Chocolate Cheesecake
A classic chocolate cheesecake with a whole-wheat cookie crust, served with whipped cream.
Ingredients
Zwieback crumbs
1 1/4 cup
Sugar
1 tbsp
Butter (melted)
1/4 cup
Semi-sweet chocolate (chopped)
Hot black coffee
1/2 cup
Cream cheese (at room temperature)
Sugar
Eggs
Vanilla extract
Heavy cream (whipped until stiff)
Shaved bittersweet chocolate
Instructions
1
Prepare Crust
Have on hand a 10-inch springform pan. Butter the pan. Set oven at 325F. In a bowl, combine Zwieback crumbs and one T sugar. Butter the sides of the pan. Shake some of the crumbs around the pan to coat the sides. Add the melted butter to the remaining crumbs and mix. Press these onto the bottom of the pan.
2
Melt Chocolate
Meanwhile, melt chocolate with coffee over hot, but not boiling, water; set the chocolate aside.
3
Make Filling and Bake
In the bowl of an electric mixer beat the cream cheese until light and fluffy. Gradually add sugar, beating constantly. Stop the mixer several times to scrape down the sides of the bowl. Add the eggs, one by one, beating well after each one. Stir in vanilla and salt. Beat in melted chocolate just until blended. Pour into prepared pan. Transfer the cheesecake to the oven and bake for 55 minutes. Turn the oven off, but leave the cheesecake inside. Use a wooden spoon to keep the oven door ajar. Let the cake sit for 3 hours. Remove the cake from the oven and cover with plastic wrap. Refrigerate overnight.
4
Serve
Just before serving, remove the sides from the springform pan and use wide metal spatulas to lift the cake from the bottom metal round. Transfer the cake to a platter. Spread it with whipped cream and sprinkle with shaved chocolate. Cut into thin wedges and serve.
