February 11, 2007
I LOVE cheesecake! I have a basic cheesecake recipe that I tweak depending on what type of cheesecake I'm in the mood for. I make pumpkin cheesecakes (one of my favorites), turtle cheesecake (probably my most favorite), peppermint cheesecake, key lime cheesecake, peanut butter cheesecake, chocolate cheesecake, strawberry cheesecake, cookie dough cheesecake, and so many more!
Last night I made a chocolate cheesecake since we are having some friends over for dinner. It's rich, creamy and oh so good! Cheesecake AND chocolate...What's not to like!??!?!?
What You'll Need For The Crust:
1 sleeve of chocolate graham crackers, crushed
3/4 a stick of butter, melted
1/4 cup of sugar (optional)
In a food processor process graham crackers until crushed. Add butter and sugar (optional) and pulse until combined. Press into a spring form pan that has been sprayed with non-stick spray. Sit aside.
What You'll Need For the Cheesecake Batter:
4 -8 ounce packages of cream cheese, softened
1 cup of ricotta cheese, room temperature
1 cup of sugar
1/2 cup of cocoa (I'll say this every time I use chocolate. I recommend Ghirardelli or Green and Black's! I've also heard Dagoba is excellent, but I haven't tried it because it's a bit pricey, but I'll let you know if I ever do!)
1/2 cup of unbleached all purpose flour
Preheat oven to 325 F. IMPORTANT!! DO NOT SKIP THIS STEP!
Cream together cream cheese, ricotta, sugar and eggs until smooth. Scrape down the sides of the bowls to ensure everything incorporates properly. Add cocoa and mix until completely incorporated. Add flour and mix until just incorporated. Pour batter into pan with crust and spread out evenly. Tap a few times on the counter top to ensure you remove any air bubbles.
Wrap the bottom and sides of the the springform pan with aluminum foil making sure you have an airtight seal. Place pan into a baking dish. Add enough warm water to come up to 1/2 way up the springform pan. You want it to come up at least 1/4 of the way minimum. This helps keep the cheesecake from cracking.
Place baking dish in the oven and bake for 1 hour. Turn oven off and leave cheesecake in the oven with the oven door in the broil position for 1 more hour. Remove cake from the oven and refrigerate. Refrigerate at least 4 hours before serving.
Posted by Dianne at February 11, 2007 4:41 PM
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Tracked on November 19, 2007 1:56 PM
WOW! I am salivating looking at that chocolate cheesecake. I did a search and found your pumpkin cheesecake, but couldn't find the peppermint or turtle...I adore all of those flavors. Do you like pistachio? I've never seen that in a cheesecake, but that is my favorite flavor of gellato and Haagen Daaz ice cream by far. Please direct me to where I can find your turtle and peppermint cheesecake! Please invent one with pistachio! Thank you!
Posted by: Noelle Markus at May 25, 2008 11:52 PM
I actually haven't made the peppermint cheesecake or the turtle cheesecake since I started Dianne's Dishes a year and a half ago. I keep meaning to make them both and put them up, but between Tuesdays with Dorie and Daring Bakers I'm usually desserted out. I will most likely make the peppermint cheesecake in December this year for Christmas. I'm not sure when I'll make the Turtle Cheesecake, but I may make it in October for my birthday since I like cheesecake for birthday cakes.
As for pistachios I've never tried them before other than pistachio flavored things, which I never was all that impressed with, which is probably why I've never gotten around to tasting the nut, though I probably should, but you could do one of two things with the pistachios to incorporate them into the cheesecake: You could chop them up and put them in the crust or you could incorporate them into the batter. I've never cooked with them or actually touched one before, but I'm assuming they have the same properties as any other nut so either of those methods should work.
Posted by: Dianne at May 26, 2008 8:46 AM