This recipe was an absolute hit. It’s not too light but not too heavy, it’s just a perfect balance of smooth chocolaty cheesecake. The mixture of caramel and chocolate is to die for. The recipe was a little intimidating at first but easier than I originally thought. That could be because Neil was helping me out.
Prep time: 2 hours
Cook time: 45 minutes
Yield: makes 8-10 servings
This recipe is adapted from Gourmet.
- 1 crumb-crust recipe (recipe below)
- 1 cup sugar
- 3/4 cup heavy cream
- 8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 1/2 cup sour cream
- 3 (8-oz) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
Make crumb crust as directed in below recipe.
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork (or wooden spoon), until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Cake will continue to set as it cools. Chill cake, loosely covered, at least 6 hours (I only chilled mine for 5 hours) . Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Crumb Crust Recipe
- 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.