AuthorHeather WallaceCategorycheesecake lOveDifficultyIntermediate<font size="4"><b>For the past three years, my husband has asked for this cheesecake for his birthday.</b></font>
He loves all cheesecake...and I love dark chocolate, especially Dove dark chocolate… the perfect way that it melts on your tongue and how smooth it is.
So anytime I have a recipe that calls for dark chocolate I reach for the Dove.
And what goes better with chocolate than strawberries?!
This is by far our favorite cheesecake of all times from any restaurant I’ve ever had cheesecake at to any that I’ve made myself…this is our favorite!
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper.
Place 1 cup of chocolate graham crackers (about 1 packet) and 1 tablespoon of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 4 tablespoons of melted butter and continue processing until well-mixed.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
Melt 10 ounces of Dove dark chocolate in a double boiler. I don’t have a double broiler so I just put a little water in a saucepan and placed a glass bowl over top and simmered the water…be careful that the water doesn’t touch the bowl.
Once the chocolate is melted, remove from heat and allow to cool until it is lukewarm but still liquid, set aside.
While the chocolate cools, beat 4 bricks of softened cream cheese in a blender, add 1 cup of sugar and 1/3 cup of cocoa powder and process until blended.
Add 4 room temperature eggs, one at a time, processing thoroughly between each one. It’s important to have your cream cheese and eggs at room temperature to ensure that you don’t get any lumps.
While the blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone.
Pour the filling over the crust and smooth the top.
Bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry.
Run a knife around the edge of the cheesecake to make sure it doesn’t stick as it cools. Cool on a rack for one hour, then refrigerate for at least four hours or overnight. Do not remove the ring of the springform pan while chilling.
After you have chilled the cheesecake you can make the ganache.
Stir together 5 ounces of Dove dark chocolate, 1/2 cup of heavy cream, and 1 teaspoon of sugar in a heavy saucepan over medium-low heat until melted and smooth.
Cool slightly, and then pour the ganache over the cheesecake, spreading it to the edge of the top.
Chill for one hour, until the topping is set.
Before serving, allow the cake to sit at room temperature for one hour.
Lastly, top with sliced strawberries for garnish.
No other cheesecake compares to this one, take my word for it or make it and see for yourself.
It’s like a huge chocolate covered strawberry, and as you take a bite you can’t help but involuntarily moan and close your eyes as you slowly savor it.
Ingredients
Directions
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper.
Place 1 cup of chocolate graham crackers (about 1 packet) and 1 tablespoon of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 4 tablespoons of melted butter and continue processing until well-mixed.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set. Let the crust cool while you make the filling.
Melt 10 ounces of Dove dark chocolate in a double boiler. I don’t have a double broiler so I just put a little water in a saucepan and placed a glass bowl over top and simmered the water…be careful that the water doesn’t touch the bowl.
Once the chocolate is melted, remove from heat and allow to cool until it is lukewarm but still liquid, set aside.
While the chocolate cools, beat 4 bricks of softened cream cheese in a blender, add 1 cup of sugar and 1/3 cup of cocoa powder and process until blended.
Add 4 room temperature eggs, one at a time, processing thoroughly between each one. It’s important to have your cream cheese and eggs at room temperature to ensure that you don’t get any lumps.
While the blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone.
Pour the filling over the crust and smooth the top.
Bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry.
Run a knife around the edge of the cheesecake to make sure it doesn’t stick as it cools. Cool on a rack for one hour, then refrigerate for at least four hours or overnight. Do not remove the ring of the springform pan while chilling.
After you have chilled the cheesecake you can make the ganache.
Stir together 5 ounces of Dove dark chocolate, 1/2 cup of heavy cream, and 1 teaspoon of sugar in a heavy saucepan over medium-low heat until melted and smooth.
Cool slightly, and then pour the ganache over the cheesecake, spreading it to the edge of the top.
Chill for one hour, until the topping is set.
Before serving, allow the cake to sit at room temperature for one hour.
Lastly, top with sliced strawberries for garnish.
No other cheesecake compares to this one, take my word for it or make it and see for yourself.
It’s like a huge chocolate covered strawberry, and as you take a bite you can’t help but involuntarily moan and close your eyes as you slowly savor it.