How To Make Holiday Chocolate Cheesecake

Chocolate cheesecakes are best for this festive season. So for this chocolate cheesecake, I can say one thing — Season no bar, only chocolate is the limit! Chocolate in, chocolate out = Deliciousness. 🙂

PRINT full recipe here:
http://www.mygingergarlickitchen.com/chocolate-cheesecake-video-recipe

Serves: 8-10

Ingredients for Chocolate Cookie Crust:

Whole Dark Chocolate Cookies Or Oreo Cookies – 18-20
Melted Butter – 1/4 Cup

Ingredients For Chocolate Cheesecake:

Whipping Cream (Warmed For 1 Minute In Microwave) – 200ml
Baking Chocolate Bar (Mine Had 62% Cocoa) – 250g
Condensed Milk – 396g (14oz)
Cream Cheese, Softened To Room Temperature – 500g
Vanilla Extract – 1 1/2 Tsp
Eggs – 4
Instant Coffee Powder – 1 Tbsp Diluted In 1 Tbsp Hot Water

Ingredients For Chocolate Ganache:

Dark Chocolate (I Used 82%) – 200g
Whipping Cream – 200ml

Ingredients For decoration:

Chocolate candies, for garnish
Melted white chocolate for drizzle

Directions:

For Chocolate Cookie Crust:

1. Preheat oven to 150°C/300°F.
2. Crush cookies until fine crumbs form.
3. Add butter and stir well until crumbs are completely coated and moist.
4. Brush a (∅ 25 cm or 9 inches) cake pan with butter and line the base with baking paper.
5. Press mixture evenly and firmly in bottom of the dish.

For Cream cheese filling:

1. In a bowl add baking chocolate and microwave at high for 1-2 minutes or until melted. Keep stirring at 30-second intervals.
2. Add warm whipping cream and stir well into melted chocolate until combined well.
3. In a large bowl using a hand mixer, beat cream cheese until smooth.
4. Add sweetened condensed milk, vanilla and beat until well combined.
5. Add eggs one at a time, beating at medium speed until it blends well between each addition.
6. Add diluted coffee, chocolate mixture and beat until blended well.
7. Pour cheesecake filling over prepared crust.

For Baking:

1. Bake at 150°C for 75 minutes or until well set in the center.
2. Turn off the oven and remove cheesecake.
3. Cool, it completely on a wire rack.
4. Refrigerate cheesecake for 8 hours or overnight.

For Ganache:

1. Place dark chocolate in a microwave safe bowl.
2. Pour whipping cream and microwave at high for 1-2 minutes or until melted. Keep stirring at 30-second intervals.
3. Stir constantly until the sauce is smooth.

For Decoration:

1. Remove sides of cake pan.
2. Pour warm ganache over chilled cheesecake.
3. Decorate with chocolate candies and drizzle with white chocolate.
4. Chill 30 mins before serving to let the ganache topping set.
5. Slice and enjoy.

Soundtrack: I dunno by grapes
http://dig.ccmixter.org

Don’t forget to FOLLOW ME:

WEBSITE: http://www.mygingergarlickitchen.com/
BLOG: http://www.mygingergarlickitchen.com/
FACEBOOK: https://www.facebook.com/MyGingerGarl…
PINTEREST: http://www.pinterest.com/anupamapaliw…
TWITTER: https://twitter.com/anupama_dreams
GOOGLE+: https://google.com/+MyGingerGarlicKit…
INSTAGRAM: http://instagram.com/anu.mggk/