In 2007, I baked my first chocolate cheesecake based on a recipe by Nigella Lawson. A couple of days ago, I baked my second chocolate cheesecake and I diverted from that old recipe. I like this one better as it is rich without being overly sweet so I’m updating the 2007 entry.
You’ve probably heard and read it before but I’ll say it just the same — it pays to use only the best quality ingredients.
For the crust:
- 1 and 3/4 cups graham cracker crumbs
- 1/3 cup melted butter
For the filling:
- 70 grams good quality dark chocolate (I used Lindt, 70% cacao)
- 2 blocks of cream cheese total of 500 grams
- 3/4 cup white sugar
- 4 eggs
- 1 cup sour cream
- whipped cream
- fresh strawberries
- Preheat the oven to 300F.
- Take two large squares of foil and wrap the bottom of the springform pan.
- Mix together the melted butter and graham cracker crumbs. Press onto the bottom of the pan. Chill in the fridge while you make the filling.
- Take the dark chocolate bar and break into smaller pieces. In a heatproof bowl over a pan of barely simmering water, melt the chocolate. Remove from the pan and cool.
- Whip the cream cheese and sugar until light and soft. Add the eggs, one at a time, mixing after each addition.
- Add the cooled chocolate and sour cream to the cream cheese and egg mixture.
- Stir until smooth. Scrape the bottom and sides of the mixing bowl while mixing to make sure that the filling is smooth and no light or dark streaks should be visible.
- Take the crust out of the fridge. Pour the filling over the crust.
- Place the pan in a large heatproof pan. Pour in hot water into the pan to a height of about two inches.
- Bake the cheesecake in a preheated 300F oven for two to two and a half hours or until the cheesecake is set at the edges but a bit jiggly at the center. Turn off the oven but leave the cake to cool slowly. When cool, chill until firm, about six hours.
- To serve, slice the chocolate cheesecake into wedges. Top with whipped cream and fresh strawberries, if you like.