Tuesday, February 12, 2013

A Deep Dark Chocolate Cheesecake For Valentine's Day

In celebration of Valentine's Day ... a deep dark chocolate cheesecake straight from the gourmet food magazine, Bon Appetit.  As this blog credits sources whenever possible, the recipe was created by Jeanne Thiel Kelley.  My habit is to tweak recipes a little bit, but not this time.  (Oh, no, I can't help myself -- I always cut the sugar in cakes by ½ cup.)  Here are the easy steps:


24 chocolate wafer cookies (9 ounces)
1 tablespoon sugar
¼ cup (½ stick) butter, melted

Use a high quality 70% Cocoa Bittersweet Chocolate in the following steps. The magazine recommends Scharffen Berger.

1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
4 8-ounce packages cream cheese, room temperature
1 ¼ cups plus 2 tablespoons sugar
¼ cup unsweetened cocoa powder
4 large eggs

¾ cup whipping cream 
70% Cocoa Bittersweet Chocolate, chopped
1 tablespoon sugar

Bittersweet chocolate curls


Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom of oiled pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover with foil and keep refrigerated.  Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

I say, go out to dinner and have this decadence waiting for you at home.  Pair it with good coffee, or a fine tea like those from Teavana.  Some restaurants charge more on Valentine's Day and may be crowded, so many couples prefer to eat at home.  You can always order in.

Warm, good wishes for glitter and gold and tender loving care.  Happy Valentine's Day! 

You may also enjoy:
Happy Saint Valentine's Day  (How did the day begin?)
Happy Valentine's Day  (ideas for celebrating)

1 comment:

  1. This looks fabulous- I am thinking on the crust to maybe vary it- like maybe even graham cracker or some type of cookie that would complement the chocolate on the inside.

    The only ingredient that you forgot is the gym membership required after eating this yummy cake.