I’ve been meaning to post about this super yummy recipe for chocolate cheesecake for a while, but
life just keeps getting busier and busier! Anyways, I finally have a moment to put it up, and so I hope you enjoy.
A dear friend of mine took me out to a fairly popular Cheesecake cafe over a month ago. I love chocolate cheesecake, but hardly ever order it, because I’m always disappointed… there is one particular chocolate cheesecake recipe that I adore and it’s hard to compare any other to my taste buds.
Anyways, I ordered a piece of their chocolate cheesecake, and sure enough I was not impressed. You know when you have an idea of a certain taste, and then you’re disappointed because it doesn’t even taste close to how you thought it should? Well, that’s exactly how I felt. And it was a $12.00 piece of cheesecake! Yes, you heard right, $12.00!!!
I guess the upside was that it inspired me to make the chocolate cheesecake I love. It’s a great recipe from the “Joy of Cooking” Cookbook and boy is it tasty. Of course, me being me, I had to revise the recipe just a little bit :).
My favourite topping on chocolate cheesecake is fresh raspberries topped with Raspberry coulis. Mmmmm…. my mouth is watering just thinking about it.
This cheesecake is so good, that even my sister-in-law, who doesn’t like cheesecake, thought it tasted yummy 🙂 She even took seconds when asked!
The great thing about this recipe is that it is easy to make. The hard thing is that the longer you let it sit, the tastier it is. So, I like to make the cheesecake into smaller, tart-sized portions, so that I can let some “age”, and eat the others 😛
Hope you enjoy!
This is a chocolate lover's cheesecake. It is rich, creamy, chocolatey, and just so delicious, it's hard not to have seconds, or thirds, or in my case, fourths...
| Servings | Prep Time |
| 24 tart-sized portions | 15 minutes |
| Cook Time |
| 35-40 minutes |
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|
|
This is a chocolate lover's cheesecake. It is rich, creamy, chocolatey, and just so delicious, it's hard not to have seconds, or thirds, or in my case, fourths...
|
Ingredients
Chocolate crumb crust
- 2 cups fine chocolate wafer crumbs can use "oreo" cookie crumbs
- 7 tbsps melted butter
- 1/4 cup white sugar
- 1/4 cup grated semi-sweet chocolate (optional)
Chocolate cheese cake
- 8 ounces bittersweet or semi-sweet baking chocolate finely chopped
- 1/3 cup boiling water
- 250 grams cream cheese softened at room temperature
- 3/4 cups sugar
- 1 1/2 tsps vanilla
- 2 cups sourcream
- 1 tbsp unsweetened cocoa
Raspberry Coulis
- 3 1/2 cups raspberries if frozen, thaw first.
- 1/2 cup sugar
- 3 tbsp water
Servings: tart-sized portions
Instructions
Prepare your Chocolate crumb crust.
- Preheat oven to 350 degrees F Lightly grease muffin tins with butter or oil.
- Melt butter on low in a saucepan. With a fork, mix in the chocolate wafer crumbs and sugar until all the ingredients are moistened and well blended.
- Scoop about 1 tablespoon into each slot of a muffin tin. Press down firmly.
- Sprinkle grated chocolate onto each cookie crust (optional).
- Bake until crust is firm to the touch, about 7-12 minutes.
Chocolate Cheesecake
- While waiting for the Chocolate crust to bake, place 8 ounces of finely chopped bittersweet/semi-sweet chocolate into a small bowl. Pour 1/3 cups of boiling water into the same bowl and stir until the chocolate is smooth and all melted.
- In a large bowl, beat cream cheese until it is smooth (30 - 60 seconds), scraping sides and beaters when done.
- Gradually add sugar and vanilla. Beat until smooth and creamy.
- One at a time, add your eggs, scraping sides of bowl and beaters after each is added.
- Next, beat in 1 tbsp unsweetened cocoa and 2 cups sour cream.
- Add in the warm chocolate mixture and beat on low until it is well blended.
- By this time, the chocolate crust should be ready to be taken out of the oven. Fill the muffin tins, leaving about 1/4" from the top.
- Bake about 20-30 minutes, or until the edges have puffed but center still looks moist and jiggles when tapped. **Place an oven safe bowl (I use a ramekin) with a about 1/4 -1/2 cup of water on the bottom rack (this will keep the cheesecake moist while baking)**
- Turn off oven, leaving oven door ajar, and let the cheesecake cool in the oven for about 1 hour.
- Remove from oven and make sure tin is completely cool before placing in the fridge. (You can remove each little cake before placing in the fridge or leave them in the muffin tin. Just be sure each cake is completely cooled before removing from the tin).
- Cover and refrigerate for at least 6 hours. 24 hours would be better, or 48 hours will provide rich, intense flavour (believe me, it's worth the wait).
- Top with fresh raspberries covered in raspberry coulis.
Raspberry Coulis
- Place water and sugar in a saucepan over medium heat. Stir until all the sugar is dissolved.
- In a blender, puree the raspberries and sugar water together.
- Strain through a fine mesh sieve or cheesecloth, to remove all the seeds.
Recipe Notes
Raspberry coulis will keep in the refrigerator for about a week, if placed into an air tight container. It will keep in the freezer for several months. If you freeze them in an ice cube tray, then place in a freezer bag, you'll have portions that are easier to thaw when needed 🙂
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I love the combination of chocolate and raspberry. These sound divine!
They are really delicious. Raspberry and chocolate make a great pair 🙂
This looks delicious! I’ve never tried making my own cheesecake but I love it!
It’s super easy to make and tastes so amazing!
This looks absolutely delicious!
Oh my! This is so my type of dessert. Looove it!
Wow!! These look amazing for V-day.
This looks delicious. I may have to make it.
Sorry if mistype, I’ve drooled on my keyboard already 🙂 Seriously, it sounds like an amazing recipe and not to hard for me to try (I’m not the best of cooks!). I also think it’s an excellent idea for a Valentine’s Day recipe if someone wants to make a sweet treat for their Valentine 🙂
It is really easy to make and well worth it too! Thanks for commenting 🙂
It’s funny, chocolate is my “thing” but I never order the chocolate cheesecake either, for the very same reason as you. It’s always disappointing. This recipe looks great though. I just might try it! Wow. The hardest part for me would be to let it sit for a bit. Yeah, right. That’s not gonna happen in my house! Thanks for sharing!
Yes, it’s hard to let it sit… that’s why I make them into smaller portions. Some to eat right away and some to “age” in the fridge for a couple of days. (It’s definitely well worth it!) Hope you enjoy the recipe & thanks for the comment!