Skip to main content

Chocolate Cheesecake



Chocolate Cheesecake

Chocolate cheesecake is time consuming yet decadent dessert. It has a smooth and creamy, literally melt in mouth texture. It has three layers- an easy to make chocolate crust,creamy center and smooth ganache topping. If you like a more delicate taste,use white chocolate instead of semi sweet or bitter chocolate.


Ingredients
For the crust
Chocolate graham crackers crumbs- 1 1/3 cup
melted butter- 3 tbs

For the filling
Full fat cream cheese- 2 packages(16 oz)
Sugar- 3/4 cup
Semi sweet/ bitter sweet chocolate-  5 oz
Unsweetened Cocoa -2 tbs
Vanilla extract- 1 tsp
Eggs- 2
Sour cream- 3/4 cup

Ganache topping
Semi sweet chocolate- 3 oz
Heavy cream- 1/4 cup


 


To make the crust process chocolate graham crackers in a food processor into fine crumbs (or put them in plastic bag and crush them very fine with a rolling pin). Add 3 tbs of melted butter and mix well till the mixture resembles wet sand.
Grease 8 inch spring form pan with butter and evenly  press down the cracker butter mixture on the base of the pan. Use back of a spoon or using your fingers. Bake for 10 minutes 325 degree f till it is set. Let it cool down completely.

To make the cheese cake filling first melt chocolate on a double boiler on medium heat. When the chocolate melts whisk till it is smooth and allow to cool.
Using a mixer beat softened room temperature cream cheese with sugar till it is smooth and creamy.Beat in eggs one at a time and finally cocoa and vanilla,scraping the bowl occasionally. Beat until it is smooth.
Gradually fold in the melted chocolate and the sour cream and pour this filling into the cool crust. Line the outside of the spring form pan with aluminum foil. This will protect it from the water bath.Take a roaster pan and add 4-5 cups of hot steaming water. Gently place the spring form pan inside the roaster pan and place in the oven to bake. Bake for about an hour or until the edges are down and the center of the cake is slightly set and still moist. Switch off the oven and leave the oven door slightly ajar and allow the cheese cake to cool in the oven for one hour. Chill in refrigerator for 4-5 hours. When chilled run knife around the edge of the pan and loosen the spring form pan and release the cake from the pan.
To make the topping heat heavy cream,remove from heat and add chopped chocolate. Whisk and stir quickly until chocolate melts and the mixture is smooth Allow it to cool and pour over the cheese cake. Slice and serve.

Try this
Hope you will all enjoy!

Labels:

Comments

  1. Home Cooked foodApril 21, 2014 at 6:07 PM

    Love to make no bake version of this, Looks tempting

    ReplyDelete
  2. UnknownApril 21, 2014 at 7:22 PM

    I'm drooling........ Cheesy and yummy cheesecake !!

    ReplyDelete
  3. Hamaree RasoiApril 21, 2014 at 8:21 PM

    Chocolate cheesecake looks simply delicious and mouthwatering. Excellent preparation. Already drooling over here.
    Deepa

    ReplyDelete
  4. SuhainaApril 21, 2014 at 8:50 PM

    oohh..Suja..early morning you are tempting me with such beaitiful chhesecake...
    this is always welcome home any time of the day.. better i dont show my son.

    ReplyDelete
  5. AnonymousApril 21, 2014 at 9:21 PM

    delicious looking

    ReplyDelete
  6. MélangeApril 21, 2014 at 10:30 PM

    Wow..Terrifically exotic !

    ReplyDelete
  7. SonaApril 21, 2014 at 10:56 PM

    Yummy and delicious cheesecake, looks very tempting..

    ReplyDelete
  8. Rafeeda ARApril 21, 2014 at 11:05 PM

    my colleagues and me were just discussing cheesecake and I come here to see ur absolutely mouthwatering cheesecake and that too chocolate!!! would love to grab a pc of it right now... never tried baked cheesecake, urs looks so amazing...

    ReplyDelete
  9. Kaveri VenkateshApril 22, 2014 at 12:20 AM

    The cheese cake looks absolutely gorgeous.

    ReplyDelete
  10. divyagcpApril 22, 2014 at 3:20 AM

    Such a yummy cake. Looks fabulous..

    ReplyDelete
  11. Priya SureshApril 22, 2014 at 4:52 AM

    Hard to resist to this luscious cheesecake.

    ReplyDelete
  12. virunthu unna vaangaApril 22, 2014 at 6:33 AM

    Delicious cheese cake and looks yummy....

    ReplyDelete
  13. UnknownApril 22, 2014 at 6:47 PM

    yummy and delicious. looks fantastic Suja

    ReplyDelete
  14. Gita JaishankarApril 22, 2014 at 11:06 PM

    You are tempting me with those fabulous clicks dear...looks awesome :)

    ReplyDelete
  15. UnknownApril 23, 2014 at 8:40 AM

    Adipoli cheesecake Suja Love it.

    ReplyDelete
  16. Jayanthy KumaranApril 24, 2014 at 2:58 AM

    looks fantastic..nice try dear
    Tasty Appetite

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more