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Dark Chocolate Cheesecake - East Coast

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“Got this fabulous recipe from Gourmet's 50th Anniversary issue. Gourmet recommends Scharffen Berger chocolate, if you can't find, substitute another high-quality bittersweet chocolate, I like Callebat. I usually buy Callebat mini chocolate chips and then I don't have to chop the chocolate. FYI...The cheescake must be chilled overnight. Enjoy!”
READY IN:
3hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • CRUST
  • 24 chocolate wafer cookies, from one 9-ounce package
  • 1 tablespoon sugar
  • 14 cup butter, melted, 1/2 stick
  • FILLING
  • 9 23 ounces bar scharffen berger 70% cocoa bittersweet chocolate, chopped
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 14 cups sugar, plus
  • 2 tablespoons sugar
  • 14 cup unsweetened cocoa powder (preferably Sharffen Berger)
  • 4 large eggs
  • TOPPING
  • 34 cup whipping cream
  • 6 ounces scharffen berger 70% cocoa bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • GARNISH
  • bittersweet chocolate, curls

Directions

  1. FOR CRUST:
  2. Preheat oven to 350 degrees F.
  3. Butter 9 inch diameter springform pan with 3 inch high sides.
  4. Blend cookies in processor until finely ground; blend in sugar.
  5. Add melted butter and process until well blended.
  6. Press crumbs evenly onto bottom (not sides) of prepared pan.
  7. Bake just until set, about 5 minutes. Cool while preparing filling.
  8. Maintain oven temperature.
  9. FOR FILLING:
  10. Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
  11. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
  12. Blend cream cheese, sugar, and cocoa powder in processor until smooth.
  13. Blend in eggs 1 at a time.
  14. Mix in lukewarm chocolate.
  15. Pour filling over crust; smooth top.
  16. Bake until center is just set and just appears dry, about 1 hour.
  17. Cool 5 minutes.
  18. Run knife around sides of cake to loosen.
  19. Chill overnight.
  20. FOR TOPPING:
  21. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
  22. Cool slightly.
  23. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
  24. Chill until topping is set, about 1 hour.
  25. DO AHEAD: Can be make 3 days ahead. Cover with foil and keep refrigerated.
  26. Release pan sides.
  27. Transfer cheescake to platter.
  28. Top with chocolate curls.
  29. Let stand 2 hours at room temperature before serving.

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