Chocolate Cheesecake
1 3/4 cups of crushed wafers or graham cracker crumbs
1/3 cup butter
4 ounces of semi sweet chocolate
1 ounce ounce unsweetened chocolate
3 8-ounce packets of cream cheese
1 1/4 cups of sugar
2 tablespoons of all purpose flour
1 teaspoon vanilla
4 eggs
1/4 cup of milk
1. Mix butter and crushed wafers to create crust. Press crust into the bottom of a springform pan and chill while preparing filling.
2. In a small saucepan combine the unsweetened and semisweet chocolate and melt on low heat.
3. In a large mixing bowl beat cream cheese, flour, sugar, and vanilla until smooth. While mixing, add melted chocolate and beat until combined. Add eggs all at once and beat just until everything is combined. Stir in milk.
4. Pour the filling over your already prepared crust and bake at 350 degrees for 45-50 minutes. Cool for 15 minutes, remove pan and cool for another hour before serving.
I would recommend baking your cheesecake in a water bath to help prevent it from cracking. This is super simple and is explained in detail here.
Now for the icing. I typically change up my topping each time I make this recipe. This time I came up with a simple whipped chocolate topping.
Whipped Chocolate Topping
1/3 cup heavy whipping cream
2 oz milk chocolate
1 tbsp. cocoa powder
1 tsp vanilla
1-2 tsp powdered sugar
To make the topping I combined the whipping cream, cocoa powder, vanilla and powdered sugar and beat the mixture until it thickened. After melting the 2 oz milk chocolate I added it to the whipped mixture and beat for several seconds.
Happy Baking!
