Two of my kids and I love cheesecake. Sabrina doesn't. Sadly for Sabrina, I made this new recipe to take to my family Christmas celebrations. Luckily for her, though, her aunt made other desserts that she did like. Crazy girl. I found this recipe at Bright Ideas.
20 chocolate wafer cookies
1 T. sugar
4 T. unsalted butter, melted
10 oz. DOVE 71% Silky Smooth Dark Chocolate, chopped
4 (8-oz.) packages cream, fat-free 1 cup sugar
1/3 c. cocoa powder
½ c. heavy cream
5 oz. DOVE 71% Silky Smooth Dark Chocolate
1 t. sugar
Preheat oven to 350°.
Line the bottom of a 9-inch spring form pan with parchment paper.
Place the cookies and sugar in a food processor and
process until finely ground. While the processor is running, drizzle in the
melted butter and continue processing until well-mixed. Press the crumb mixture
into the bottom of the buttered pan, packing well and making sure to leave a
level surface. Bake 5-7 minutes, until set. Let crust cool while you make the
filling. Do not turn off the oven.
Melt the 71% chocolate in a double boiler or in a glass
bowl over simmering water. When it’s melted, remove from heat and allow it to
cool until it is lukewarm but still liquid.
While the chocolate cools, cut or tear the cream cheese
into chunks and place it in the food processor. Add the sugar and cocoa powder
and process until blended. Add eggs, one at a time, processing thoroughly
between each one. While processor is running, drizzle in the lukewarm chocolate
and continue processing until thoroughly mixed.
Pour the filling over the crust and smooth the top. Bake
for 55-60 minutes, until center is lightly set and looks dry.
Run a knife around the edge of the cheesecake to make sure it doesn’t stick as
it cools. Cool on a rack for one hour, then refrigerate for at least four hours
or overnight. Do not remove the ring of the springform pan and refrigerate for
at least four hours or overnight.
To make the ganache, stir together the chocolate, cream
and sugar in a heavy saucepan over medium-low heat until smooth. Cool slightly,
then pour the ganache over the cheesecake, spreading it to the edge of the top,
but not over. Chill for one hour, until the topping is set.
Before serving, allow the cake to sit at room
temperature for one hour.