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How To Make Chocolate Cheesecake

How To Make Chocolate Cheesecake

Cheesecake is great. But try adding a chocolaty twist to a classic dessert. Chocolate cheesecake will satisfy any sweet-tooth. Follow VideoJug's recipe and surround yourself with chocolate cheesecake decadence.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
1
Prep =
30m
Cook =
1h:10m
Total =
1h:40m
Temp =
230° c  -  450° f

Step 1: You will need

  • 2 cups (500ml) chocolate cookies
  • 3/4 cups butter
  • 1 tbsp white sugar
  • 4 8 oz packages cream cheese
  • 1 cups (250ml) white sugar
  • 1 cups (250ml) sour cream
  • 3 eggs
  • 1 cups (250ml) semi-sweet chocolate
  • 2 tsp coffee powder
  • 1/4 tsp almond extract
  • 1 spring form baking pan, 9-12 in (22-30 cm)

Step 2: Pre-Heat

Pre heat your oven to 450 F (230 C/Gas Mark 8).

Step 3: Chocolate Cookie Crust

Put 2 cups (220 g) chocolate cookies in a plastic bag and crush them using a rolling pin. Pour the crushed cookies into a bowl. Drizzle 3/4 cup (170 g) melted butter and 1 tbsp granulated sugar over the cookies. Mix thoroughly. Pour the mixture into a 9-12 in (22-30 cm) spring form pan. Spread the cookie crust evenly all around and up to the sides of the pan.

Step 4: Chocolate Cheesecake Filling

Add 4 packages (223 g) softened cream cheese into a large bowl and fold it over until it becomes creamy. Next, add 1/4 tsp almond extract and 1 cup (200 g) sugar. Add 3 eggs, one at a time. Be careful not to whip the batter. Air pockets will develop and your cheesecake will crack in the oven. Add 1 cup (230 g) sour cream and 2 tsp coffee powder. Do not use granular instant coffee. Finally, add 1 cup (180 g) semi-sweet melted chocolate. Stir until the batter becomes a nice, dark, rich color.

Step 5: Pour And Bake

Pour the batter onto the cookie crust and put the spring form in the oven and bake 10 minutes. After 10 minutes, turn the oven temperature down to 300 F (140 C/Gas Mark 1) and bake for 1 hour. Shut the oven off and let the cheesecake cool in the oven for up to three hours. This will keep it from cracking when you transfer it to the refrigerator.

Step 6: Chill

Remove the cooled cheesecake from the oven and put it in the refrigerator. The colder your cheesecake, the more firm the filling will be.

Step 7: Serve

Use a knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice it into segments and serve on a chilled plate. Drizzle additional melted semi-sweet chocolate over the top for added decadence. Enjoy!