RECIPE FOR MAKING CHOCOLATE CHEESECAKE

Here’s a delicious recipe for a classic Chocolate Cheesecake:

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (you can use chocolate graham crackers or chocolate sandwich cookies)
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted and cooled slightly
• 1/2 cup cocoa powder
• 1/2 cup sour cream
• 1/4 cup all-purpose flour

For the Chocolate Ganache Topping:

• 1 cup heavy cream
• 8 ounces (227g) semi-sweet chocolate, finely chopped
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.

1. Make the Crust:

• In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust.

1. Bake the Crust:

• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

1. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the granulated sugar and beat until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract, melted chocolate, cocoa powder, sour cream, and flour until the batter is smooth and well combined.

1. Pour into the Crust:

• Pour the cheesecake filling over the prepared crust in the springform pan.

1. Bake the Cheesecake:

• Bake in the preheated oven for 50-60 minutes or until the center is set. The edges may be slightly puffed, and the center should still have a slight jiggle.

1. Cool and Refrigerate:

• Allow the cheesecake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it. Let it cool completely, then refrigerate for at least 4 hours or overnight.

1. Make the Chocolate Ganache Topping:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth.
• Add the butter and stir until well combined.

1. Top the Cheesecake:

• Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula.

1. Chill Again:
   • Place the cheesecake back in the refrigerator for about 30 minutes or until the ganache is set.
2. Serve:
   • Once the ganache is set, remove the cheesecake from the springform pan, slice, and serve.

Enjoy your decadent Chocolate Cheesecake!