There are some foods that it is dangerous to leave me alone with. Set me in front of a dish of panna cotta and you’re likely to come back in 30 minutes and see that I’ve eaten mine, yours, everyone’s and am now sitting in a panna cotta stupor on the floor, grinning like a loon. Put creme brulee near me and I can’t be held responsible for my actions. Give me a bone in ribeye and some roasted brussel sprouts and soon enough, I’ll be that person moaning saying “I can’t believe I ate the whole thing”.
There are also some foods that aren’t quite as “normal” that I’m not safe around. I eat fries when I have a ribeye. I also set the baking sheet full of overly greasy fries back in the oven and eat them for breakfast the next day. Yes, feel free to gag.Â Then there’s Cheetos. I shamefully admit that I have been known (in the past, in my weight loss defense) to polish off the majority of a large bag of Cheetos in one sitting while watching reruns of The Big Bang Theory.
This cheesecake however, does not go into the not so normal category. It may go into the “omg, this is good!” category though. I have been making this cheesecake for years; more years than I care to admit. It originally came from yet another of those decades old paper Pillsbury cookbooks I have collected for…well, decades. Yes, I’m old. Fifty as of this past Tuesday, actually. *sobs just a little for lost youth, then gets over it and eats more cheesecake* Liiiiiike I said, I’ve been making this for years. I changed it some from the original but not enough to say it’s a totally different cheesecake, just added a few ingredients, took away almonds in the crust and bake it in a water bath to minimize cracking. It also originally had a sour cream topping and I do use that sometimes, but I prefer the topping I have here.
This is a wonderful base cheesecake to play with. You have a chocolatey, buttery crust, topped with a very creamy chocolate filling. I always add a touch of almond extract to the filling. It doesn’t make it taste almondy; don’t worry. It just adds that little something that makes people say, “what is in this?”. The filling is smooth, rich and creamy. Then I topped it this time with the worlds easiest strawberry sauce and dolloped it with a slightly tart cream and sour cream topping. In the past, I have also drizzled this with caramel sauce, cherry topping, peaches, etc. Like I said, this is a great base to play with. It’s also dam good on its own so try it like that first. This goes together quickly and if you bake it as directed, there will be little to no cracking on top.
You know the drill…. 🙂
Decadent Chocolate Cheesecake
- Crust- 2 cups finely crushed Oreo’s- about 21 cookies (I use my food processor)
- 1/4 cup unsalted butter, melted
- 2 8 ounce packages cream cheese, room temp
- 3 eggs, room temp
- 2/3 cup sugar
- 2 cups semi sweet chocolate chips, melted per package directions and cooled
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups heavy cream, ice cold
- 1/2 cup sour cream, ice cold
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- Strawberry sauce-
- 1 16 ounce bag frozen strawberries, thawed, NOT drained
- 1/2 cup sugar
- Boiling water for water bath
- Preheat oven to 325 degrees. Cover a 9 inch springform pan with 2 layers of heavy duty foil, making sure it goes up about 3 inches on the sides. This helps prevent water from getting into the pan as the cheesecake bakes.
- Lightly butter the whole pan.
- In a large bowl (or your food processor), mix together the crust ingredients. Press them onto the bottom and about 2 inches up the sides of the prepared pan. I have found that using the bottom of a small glass is the easiest way to press any crumb crust in. It is much more even and firmly pressed in that way. Set the crust aside.
- In a large bowl, combine the cream cheese and sugar. Beat on medium speed until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add the melted chocolate and extracts; beat well.
- Add in the cream and melted butter. You’re best off whisking these in because trying to beat the liquid into the batter results in a lot of splashing, even on low speed.
- Pour the batter into the prepared crust. Gently tap the pan on the counter to level it and help get rid of any air bubbles in it. Place pan inside of a deep baking pan. Slide into the oven and carefully pour boiling water around the cheesecake to a level of about one inch up the sides of the pan, being careful not to splash any water into the cheesecake.
- Bake at 325 degrees for 60 to 75 minutes (large time gap, but I have had it go to both extremes.), until the cheesecake is set around the outer third but the center is still rather soft. It will set from residual heat as it cools.
- Cool for five minutes on a rack then loosen the sides and carefully slide off the outside of the pan. Finish cooling completely until room temp, then refrigerate until 30 to 60 minutes before you’re ready to serve it.
- About 30 minutes before serving, make the sauce and the topping. The sauce couldn’t be simpler. In a medium bowl, combine the strawberries and the sugar. Let sit for about 30 minutes so the sugar has time to dissolve.
- For the topping, in a large bowl, combine the topping ingredients. Beat at medium speed (careful of splattering) until the mixture is thick and creamy with firm peaks, about 4 minutes.
- Top each slice of cheesecake with some strawberries and topping. Eat. Curse me as you loosen your pants. Know that I’m over here giggling at you.
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