Happy Birthday To Us!! (Chocolate Lover’s Cheesecake)
Happy birthday, Jen! Today is our 33rd birthday! :)
I’m celebrating today by being LAZY! That’s right. I slept in until 8:30am and have no plans to leave the house. I also had cake for lunch. I guess I will go to the gym this evening to burn off some of the calories I consumed while having cake for lunch. But other than that, I’ll be as lazy as a mom to a 3 year old wild boy and 3 month old sweet girl can be!
Anyway, this isn’t the cake I had for lunch, but I kind of wish it was! I made this a few weeks ago and shared it with our neighbors. It was pure decadence with a triple dose of chocolate. Chocolate is in the crust (chocolate cookie crust), in the filling (rich and creamy cheesecake filling), and over the top (smooth chocolate ganache). I loved everything about it. If you’re a chocolate lover like me, then you can’t go wrong with this cheesecake!
Chocolate Lover’s Cheesecake
For the crust:
1½ cups chocolate cookie crumbs (Nabisco Famous Chocolate Wafers)
3 T sugar
4 T unsalted butter, melted
For the cheesecake:
½ cup sour cream
2 tsp vanilla extract
1 tsp espresso powder
8 oz bittersweet chocolate chips
3 (8 oz) packages cream cheese, at room temperature
3 T unsweetened cocoa powder
¼ tsp salt
1¼ cups sugar
3 large eggs, at room temperature
For the glaze:
3 oz bittersweet chocolate chips
6 T heavy cream
1 T unsalted butter, at room temperature
1. To make the crust, preheat the oven to 400˚ F. Line the bottom of a 9-inch springform pan with a round of parchment paper. In a medium bowl combine the cookie crumbs, sugar, and melted butter. Stir with a fork until all the crumbs are moistened. Add the crumb mixture to the springform pan and gently press about 1 inch up the sides of the pan. Press the rest of the crumbs into an even layer over the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool. Reduce the oven temperature to 300˚ F.
2. To make the filling, combine the sour cream, vanilla, and espresso powder in a small bowl. Whisk to blend and set aside.
3. Melt the chocolate in the microwave until completely smooth. Set aside and let cool slightly.
4. In the bowl of an electric mixer, combine the cream cheese, cocoa powder, and salt. Beat on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the sugar and continue mixing about 2-3 minutes more, scraping down the bowl as needed. Add the cooled chocolate to the bowl and mix on medium-low speed. Beat in the sour cream mixture just until evenly blended. Beat in the eggs one at a time, mixing each just until incorporated.
5. Pour the filling into the cooled crust. Bake until the center jiggles very slightly when nudged, about 50-60 minutes. Transfer to a wire rack to cool for 1-2 hours. Then cover and refrigerate until thoroughly chilled, at least 8 hours or overnight.
6. To make the glaze, place the chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan. Pour over the chocolate and let stand briefly, 1-2 minutes. Whisk just until a smooth ganache has formed. Whisk in the butter until completely incorporated. Pour the glaze in an even layer over the chilled cheesecake. Chill thoroughly.
7. To serve, carefully unmold the sides of the springform. Serve chilled.
Source: Annie’s Eats