Chocolate overload Cheesecake
Once upon a time my girlfriends and I would sit with some wine and enjoy an absolutely delicious mini chocolate cheesecake.
So if you have ever wanted to try it at home and get some friends over (when social distancing has ended), trust me, this will be the best recipe. Give it a try and enjoy.
You will need:
1 6 oz chocolate crust (homemade crust below)
2 (8-oz.) packages of cream cheese, softened to room temperature
3/ 4 cup sugar
1/ 4 cup cocoa powder
1/ 8 tsp kosher salt
2 large eggs
1 1/ 2 cup chocolate chips
3/ 4 cup heavy cream
Chocolate shavings, for garnish
Preheat oven to 350°. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder, and salt until smooth. Add eggs one at a time, beating well between each addition. Pour cheesecake filling over crust. Bake until cheesecake is only slightly jiggly in the centre, 45 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.
If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up, to overnight. Make ganache: Place chocolate chips in a medium heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Pour ganache on top of the cheesecake.
Garnish with chocolate shavings. Return to the refrigerator for about 10 more minutes to let the ganache set.
Tip: Homemade chocolate crust: 24 whole Oreos (or any chocolate cookies) cookies, 6 tbsp melted butter, pinch of salt. In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.