By Colben de Klein via The Modern Producer Magazine
A delicacy made with all the right ingredients – cream cheese, cocoa powder, whipped cream and A LOT of melted chocolate. What cheesecake dreams are made of.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp melted butter
Cheesecake
- 1 pkg unflavored gelatin (4 envelopes – 7g per envelope)
- 2/3 cup cold water
- 4 pkg original cream cheese (8oz/pkg)
- 2 cups unsweetened cocoa powder
- 1 tbsp vanilla extract
- 2 ½ cups heavy whipping cream (very cold)
- 20 ounces dark chocolate or milk chocolate melted
Chocolate Ganache
- 2 cups of semi-sweet chocolate, finely chopped
- 1 tbsp light corn syrup
- 1 cup heavy whipping cream (hot)
Finishing Touches, aka Garnish
- Chocolate whipped cream
- Chocolate sprinkles
Instructions
Crust
1.In a medium bowl, combine all ingredients until fully incorporated.
2.Gently press mixture onto the bottom and sides of a springform pan. Either a 9” or 10” is ideal. Use a flat bottom cup to evenly press into pan, refrigerate for 20 – 30 minutes
Gelatin Mixture:
1.While crust is chilling, add 2/3 cup of cold water to a small bowl, sprinkle gelatin in. Let bloom for 2 minutes, whisk to combine. Microwave for 30 seconds, whisk until fully combine. Set aside.
Cheesecake Filling:
1. Add 20oz of chopped chocolate into a medium bowl. In a separate bowl, heat ½ cup of heavy cream until hot, and slowly pour over chopped chocolate. Let stand for 1 minute then stir to combine. If not fully incorporated, microwave for 30 seconds and stir until chocolate is completely melted, and mixture is shiny. Set aside to cool.
2. In a large bowl, beat cream cheese with a hand mixer on medium-low speed, while adding sugar. Add cocoa powder, mix until combined.
3. In a chilled mixing bowl, add remaining 2 cups of heavy whipping cream. Whip on high speed until stiff peaks have formed.
4. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Once combined, beat on ow speed for 1 – 2 minutes. Then, add vanilla extract and gelatin mixture, beat on low-medium to combine.
5. Next, add the melted chocolate to the batter and mix on low-medium until incorporated. Using a spatula, scrape the sides and bottom of the bowl. We suggest you lick the spatula at this point.
6. Spread the cheesecake filling onto the graham cracker crust, level the top with a (clean) spatula.
7. Set cheesecake in fridge to chill and firm, 6 – 8 hours – better yet, overnight!
Chocolate Ganache:
1. Add chocolate and corn syrup in a medium bowl. In a separate bowl, heat heavy cream in microwave for 1 minute until hot.
2. Pour hot heavy whipping cream over chocolate, let stand for 1 minute and stir using a spatula. Once mixture is shiny and chocolate has melted, it’s ready to be set aside to cool, but not harden. If chocolate has not yet melted, microwave in 20 second increments and stir.
3. Once cooled to room temperature, pour chocolate ganache over chilled cheesecake and distribute evenly with spatula.
4. Garnish with copious amounts of chocolate whipped cream rosettes and chocolate sprinkles.
5. Chill for one hour, then serve. No sharing required.
