There really aren’t many words that I can use to justly describe this cheesecake other than MAGICAL. We are so insanely glad for your “own creation”! This cheesecake is a wild ride of chocolate decadence personified. One of the best things about this chocolate cheesecake is that you can decorate and garnish it the way that you see fit. Add all sorts of chocolates and nuts to the top. The choice is yours!
My husband says the more chocolate the better 🙂
Ingredients
Crust:
1 ½ cups chocolate cookie crumbs
1/3 cup Land O Lakes butter, melted
2 ½ (8 oz) Philadelphia cream cheese, softened
4 ½ oz Philadelphia cream cheese, softened
1 cup Domino sugar
4 Eggland’s Best eggs
1 tsp McCormick vanilla
¾ cup Daisy sour cream or yogurt
¼ cup Borden heavy cream
½ cup chocolate ganache mixture
1 tsp instant espresso coffee (optional)
Topping:
9 ½ oz plain chocolate, chopped
1 ½ cups heavy cream
2 tbsp butter
Decoration:
2 tbsp roasted coffee beans
1tbsp Toll House cocoa powder
3 tbsp hazelnuts, coarsely chopped
Instructions
Preheat oven to 350F. Grease and line the base of a 25cm loose bottom cake pan and line the base with parchment.
Mix the cookies crumbs and butter and press in the base of the pan, bake for 10 minutes. Leave to cool.
In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, add vanilla and beat again. Mix in the sour cream and beat. Add the heavy cream and beat again then add the chocolate Ganache mixture and the espresso and beat until all mixed together. Pour over the baked crust and bake for 1 ¼ hours till set. Leave to cool in oven with door ajar. Chill for 3-4 hours.
For the topping:
Heat the heavy cream in a heavy saucepan until simmering point and pour over the chopped chocolate. Stir until chocolate melts. Add the butter and stir again. Leave to cool until thickens, stirring occasionally. Pour over the top of the cake smoothing with a spatula around the sides. Decorate all around the sides with the chopped hazelnuts and use the coffee beans and cocoa powder for the top. Chill again.
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Quick Tip: Serve this cake in small slivers as it is very rich.
