Directions
-
Prepare the base: Start by crushing the chocolate cookies in a food processor until they are fine crumbs. Combine the crushed cookies with the melted butter and sugar (if using). Pour this mixture into a springform pan, pressing it firmly into the bottom to form a solid base. Chill it in the refrigerator while you prepare the filling.
-
Prepare the filling: In a large mixing bowl or using a stand mixer, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Slowly add the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Next, mix in the cocoa powder, vanilla extract, heavy cream, and melted dark chocolate until the filling is well-combined and smooth.
-
Assemble: Remove the base from the refrigerator. Pour the chocolate filling over the chilled crust, spreading it evenly. Bake in a preheated oven at 150°C for 60-70 minutes, or until the center is set but still slightly wobbly. Once baked, turn off the oven, crack the door, and allow the cheesecake to cool inside for about one hour. After cooling, transfer it to the refrigerator to chill for at least 6 hours, or overnight for best results.
-
Prepare ganache: In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for a few minutes before stirring until you achieve a shiny, smooth ganache. Stir in the butter until it’s fully melted and incorporated.
-
Pour ganache: Once the cheesecake has completely cooled, pour the rich ganache over the top, letting it cascade down the sides for a beautiful presentation. Chill the cheesecake again for about 30 minutes to set the ganache. Serve it cold and, for an extra indulgence, top with chocolate shavings or a dusting of cocoa powder.
Continue reading on the next page 👇👇