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Chocolate
Cheesecake: Butter or spray with
a non stick vegetable spray,
a 10 inch (25 cm) spring form pan. Place the spring form pan on a larger
baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350
degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl
combine the chocolate wafer crumbs and melted butter.
Press the crumbs evenly over the bottom of the spring form pan.
Cover and refrigerate while you make the filling.
For Filling:
Melt the
chopped chocolate in a stainless
steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside
to cool.
Meanwhile, in
the bowl of your electric
mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until
smooth. Gradually beat in the sugar. Add the melted chocolate and beat
until fully incorporated. Add the eggs, one at a time, beating
well (about 30 seconds) after each
addition. Scrape down the sides of the bowl
as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from
the refrigerator and pour in the filling. Place the cheesecake pan on a
larger baking pan and place in the oven.
Bake for about 50
- 55 minutes or until firm yet the center of the cheesecake will still look a little wet and
wobbly. Remove from oven and carefully run a knife or spatula around the
inside edge of pan to loosen the cheesecake (helps prevent the surface from
cracking as it cools). Let cool and then cover with plastic wrap and refrigerate
for a few hours before covering with the ganache.
Ganache:
Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter
in a small saucepan over medium heat. Bring just to a boil. Immediately pour the
boiling cream over the chocolate and allow to stand for a few minutes. Stir
until smooth. Cool slightly and then pour over cheesecake. With an offset
spatula or back of a spoon, evenly spread the ganache over the top of the
cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after
being refrigerated for at least a day.
Serves at 12 - 16
people.
To freeze:
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and
place in a freezer bag. Seal and return to freezer. Can be frozen
for several months. Thaw uncovered cheesecake in the refrigerator
overnight.
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