Chocolate Cream Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
15 graham crackers, whole
02 -
4 tablespoons sugar, regular kind
03 -
½ cup butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
⅔ cup white sugar
06 -
1.5 tablespoons plain flour
07 -
2 eggs, big ones
08 -
1 yolk from a large egg
09 -
¼ cup sour cream
10 -
1 tsp vanilla
→ Chocolate Topping
11 -
½ cup white sugar
12 -
A pinch (¼ tsp) kosher salt
13 -
¼ cup unsweetened cocoa
14 -
¼ cup of cornstarch
15 -
2 cups whole milk
16 -
4 yolks from large eggs
17 -
4 oz bittersweet chocolate, chopped up
18 -
2 tablespoons butter, unsalted
→ Whipped Cream Topping
19 -
1.5 cups heavy cream, cold
20 -
2 tbsp powdered sugar
21 -
1 oz semi-sweet chocolate, shaved for decor
# Instructions:
01 -
Break up the graham crackers, stir in sugar, swirl in melted butter. Press the mixture into your 9-inch springform pan and pop it in the oven at 325°F for around 10 minutes.
02 -
Whisk cream cheese until creamy. Add sugar, flour, eggs, sour cream, and vanilla one at a time. Pour what you've got onto the crust. Use a water bath and bake at 325°F for 30-35 minutes until it's set.
03 -
Combine cocoa, sugar, salt, milk, egg yolks, and cornstarch in a pot and stir constantly until it gets thick. Strain the mixture, then stir in chocolate and butter. Let it cool a bit and spread it evenly over the cheesecake.
04 -
Whip the cold cream with powdered sugar until it holds stiff peaks. Cover the chocolate layer with it and add chocolate shavings on top for style.
05 -
Stick it in the fridge for at least a whole night. Keep it cold unless you're slicing and serving.
# Notes:
01 -
Oreo crust works as a swap for graham crackers.
02 -
Needs chilling in the fridge overnight.
03 -
Must be refrigerated to stay fresh.