Chocolate Lover’s Cheesecake: A Heavenly Delight for Chocolate Enthusiasts
If you’re a chocolate lover who also can’t resist the creamy decadence of cheesecake, then this recipe is your perfect match. This indulgent dessert, featured in Kraft’s 2004 calendar, marries rich chocolate with a velvety cheesecake base, creating a treat that’s both luscious and satisfying. Ideal for special occasions or whenever you need a chocolate fix, this recipe ensures you’ll have a showstopper dessert ready in just about an hour.
Ingredients
For the Crust:
- 18 crushed chocolate cookies (or about 1 1/2 cups of crumbs)
- 2 tablespoons butter, melted
For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 3 large eggs
Instructions
1. Prepare the Crust:
In a medium bowl, combine the crushed chocolate cookies with the melted butter. Stir until the mixture is evenly moistened and resembles wet sand. Press the cookie mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.
2. Make the Cheesecake Filling:
Using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract in a large bowl on medium speed until the mixture is smooth and well blended.
Gradually add the melted chocolate to the cream cheese mixture, beating on low speed until fully incorporated and the mixture is silky and uniform.
Add the eggs, one at a time, to the chocolate cream cheese mixture, mixing on low speed after each addition until just blended. Be careful not to overmix, as this can affect the texture of your cheesecake.
3. Assemble and Bake:
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes, or until the center is almost set and the edges are firm. If using a dark non-stick springform pan, bake at 325°F (163°C) for the same duration to avoid overbrowning.
4. Cool and Chill:
Once baked, run a knife or metal spatula around the edges of the pan to loosen the cheesecake from the sides. Allow the cheesecake to cool completely in the pan before removing the sides of the springform pan.
Refrigerate the cheesecake for at least four hours or preferably overnight to let it set and develop its flavors.
5. Garnish and Serve:
For a delightful finishing touch, dust the top of the cheesecake with cocoa powder using a wire mesh strainer.
If you’re making this cheesecake for a special occasion like Valentine’s Day, use a heart-shaped stencil to sprinkle powdered sugar over the top for a charming heart-shaped design.
Slice, serve, and enjoy the blissful combination of chocolate and cheesecake!
Nutritional Information (per serving)
- Calories: 467.4
- Fat: 37.7 grams
- Saturated Fat: 22 grams
- Cholesterol: 126.7 milligrams
- Sodium: 293.1 milligrams
- Carbohydrates: 30.7 grams
- Fiber: 3.6 grams
- Sugar: 19 grams
- Protein: 9.6 grams
This cheesecake recipe yields 12 servings, making it perfect for sharing with friends and family or enjoying a decadent treat over several days. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this Chocolate Lover’s Cheesecake is bound to impress. Enjoy every creamy, chocolatey bite! 🍫🍰💕
