
Never again make a pumpkin pie
for the holiday. This cheesecake is absolutely wonderful. Let your
family be the judge! |
Sweet Potato Cheesecake
A wonderful cheesecake with a
light sweet potato taste. |
Cheesecake Hints and Tips:
Baking A Perfect Cheesecake
Baking Cheesecake Ahead Of Time
Cutting Cheesecake
How To Freeze Cheesecake
Traveling with Cheesecakes
Springform Pans
