The following chocolate cheesecake recipe is especially for chocolate lovers and chocoholics the world over. Let’s face it; chocolate is one of the very few comfort foods that have transcended their enthusiastic localized/regional user base to become a wide-spread, borderless and geographically diverse phenomenon.

The Economy

The number of recipes based around the use of chocolate as a crucial ingredient is currently growing exponentially. I am thinking that the currently receding economic climate is exerting its influence here.

Opting for Homemade

Not wishing to forego our dessert and being the creative creatures that we are, homemade treats such as homemade chocolate cheesecake are great money-savers that many have taken to in preference of the brought varieties.

Getting Started

This brings us to the point of where to start. Since you can’t make this cheesecake without having the necessary ingredients at hand we will start by listing what’s required (an ingredients list).

Note

I have broken up the ingredients list into two separate lists. The first lists all of the required ingredients for making the crust and the second covers the filling. My reason for doing this is so that each of these two elements (the crust and the filling) can be made separately and customized to your heart’s content. The crust itself can be used for all manner and types of cheesecakes and cheesecake fillings.

Ingredients

Crust

• 1 Egg
• 1 Cup of All-Purpose Flour
• ¼ Cup each of Blanched Almonds and Sugar
• 5 Tablespoons of Butter
• 1/8 Teaspoon of Salt
• Enough Parchment to cover base of 9” spring-form pan

Filling

• 750 Grams (12/3 Pounds) of Cream Cheese (at room temperature)
• 320 Grams (about 11 Ounces) of Bittersweet Chocolate
• 4 Eggs (also at room temperature)
• 1 Cup of Sugar
• 1 Tablespoon of Corn or Potato Starch
• 1 Teaspoon of Vanilla Extract
• 1/8 Teaspoon of Salt

Method

The Egg

Separate the egg yolk from the egg white of the one egg which you will be using on the crust. I like to use the left over egg white in with the cheesecake filling.

The Butter

Chill the butter. Once the butter cold cut it into small cubes

The Chocolate

While stirring melt the chocolate and then let it cool a bit

The Pan

To prepare a 9” spring-form pan start by buttering the pan and then lining the bottom with parchment.

Making the Crust

hey quickest way to prepare the crust ingredients is to use a food processor with the metal blade attachment.

1. Put the almonds into the food processor and pulse until finely ground
2. Then add the flour, salt, sugar and coconut flakes and pulse until finely combined
3. Now add the butter and continue to pulse until coarse crumbs begin to form
4. Finally add the egg yolk which you have already separated from the egg white
5. Mix all the ingredients until the dough begins to gather around the food processor’s blade
6. Transfer the dough to the waiting buttered and lined 9” spring-form pan and press evenly on the bottom
7. Place the crust in your freezer for about 20 minutes

Preparing the Filling

The easiest way to make the filling for your cheesecake is to use a stand mixer fitted with the paddle attachment.

1. Add the cream cheese to the stand mixer’s bowl, select a medium speed setting and beat the cream cheese until it becomes smooth
2. Now gradually add and beat in the sugar
3. Once this has been done and while still beating add the eggs one by one
4. Then add the following ingredients in the following order: the vanilla, the cornstarch (or potato starch) and salt remembering to continue beating as you do so
5. Once these ingredients have been added continue beating the mixture for another ten minutes

Tip – Periodically scrap the bottom and sides of your mixing bowl. A spatula is ideal for doing this.

1. Add the chocolate and continue beating until all of the ingredients are completely combined (dispersed evenly throughout the mix)
2. Remove the mixing bowl from the mixer and rap it hard on your kitchen bench to knock out the air bubbles trapped inside the filling. Then scrape all of your batter into the by now cooled crust (still in the spring-form pan).

Cooking:

1. Preheat your oven to 350 degrees F
2. After being in the freezer for 20 minutes take your spring-form pan with the chocolate cheesecake crust, place it into the preheated oven and bake for about 25 minutes at 350 degrees F
3. Remove pan and crust from oven and set aside to cool down to room temperature
4. Place the spring-form pan containing your cheesecake crust and filling into the oven and bake at 325 degrees F for 1 hour
5. Remove cheesecake from oven and let it stand to cool naturally to room temperature
6. Transfer the now room temperature cheesecake into a refrigerator for at least 8 hours. Note this cheesecake will stay fresh for 3 to 4 days.

To Serve:

To serve, run a knife between the filling and sides of the pan, then open and remove the sides of your spring-form pan. Cut the cheesecake into wedge slices and transfer to serving plates.

Customizations:

Customizing the Crust

You might want to try adding one tablespoon of sweetened coconut flakes to your chocolate cheesecake’s crust

Add Toppings

Another popular trend is top the cheesecake with sliced fruit. Kiwi fruit, strawberries, peaches and passionfruit are currently the most popular choices for doing this. Topping the fruit with a dollop or two of whipped cream sprinkled with ground walnuts really does go a long way to making this cheesecake something truly special.