Dessertsbillyparisi5.0
Double Chocolate Cheesecake Recipe
If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe.
👥 12 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 30 min🔥 Cook: 1h 55m👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- pan
- spatula
- bowl
- saucepan
- microwave
📝 Preparation Steps
1
Preheat the oven to 350°.
2
Start by adding the cookies and melted unsalted butter to a food processor and process on high speed until they become finely crumbles. Briefly set aside.
3
Rub some softened butter on the bottom of your 10” spring form pan and then place a parchment paper round on top of it. The butter will help it to stick.
4
Pour the cookie crust crumbs into the pan and begin forming it to the sides of the pan.
5
Pack it with the backside of a large spoon or glass and press firmly with one hand while pressing down with the other hand. Next, press down the crumbs to pack in the bottom.
6
Bake the pan on a rack in the lower third portion of your oven and bake at 350° for ⏱️ 10 minutes. Set aside to cool.
7
In a double boiler over low to medium heat, melt the chocolate chips until smooth. You will need to occasionally stir it using a rubber spatula. Set it aside to briefly cool.
8
In a stand mixer with the paddle attachment, whip the softened cream cheese on medium-high speed for 2 to ⏱️ 3 minutes. Stop and scrape the bowl after ⏱️ 1 minute of mixing. Once smooth, add sugar and whip on medium speed for ⏱️ 2 minutes. Stop and scrape the bowl after ⏱️ 1 minute of mixing.
9
Mix in the sour cream.
10
Turn it to low speed and pour in the vanilla, and then add 1 egg at a time until it is mixed in. Do not add the next egg until the last one is mixed in. Stop and scrape the bowl.
11
Now, add salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for ⏱️ 1 minute just until mixed in.
cornstarch3 tablespoonsespresso powder1 teaspoon
12
Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it out. Mix until combined. Stop and scrape the bowl
13
Add in the hot milk and mix on low to medium speed just until mixed in. There should be no lumps in it. You can heat the milk in a small saucepan or in a microwave until hot.
14
Pour the batter into the pre-cooked crust pan scraping all the ingredients. Give it a gentle shake to settle it.
15
Place the pan onto a large sheet of aluminum foil and wrap the foil around it, not over it. See the video.
16
Add some hot water, before boiling, to a deep pan until it reaches the halfway point. Put the foil-wrapped pan into the center of the pan. The foil helps to keep the water out.
17
Bake on a rack in the lower third portion of your oven and bake at 350° for ⏱️ 50 minutes.
18
Turn the heat off and let it stand in the oven for ⏱️ 1 hour.
19
Remove the pan from the water and remove the foil. Place on a cooling rack and cool to room temperature and then place in the refrigerator until completely cold. It will take several hours in the refrigerator before it’s cold.
20
Make the soft ganache by melting the chocolate in cream in a double boiler over low to medium heat until melted and smooth.
21
Pour the melted chocolate ganache over the top of the chocolate cheesecake and spread it out using an offset spatula. It’s best if the outside of the springform pan is removed before adding the melted chocolate.
22
Place it back in the refrigerator until it is completely cool, which takes about 30 to ⏱️ 45 minutes.
23
Mark each slice and then garnish with optional chocolate whipped cream, raspberries, and raspberry coulis sauce.
chocolate whipped creamraspberry coulis
Nutrition Facts
calories
601 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
4 g
sugar Content
39 g
sodium Content
408 mg
protein Content
9 g
trans Fat Content
0.04 g
cholesterol Content
132 mg
carbohydrate Content
49 g
saturated Fat Content
24 g
unsaturated Fat Content
14 g
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