How to Make Chocolate Cheesecake

This cheesecake for chocoholics is easy to make. It's ready in just over an hour, and anyone who likes chocolate will gobble it up. This recipe makes one 10-inch cheesecake.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tbsp. powdered cocoa
• 2 tbsp. sugars
• 2 eggs
• 4 tbsp. plus 2 tbsp. softened butter
• 3 egg yolks
• 20 oz. cream cheeses
• 1 tbsp. pure vanilla extract
• 6 oz. chopped semisweet chocolate squares
• 15 vanilla wafers
• 1 tbsp. pure vanilla extract
• 2 tbsp. sugars
• 3 egg yolks
• 20 oz. cream cheeses
• 1 tbsp. powdered cocoa
• 4 tbsp. plus 2 tbsp. softened butter
• 6 oz. chopped semisweet chocolate squares
• 2 eggs
• 15 vanilla wafers

1. Place the wafers, 2 tbsp. sugar, cocoa powder and 2 tbsp. butter in a blender or food processor and grind until combined.

2. Heat the oven to 350 degrees F.

3. Butter a 10-inch springform pan and press the crust evenly over the bottom of the pan. Use the flat bottom of a glass to make the crust flat.

4. Melt the chocolate and 4 tbsp. butter slowly in a double boiler. Meanwhile, warm the cream cheese in the oven to room temperature.

5. Place the melted chocolate and warmed cream cheese in a food processor or mixing bowl with the 1 c. sugar, egg yolks, and eggs, and mix or blend until combined. Be sure to get out any lumps.

6. Place all remaining ingredients in the food processor or mixing bowl and mix well. Take care not to overmix.

7. Pour over the crust and bake for 35 minutes or until set in the center. (See tips for doneness test.)

8. Cool completely.

Tips & Warnings

• The plague of most cheesecakes is cracks, and these happen for several reasons. Follow the tips below to help you avoid them.
• Avoid overmixing, as it can incorporate an excess of air in the batter and cause the cake to rise too much during baking. The cake then falls and cracks as it cools.
• Be careful not to overbake. Check the cake at the minimum cooking time. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.
• While the cheesecake is cooling, wait until it is warm to the touch (but not hot), then run a knife around the rim to loosen the cake from the sides of the pan. If the sides can pull away from the pan as the cake shrinks, it will lessen the chances of a crack.
• Be sure to use a springform pan to bake a cheesecake, as these allow for the easiest removal of the cake. Place the springform pan on a baking sheet when in the oven to capture any leaks.
• Cool the cheesecake completely at room temperature before chilling.

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[ashfeather]

on 6/12/2009 you doubled your ingredients.

[ashfeather]

on 6/12/2009 Oh thank you. My husbands birthday is tomarrow and I am going to make this. I am going to top it with maricino cherries!!