Chocolate cheesecake is time consuming yet decadent dessert. It has a smooth and creamy, literally melt in mouth texture. It has three layers- an easy to make chocolate crust,creamy center and smooth ganache topping. If you like a more delicate taste,use white chocolate instead of semi sweet or bitter chocolate.
For the crust
Chocolate graham crackers crumbs- 1 1/3 cup
melted butter- 3 tbs
For the filling
Full fat cream cheese- 2 packages(16 oz)
Sugar- 3/4 cup
Semi sweet/ bitter sweet chocolate- 5 oz
Unsweetened Cocoa -2 tbs
Vanilla extract- 1 tsp
Sour cream- 3/4 cup
Semi sweet chocolate- 3 oz
Heavy cream- 1/4 cup
To make the crust process chocolate graham crackers in a food processor into fine crumbs (or put them in plastic bag and crush them very fine with a rolling pin). Add 3 tbs of melted butter and mix well till the mixture resembles wet sand.
Grease 8 inch spring form pan with butter and evenly press down the cracker butter mixture on the base of the pan. Use back of a spoon or using your fingers. Bake for 10 minutes 325 degree f till it is set. Let it cool down completely.
To make the cheese cake filling first melt chocolate on a double boiler on medium heat. When the chocolate melts whisk till it is smooth and allow to cool.
Using a mixer beat softened room temperature cream cheese with sugar till it is smooth and creamy.Beat in eggs one at a time and finally cocoa and vanilla,scraping the bowl occasionally. Beat until it is smooth.
Gradually fold in the melted chocolate and the sour cream and pour this filling into the cool crust. Line the outside of the spring form pan with aluminum foil. This will protect it from the water bath.Take a roaster pan and add 4-5 cups of hot steaming water. Gently place the spring form pan inside the roaster pan and place in the oven to bake. Bake for about an hour or until the edges are down and the center of the cake is slightly set and still moist. Switch off the oven and leave the oven door slightly ajar and allow the cheese cake to cool in the oven for one hour. Chill in refrigerator for 4-5 hours. When chilled run knife around the edge of the pan and loosen the spring form pan and release the cake from the pan.
To make the topping heat heavy cream,remove from heat and add chopped chocolate. Whisk and stir quickly until chocolate melts and the mixture is smooth Allow it to cool and pour over the cheese cake. Slice and serve.
Hope you will all enjoy!