My best friend gave me a baking book from Martha Stewart a while ago…it is called ‘Martha Stewart’s Cakes’ and the recipes as well as the pictures look amazing!
As I couldn’t live without chocolate I decided to go for a chocolate cheesecake as my first recipe for this book.
I want to share this recipe today with you – I slightly adapted it to the ingredients I had at home and it tasted absolutely divine! – Like Mousse au Chocolate in cake-form.
you will need:
– approx half a pack of chocolate digestives
– 4 tbsp unsalted butter (melted)
– 2 tbsp sugar
– 225g dark chocolate (chopped)
– 650g cream cheese (room temperature)
– 1 cup sugar
– Pinch of salt
– 3/4 cup sour cream (room temperature)
– 3 tbsp unsweetened cocoa powder
– 2 tsp vanilla extract
– 3 eggs (room temperature)
Preheat the oven to 180 degrees. For the crust make cookie crumbs out of the digestives and stir it together with melted butter and sugar by adding the crumbs bit by bit until it looks good for the crust. Press the mixture on the bottom of the springform (which should be around 9-inches wide). Bake until set for about 10 minutes and let it cool down completely.
For the next step (and I had never done this before so I was a bit scared) wrap the springform in foil so that no water can get in.
Boil water and start making the filling: Melt the chocolate over a pan of simmering water, stir for a bit and let it cool down.
Beat cream cheese until fluffy on medium speed. Reduce speed to low and beat in sugar in a a slow and steady steam. Add salt and beat until combined before you add sour cream, cocoa, vanilla and melted chocolate. Add eggs (1 at a time) and take care that you don’t overmix the whole thing.
Pour the filling over the crust. Now the exciting part comes: set your springform in a roasting pan and pour the hot water in the roasting pan until it reaches halfway up side of the springform.
Put everything in the oven and bake for about 50-60 minutes. The cheesecake is done when it is set but still a bit wobbly in the center.
The hardest part is now to refrigerate it overnight before you can enjoy it.
For the finish I added Raspberries – they gave the cake a fresh touch and went really well with the sweetness (…and they looked nice :))!
What a wonderful cake! I have to admit it is quite mighty as well and I didn’t manage to eat more than one piece at once – but, wow, that cake is good!! And the recipe sounds more difficult than it actually is.