cream cheese (2-8oz packages – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 04 Nov 2020 09:31:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 cream cheese (2-8oz packages – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Chocolate Cheesecake https://aubreyabouttown.com/recipe/chocolate-cheesecake/ https://aubreyabouttown.com/recipe/chocolate-cheesecake/#respond Mon, 02 Nov 2020 10:00:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2871 If you love chocolate mousse, but you’re torn between it and the cheesecake, then worry no longer, this divine combination between both is your jam…chocoholics rejoice!

Chocolate Cheesecake
Though, perfectly delightful directly from the refrigerator, the chocolate flavor is more intense when removed from the refrigerator for an hour, and served at room temperature.
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Chocolate Wafer Crust
Chocolate Cheesecake Filling
Chocolate Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  3. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  4. Gently twist Oreo cookies to separate into 36 wafers. With the back of a pairing knife or dinner knife, scrap off the ‘Stuff’ (cream filling), discard filling.
  5. Add chocolate wafers, flour, sugar, and cocoa powder to a gallon-size zipper bag. Press air from bag, and seal.
  6. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush chocolate wafers to a mealy crumb. Shake bag to combine.
  7. Add melted butter, and shake and massage bag until the water crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  8. Evenly disperse crust mixture into the bottom of prepared springform pan.
  9. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/4 inch thick lip around the circumference to form a short-sided crust up the sides of the pan (about 1-inch).
  10. Bake in preheated 350 degrees oven for 12 mins.
  11. Immediately transfer pan to a wire rack, let cool completely (about 20 minutes)
  12. Prepare Chocolate Cheesecake Filling.
To Prepare Cheesecake Filling
  1. Adjust oven temperature to 325 degrees.
  2. With a chef’s knife, chop chocolate (or use chips). Add chopped chocolate (or chips) to a microwave-safe bowl, melt on HIGH at intervals of 20 seconds, stirring in-between. Repeat until melted, and only small unmelted pieces remain, stir to finish melting. Set aside.
  3. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  4. Mix sour cream, flour, and cornstarch into cream cheese mixture, beat until well combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Separate 1/3 cheesecake filling, set aside.
  7. Add melted chocolate to the other 2/3 of cheesecake mixture, combine until no streaks of white batter remain.
  8. Place prepared crust on a baking sheet.
  9. Pour chocolate cheesecake filling over crust, using an off-set spatula to evenly spread out filling.
  10. Place on your oven’s center rack, and bake for 30 minutes. Holding cake by the baking sheet, carefully remove cake from oven.
  11. Working from the outside-in, gently pour the remaining 1/3 cheesecake batter over the chocolate batter, carefully return to the oven.
  12. Continue to bake for 15 minutes longer, or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  13. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  14. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours). The cheesecake will shrink slightly, and pull away from the pan.
  15. Refrigerate cheesecake for at least 4 hours or better, overnight.
  16. Remove cheesecake from pan, and position on to a cake stand or serving plate. With an off-set spatula, evenly spread Vanilla Cheesecake Topping over the top of the cheesecake.
  17. Refrigerate 2 hours longer to set.
  18. Serves 10.
To Prepare Topping
  1. With a hand mixer or wooden spoon , beat the softened cream cheese, sugar, cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. Add melted chocolate, beat until fluffy, and no white streaks remain.
  4. Transfer topping to a piping bag, fitted with a star tip. Pipe a scalloped border around top circumstance of cheesecake by gently pressing down, and lifting up slightly, then out into a tail - like a capital R or a wave (as photographed). Or rosettes, by positioning tip flat on the cake holding the pastry bag vertically, gently squeezing While lifting and releasing to form a ‘kiss’. Alternatively, for a simpler finish; with an off-set spatula, spread topping evenly over the cheesecake.
  5. Refrigerate two hours to set.
Recipe Notes

Notes:

 

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Chocolate Cheesecake

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