Baked Chocolate Cheesecake

This is the first time when I try to make a cheesecake that needs baking and this is because one of my colleagues at work asked me if I can make one for her. She is pregnant and she had a craving for this. So, I started to search for a recipe and I found this one, that I think it’s marvelous and the best that I could find . I brought it to the office and everybody loved it ….and they’ve had to ask me a couple of times if it’s made by me or bought :).  It’s creamy, rich and smooth, a decadent dessert in its delicacy. The coffee just adds a flavor that at first is hard to pin-point, but as the cheesecake melts in your mouth, you recognize it and it floods your senses.

 

 

Ingredients:

Crust: 

• 150 gr graham crackers
• 2 tablespoons powdered sugar
• 2 tablespoons cocoa powder
• 60 gr butter, melted

Filling:

• 700 gr cream cheese
• 150 gr sour cream
• 4 eggs
• 200 gr sugar
• 1 pinch sugar
• 2 teaspoons instant coffee
• 2 tablespoons rum essence
• 2 tablespoons cornstarch

Glaze:

• 100 gr dark chocolate
• 100 gr heavy cream

Directions:

Crust:

1. Place the biscuits in a food processor and pulse until ground.
2. Add the cocoa and sugar and mix well then pour in the melted butter and give it a quick pulse to mix well.
3. Transfer the mixture into a round cake pan (22 cm )

Filling:

1. For the filling, mix all the ingredients together in a bowl.
2. Pour the filling over the crust and bake the cheesecake at 170 C for 40-50 minutes. It has to set, but not rise. When done, the center of the cheesecake looks set if you shake the pan slightly.
3. Remove from the oven and let it cool down.

Glaze:

1. Bring the heavy cream to the boiling point.
2. Remove from heat and stir in the chocolate.
3. Mix well until melted and smooth.
4. Pour the glaze over the cheesecake and refrigerate at least hour before serving.

Enjoy!
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