I’ve been meaning to put this up for awhile, as I had a hankering for a chocolate cheesecake that wasn’t too cheesecake-y. I’m not a big fan of the tang of American cream cheese with chocolate. This turned out as a cross between a chocolate cheesecake and a flourless chocolate cake. Very rich, and I think next time I will halve the recipe and make it in a cake pan, because you can’t eat much of this at once. But here is the recipe (basic springform pan):
2 packages (8 oz.) cream cheese
1 cup sugar
1/2 tsp vanilla
1/4 cup cocoa powder
1/2 cup Chambord (or other liqueur of your choice, or nothing)
1 cup heavy cream
~14 oz Dark chocolate
2 tsp cornstarch
For the crust:
~2 cups Animal crackers (non-frosted kind)
3/4 stick butter (3/8 cup), melting
Grease the springform pan, and line the bottom with parchment paper, if you like. Crush the cookies in a bag with a rolling pin. Add them to the melted butter, and press in the the springform pan. Bake at 350 °F for 15 minutes to set.
Melt the chocolate in a double boiler or microwave. I usually cheat and chop the chocolate and melt in the microwave on 20 s intervals with some of the heavy cream. Adding cream prevents the chocolate from seizing. After each interval, mix thoroughly until it is smooth and glossy. Add the rest of the heavy cream and blend well.
In a separate bowl, cream the cream cheese and then add the sugar, making sure to get out any lumps. Add the eggs one at a time, and blend well after each one. Add the vanilla, cocoa powder, and liqueur. Add the chocolate mixture and blend well.
Pour into the springform pan and bake at 350 °F for 35-50 minutes. My oven is off, so cooking time will vary. The cheesecake is done when it looks undercooked, and has a 3 inch wobbly center. I usually miss it a bit and get some cracking on the edges, it will still taste good if slightly overcooked. Refrigerate overnight.
When I made this, I also made a white chocolate/Chambord glaze by melting 6 oz of white chocolate and adding in a ~2 tbsp of Chambord. But it’s good as is too.
Random cooking notes:
In case you’re wondering why I use Animal crackers, it is because I am sick to death of graham cracker crusts. You know where graham crackers came from? They came from a pastor who created them to suppress sexual urges. This cheesecake is as far from abstinence as one can get. Plus, I don’t like ’em. And I like that the pale cookies provide a contrast to the chocolate filling. You can use any cookie you want though (or graham crackers if that’s what you like)
Also understand that when I make things, I fudge with them. I buy Omanhene chocolate, which comes in 400 g packages (14.6 oz), so that’s why I added 14 oz of chocolate. Likewise, you can fudge on the eggs, 4 or 6 would be fine. I think I had 5 when I made this, so that’s what I used. And if you don’t have a crap oven like I do, you can omit the cornstarch. I add it to help prevent cracking.