Chocolate Covered Chocolate Cheesecake
.
Yield
16 servingsPrep
25 minCook
40 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate cookie crumbs
|
* |
| 3 | tablespoons |
butter
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ½ | pound |
chocolate
melted |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet, broken into small pieces, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate cookie crumbs
|
* |
| 45 | ml |
butter
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 226.8 | g |
chocolate
melted |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet, broken into small pieces, null, null |
|
Directions
Heat oven to 350℉ (180℃).
Mix crumbs and butter and press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in melted chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down.
Loosen cake from rim of pan and cool completely.
Chill for at least 4 hours.
Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat.
Stir to dissolve sugar crystals and then bring to a boil.
Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes.
Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.
