Chocolate Cheesecake 2
Submitted by tdustdar
Double-chocolate cheesecake with cooked chocolate pudding folded into the cream cheese filling, baked in a graham cracker crust, and topped with tangy sour cream. Creamy, dense, and deeply chocolatey from edge to center.
YIELD
1 servingsPREP
20 minCOOK
35 minREADY
5 hrsThis cheesecake gets its intense chocolate flavor from two sources: unsweetened chocolate and a cooked chocolate pudding mixture that gets folded right into the cream cheese batter.
The result is denser and more fudgy than your standard cheesecake, with a velvet-smooth texture that holds its shape when sliced.
Folded egg whites lighten the filling just enough to keep it from feeling heavy, and a blanket of sour cream on top adds that classic tangy contrast.
It needs a full four hours to cool and set, so this is a plan-ahead dessert, not a last-minute save.
Chef Tips
- Cover the pudding surface with wax paper while it cools. This prevents a skin from forming that would leave lumps in your filling.
- Beat the cream cheese until truly fluffy before adding anything else. Cold, stiff cream cheese creates a grainy cheesecake.
- Bake on the lowest oven rack. The bottom heat helps set the crust while the filling cooks evenly.
- Don’t rush the four-hour cool-down. Cutting into a warm cheesecake gives you soup, not slices.
Ingredients
Directions
Combine graham cracker crumbs, sugar and melted butter.
Press on bottom and sides of a greased 10 inch springform pan.
Combine pudding mix, sugar and milk in saucepan.
Add chocolate, cook and stir over medium heat until mixture comes to a full boil.
Remove from heat. Cover surface with waxed paper and set aside.
Beat cream cheese until fluffy.
Beat in yolks, vanilla, salt and pudding.
Fold in egg whites.
Pour over crumbs in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.
Cool 4 hours.
Spread top with sour cream.
Comments
