Saturday, June 11, 2016

Chocolate Creamcheese Cake

A slice of sin. Thats best to describe this cake. It's the best ever chocolate cream cheese cake I've ever tasted. Memang sedap, boleh nangis sebab terlalu sedap. Err... description aku melampau ke? Hahahaha.. tak tipu. Serious. But very important to keep the cake chilled for at least 24 hours. Lepas 24 jam baru makan. Bawak tissue banyak2, nangis tepi pinggan sambil tunggu 24 jam tu ye. Hahahaha

Chocolate cream cheese cake


  • 1 1/2 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled (I used cadbury dark cooking chocolate 70% cacao)
  • 1/4 cup baking cocoa (I used valhorna)
  • 4 large eggs, lightly beaten
  • 2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips (I used cadbury dark cooking chocolate 70% cacao)
  • 1/2 cup heavy whipping cream (I didn't have any, I susbtituted with evaporated milk)
  • 1 tablespoon sugar (I omitted this)

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
  6. Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set. Yield: 16 servings.

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