| Double Chocolate Cheesecake Serves: 10-12 Ingredients: For crust
1 9-ounce box chocolate wafer cookies (I use
low-fat chocolate wafers; they taste just fine.)
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
6 ounces semisweet chocolate, finely chopped
(I use semisweet chocolate
chips.)
6 ounces milk chocolate, finely chopped (I use milk
chocolate chips.)
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
2 ounces semisweet chocolate, finely chopped
(I use semisweet chocolate chips.)
2 ounces milk chocolate, finely chopped (I use milk
chocolate chips.)
Procedure: Make crust: Preheat oven to 350 F. Wrap outside of 9-inch-diameter
springform pan with 2 3/4-inch-high sides with double thickness of
foil. Spray bottom of pan with vegetable oil spray. Finely grind
cookies in processor. Add butter and process until blended. Press
mixture onto bottom (not sides) of prepared pan. Refrigerate while
preparing filling.
Make filling: Combine cream and coffee powder in medium saucepan.
Stir over medium heat until coffee powder dissolves. Reduce heat to
low. Add chocolate; whisk until chocolate melts and mixture is
smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until
well blended. Beat in cornstarch. Add sour cream and vanilla; beat
well. Add eggs 1 at a time, beating just until blended after each
addition. Whisk 1 cup cheese mixture into chocolate mixture. Return
chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. (This filled my springform pan all the way up
but the cake did not run over while baking.) Place springform pan in
large baking pan. Add enough hot water to baking pan to come halfway
up sides of springform pan. Bake cheesecake until softly set and
slightly puffed around edges, about 1 hour. Turn off oven. Let cake
stand in oven 45 minutes. Transfer springform pan to rack and cool.
Cover; chill cake overnight.
Make glaze: Bring cream to boil in heavy small saucepan. Remove from
heat. Add the 4 ounces chocolate and whisk until melted and smooth.
(I let it cool a little.) Pour glaze over top of cake. Using spatula,
smooth glaze evenly over top. Refrigerate until glaze is set, at
least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan
sides. Cut into wedges and serve.
Posted by: DFL924 |
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