Chocolate Ribbon Cheesecake Recipe
A
chocolate cheesecake is an impressive alternative to a vanilla cheesecake.
This recipe calls for a walnut and graham cracker crust but you could
use chocolate cookies if you prefer and leave out the nuts. Fresh berries
are delightful with chocolate cheesecake but we chose to drizzle this
cheesecake with chocolate syrup as we did with our Turtle Cheesecake.
You will need a nine or ten-inch springform pan for
this recipe. The cheesecake pictured was baked and served in a nine-inch
glass-base springform pan.
For the crust
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tablespoons sugar
5 tablespoons butter, melted
For the filling
3 8-ounce packages of cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
4 ounces semi-sweet baking chocolate, melted
For the topping
Chocolate ice cream syrup
Directions
1. Crush the graham crackers. Mix the crumbs with the
sugar and melted butter in a nine or ten-inch springform
pan. Press the mixture into a crust across the bottom of the pan
and up the sides. Put the crust in the refrigerator to set up while
you prepare the filling.
2. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle
attachment of your stand-type mixer set at medium speed until smooth
and creamy, about five minutes. Add the eggs, granulated sugar, flour,
salt, vanilla, and whipping cream and gently cream together until smooth.
Do not over beat. Too much air in the filling will cause the cake to
sink and crack.
3. With your mixer on the low setting, drizzle in the melted chocolate
and mix until combined. (If your filling is too cold, some of the chocolate
may set up leaving chocolate flecks in the filling. That’s okay;
the cheesecake will not be compromised and the flecks are actually quite
attractive.)
4. Poor the cream cheese filling into the crust. Bake for 40 to 50 minutes
or until the top starts to turn golden and the center of the cake is
just barely jiggly. Because it is not as thick, a ten-inch cheesecake
will bake more quickly than a nine.
5. Let the cake cool in the pan on a wire rack for ten minutes. Run
a knife around the edge of the pan to loosen. Remove the ring and let
the cheesecake cool completely. Refrigerate for several hours.
6. Prior to serving, drizzle the cheesecake with chocolate syrup.
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