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Chocolate Chunk Cheesecake
This glorious cheesecake will puff when baking, which is a beautiful sight to behold. However, this also means batter can spill over the rim. Here's a tip to avoid spillage: when you pour the batter into the pan, make sure you mound it slightly in the center.
For the crust
- 2 1/2 cups chocolate wafer cookie crumbs made from store-bought cookies
- 8 tablespoons (4 ounces) unsalted butter, melted
Directions
In a medium bowl stir together the crumbs and melted butter. Press the crumbs into the bottom and at least halfway up the side of an 8-inch springform pan. Refrigerate for 20 minutes. Position a rack in the middle of the oven and preheat oven to 375ºF. Bake the crust for 10 minutes, remove from the oven and let cool on a rack. Lower the oven temperature to 350ºF.
For the filling
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup granulated sugar
- Pinch of salt
- 2 large eggs
- 2 cups sour cream
- 1 teaspoon pure vanilla extract
- 10 oz. 70% bittersweet chocolate, chopped into 1/4-inch pieces
Directions
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar and salt on medium speed for about 1 minute, or until fluffy. Scrape down the sides of the bowl. Add the eggs and beat for two minutes. Add the sour cream and vanilla and mix for an additional 2 minutes, or until the batter is smooth and creamy. Scrape the bowl and paddle as necessary. Remove the bowl from the mixer and fold in the chocolate.
Pour the batter into the crust. Spread it evenly with a small offset spatula, then mound it slightly higher in the center. Bake for 55 minutes to 1 hour, or until lightly browned and set. There may be a few cracks around the edges. Turn off the heat, prop open the oven door with a wooden spoon, and let the cake rest in the oven for 30 minutes.
Remove the cheesecake from the oven and cool on a cooling rack for 30 minutes, then refrigerate for at least 4 hours to chill and firm, or preferably overnight.
Run a palette knife or icing spatula around the edge of the pan, remove the springform ring and carefully transfer the cake to a serving plate. Cover with plastic wrap and refrigerate until serving. The cheesecake can be refrigerated up to 3 days or frozen for up to 1 month.
Makes 10 servings
Excerpted from THE ESSENCE OF CHOCOLATE by John Scharffenberger and Robert Steinberg. Copyright © 2006 Scharffen Berger Chocolate Maker, Inc. Reprinted by Permission of Hyperion. All Rights Reserved. Available wherever books are sold.