This approach to chocolate cheesecake has four layers of chocolate:
Chocolate wafer crust
Chocolate ganache filling
Chocolate ganache top layer
White chocolate ganache decoration. (Plus a cherry preserves or cherry sauce garnish).
It is so rich that you can easily get 14 servings from a 9″ cheesecake.
Couple things: As a piece of this cheesecake goes toward room temperature the filling takes on the consistency of chocolate mousse. Mmmmmm. And if you bump the portions of espresso to a full teaspoon you will have a mocha cheesecake.
Enjoy!
Go to full tutorial with tips and techniques
Or…..watch the YouTube video
Recipe card:chocolate to the 4th power cheesecake
Chocolate cheesecake with chocolate wafer cookie crust, chocolate filling, chocolate ganache top layer, decorated with white chocolate ganache.
Ingredients
- CRUST
- 3/4 package Nabisco chocolate wafer cookies
- (or 1 store-bought Oreo pie crust)
- 1/2 stick unsalted butter
- 1/8 teaspoon almond extract
- BATTER (including 1st ganache)
- 8 oz good quality semisweet chocolate baking chips
- 1 cup heavy whipping cream
- 1/2 teaspoon instant espresso powder (Cafe Bustelo)
- 4 bricks Philly
- 1 can sweetened condensed milk (14 oz)
- 4 eggs
- 2 teaspoons vanilla extract
- pinch of salt
- CHOCOLATE GANACHE FOR TOP LAYER (2nd ganache)
- 4 oz semisweet chocolate chips
- 4 oz bittersweet chocolate chips
- 1 cup heavy whipping cream
- 1/2 teaspoon instant espresso powder (Cafe Bustelo)
- WHITE CHOCOLATE GANACHE
- Â (3rd ganache)
- 6 oz white chocolate chips
- 1/4 cup heavy whipping cream
- TOPPING
- 1 jar Bonne Maman cherry preserves (13 oz)
Directions
- Step 1 CRUST……Line the bottom of the 9″ Fat Daddio with a 9″ circle of parchment paper, Bakers Joy everything. Oven at 300F
- Step 2 Process or crush chocolate wafers, add the melted butter and almond extract until crumbs are moist but not soggy. Pat gently into bottom of pan.
- Step 3 FILLING……To make 1st ganache for the batter, combine chocolate, heavy cream and espresso powder in the top of a double boiler. Gently heat, stirring occasionally, until it’s ganache. Remove from heat and set aside.
- Step 4 Beat 4 bricks on low until creamy. Add the condensed milk and vanilla and just incorporate. Spatula down the paddle and sides of the bowl and mix a little. Add the eggs one at a time and just incorporate. Add the chocolate ganache and incorporate, stop the mixer, spatula everything down, and mix a little more with the spatula. No streaks.
- Step 5 Pour over the crust and bake at 300F for 65 minutes, then turn off oven, leave door closed and let the cheesecake sit for 30 minutes.
- Step 6 Remove to cooling rack, immediately run knife around edge, cool to room temperature. Cover loosely with aluminum foil, then into refrigerator overnight.
- Step 7 GANACHE TOPPING……Next day, make the 2nd chocolate ganache, same as 1st ganache. Pour the ganache over the cheesecake while it’s still in the Fat Daddio. Swirl the pan around to completely cover the top. Back into the refrigerator.
- Step 8 DECORATION……Make the (3rd) white chocolate ganache). Remove the chocolate to the 4th power cheesecake from the pan and pipe the white chocolate ganache over the top.
- Step 9 SERVING……Cut smallish slices with a big sharp knife, garnish with cherry preserves and dust with confectioners sugar.
- Step 10 WHAT TO DRINK WITH CHOCOLATE TO THE 4TH POWER CHEESECAKE……Coffee. Espresso. Samuel Smith’s Organic Chocolate stout. Stone Russian Imperial stout. Ice wine. Port. Cappucino. Ice cold water.
Links:
9×3 Fat Daddios 2 piece cheesecake pan
What To Drink With What You Eat
Enjoy!
