Super Creamy Chocolate Cheesecake
"I haven't tried Scanner's, but the recipe makes one great cheesecake.
:) - Gene
I'd give you a quote, but I died after the first bite. -
- Advanced Preparation
- The total preparation time is around 4 to 5 hours. This includes
allowing 2-3 hours for the baked cake to cool. But you will then need another
4 hours minimum in the refrigerator for the cake to become firm before
serving. Actually, this cake benefits from mellowing and firming
overnight in the fridge. It can be made a day or two before serving,
or wrapped air tight and frozen for several weeks without flavor loss.
- Special equipment
- one 9.5" spring form pan, a sturdy baking sheet
or jelly roll pan, and a double boiler (if you want to be proper
about how to melt the chocolate.)
- Baking time
- 40 min at 350 deg F, 10 minutes at 450 deg F
- Makes one 9.5" cake. This can easily serve from 12-14
people as it does not take much to fill a person up.
- Special notes
- If your springform pan is not non-stick I recommend that you spread
some butter on the bottom and sides of your pan before you use it.
You can also achieve a similar effect by using two tablespoons more
butter while making the crust. But this can result in the crust
being a bit tricky to apply.
There are several variations to this, and I
seem to never follow the same one at any one time. The original
recipe recommended using about 1.75 cups of chocolate wafers. I
usually do not have any of those on hand when I bake these, so I use
graham crackers (I've also altered the recipe a fair bit from the
original.) I found that using cinnamon coated graham crackers with a
bit more butter results in a very tender crust that almost melts in to
You can, also, if you want take 3/4 cup of finely ground toasted
hazlenuts and liberally sprinkle them over the butter pan. Or any
combination of the above.
- 1.75 cup of chocolate wafers
- 7 tbs of butter.
- 7 oz semisweet chocolate.
- 3 8oz packages of cream cheese at room temperature.
- 1 cup granulated white sugar.
- 1/8 teaspon of salt.
- 3 large eggs.
- 1 cup sour cream.
- 1 teaspon vanilla extract.
- 2 cups sour cream
- 1/4 cup granulated white sugar (hm, I wonder what it would be like
if one used brown suguar here instead. I will have to try that next time.)
I find this recipe makes a very very creamy cheese cake that is soft
and quite tasty. I hope you enjoy it also.
- Let all ingredients reach room temperature. This is actually fairly
important if you want your cheesecake to not separate or fissure while baking.
- Melt the chocolate. Either using a double boiler, or microwave, or
however you like to do it best. Melt and stir until it is absolutely
smooth. Then set aside for it to reach room temperature.
- You want to use a flat paddle if your mixer has one. If you use a
whip, it will be too easy to aerate the mixture too much causing it to
separate and cavitate while baking.
- Beat the cream cheese until smooth and soft. Add the sugar and salt
and beat until the mixture is very creamy.
Stop the mixer and scrape down the bowl.
Add the eggs one at a time while mixing.
Add the sour cream and the vanilla and beat until well combined.
- Take 1 cup of the cream cheese mixture and stir it in to the melted
and cooled chocolate. Stir until the color
Then turn all of the chocolate mixture back
in to the rest of the cream cheese batter and beat just to blend. Do not
beat too much!
- Smooth the cake top flat. Set the filled pan on a sturdy baking
sheet or jelly-roll pan. This is more a precaution, and to help
the cake bake evenly than anything else. You do NOT want the pan
to spring open either while cooking or while taking out the cake.
This makes it easier to carry the cake-pan around without possibly
tripping it. (Not that I've had this problem (knock, knock), but
just thinking about it makes me take this precaution).
Set the cake in the center of a pre-heated oven and bake for 40 minutes.
NOTE: It is very important that the oven be at 350 deg F when you
put the cake in it. I also recommend that you do not open the oven
for the first 30 minutes at least!
You bake essentially till the entire top of the cake has a dull
finish, and the top just jiggles slightly when you tape the side of
the pan. It should not move in waves as if it were liquid.
- Remove the cake from the oven and set it on something that is heat
- Increase the oven temperature to 450 deg F. While the oven is heating,
prepare the topping by comining the sour cream and sugar.
- Wait until the oven has reached 450 deg F. (in my oven, this takes
just over 10 minutes), then spread the topping on top of the cheese
cake and return it to the oven.
- Bake for 10 more minutes.
- Turn the oven off and open the door. Let the cheese cake sit in the
oven for about 30 minutes. (Well, you don't have to do this, but I do.)
- Remove the pan and set it on a wire rack to cool. This rack should
be away from drafts.
When it has reached room temperature, cover it with plastic wrap
and stick it in the fridge for at least four hours to allow the
cake to become firm.
I recommend removing it from the fridge for about 30 minutes before
you serve it.
My friends and co-workers all seem to highly recommend this
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