Thursday, December 19, 2013

Chocolate Lover's Cheesecake

So I have this theory about cheesecake consumers. All connoisseurs of this classic dessert fall into one of two categories; either you enjoy your dessert with a cool, creamy texture  or you love your cheesecake with a dense, thick texture. I am personally of the cool, creamy texture found in my never fail recipe. However, while my husband is never one to complain about my cheesecake, his own personal preference leans to the drier, thick texture in the dessert. In honor of my husband and his cheesecake preference, this recipe was developed. Not only do you get the delicious texture of the cheesecake but you get to savor a rich cookie crust, semi-sweet chocolate chips and a decadent ganache topping. If you love this style of baked cheesecake and you love chocolate, then this is for you!


FOR THE CRUST
2 Cups Crushed Oreo Crumbs
6 Tablespoons Unsalted Butter, Melted
FOR THE FILLING
32 ounces Softened Cream Cheese
1 Cup Sugar
1 Tablespoon Vanilla Extract
4 Eggs, Room Temperature
1 Cup Semisweet Chocolate Chips
FOR THE GANACHE
1 Cup Semisweet Chocolate Chips
2 Tablespoons Light Corn Syrup
1/2 Cup Milk

Preheat Oven Temperature: 325 degrees
1. In a bowl, combine the Oreo crumbs and melted butter. Stir until all the crumbs are moistened.
2. Prepare a 9-inch springform pan by lining the exterior with a double layer of aluminum foil.
3. Gently press the crust mixture into the bottom of the pan. Apply some pressure to pack the cookies into a firm, even layer. Bake for 5 minutes. Remove from the oven and allow to cool.
4. In the bowl of a large mixer, beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing well between each addition. Carefully fold in the chocolate chips.
5. Pour the filling into the cooled crust.
6. Place the foil-wrapped springform pan into a large baking dish or roasting pan. Fill the pan with boiling water until 1-inch in depth.
7. Carefully place in the preheated oven. Bake for 80-90 minutes until completely set. Remove from the oven and allow to cool on the counter for 30 minutes.
8. Using a very sharp knife, gently run round the inside perimeter of the springform pan to release it from the sides.
9. Place in your refrigerator to chill overnight.
10. After the overnight refrigeration, you are ready for the ganache. Simply heat 1/2 cup of milk in the microwave for 90 seconds. In a large mixing cup, add the chocolate chips and corn syrup. Pour the hot milk over the chips. Using a whisk, continuously stir until completely smooth and glossy. Pour over the top of the cheesecake, reserving some for use during plating. Return to the refrigerator for an additional hour.
11. Prior to serving, allow to sit at room temperature for 30 minutes. Carefully remove the outer ring of the pan.
12. Slice and enjoy!

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