Belgian Chocolate Cheesecake Recipe 455

CHOCOLATE CHEESECAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
• In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
• To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

BELGIAN- CHOCOLATE CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 300 degrees. Butter a 9-inch spring-form pan and line with parchment. In a double boiler melt the chocolate over low heat. Remove the pan of chocolate when it is nearly melted and continue stirring with a rubber spatula until entirely melted and smooth. Cool the chocolate to 90 degrees, stirring occasionally. In a mixer with the paddle attachment, beat the cheese at medium high until smooth, about 2 minutes. Add the sugar and continue beating for an additional 3 minutes, scraping down the sides of the bowl several times, until the sugar is dissolved and the mixture is light, fluffy and smooth. It should be the consistency of sour cream and be free of lumps. In a small bowl whisk the eggs together. With the mixer on low, slowly add half the eggs, stopping and scraping down the sides of the bowl. Continue mixing and add the remaining eggs. Mix well. Still on low speed, slowly pour the cooled chocolate in the center of the bowl. Remove the bowl from the mixer stand, scrape down the sides and, using a rubber spatula, fold in any white traces remaining. Pour the mixture into the prepared pan, smoothing the top. Place the pan on a rimmed baking sheet and transfer to the oven. Pour about ½ inch of steaming water onto the baking sheet to create a "bain-marie," or water bath. Bake for 55-65 minutes. The edges should pull away from the sides of the pan, and the top will appear dull. Let cool in the pan for 2-4 hours. Serve the cake at room temperature with whipped cream or pour chocolate ganache over the top.