I post on a cooking-themed message board from time to time, and I happened to see that they were doing a recipe swap. Fun! So, I submitted my Peach Blackberry Soup, and in return, received this recipe for Chocolate Cheesecake from the So Tasty, So Yummy blog. (The recipient of my soup recipe turned it into a sorbet! Read the review here.)
I made the recipe almost exactly as written (I omitted the sour cream topping -- had it before on other cheesecakes, not a fan). I neglected to take pictures, as my camera battery is dead, and I still haven't determined which moving box contains my battery charger. Sorry about that! If you'd like to see a photo, click the link back to the So Tasty, So Yummy blog.
As stated in the previous blogger's write-up, this cheesecake doesn't have an overwhelming chocolate flavor. Some like that, I happen to prefer a strong chocolate flavor. I added a touch of strong-brewed, cooled coffee to try and bring out some additional chocolate flavor. I also changed the baking instructions to account for the lack of sour cream topping, and baked it in a water bath (see this post for how to bake in a water bath).
From So Tasty, So Yummy
- 1½ Cups Graham Cracker Crumbs
- ⅓ Cup Sugar
- ⅓ Cup Melted Butter
- 2 - 8 oz pkgs Cream Cheese
- 1 Cup Sugar
- ½ Cup Cocoa
- ¼ Cup strongly-brewed coffee, cooled
- 1 Tsp Vanilla extract
- 2 Eggs
- Combine crackers, sugar, butter and press into the bottom and half-way up the sides of a 9-inch spring form pan.
- Preheat oven to 450 degrees F.
- Cream the cream cheese with the sugar, cocoa and vanilla. Blend in eggs and cooled coffee. Pour onto crust and bake at 450° for 10 minutes. Reduce oven temp to 250 degrees, and bake an additional 60 minutes.
- Chill overnight.