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    Ultra-Dark Chocolate Cheesecake

    SKU:  REC2085
    This product is currently not available.
    Price pending

      Dark Graham Cracker Crust
      189 gGraham Crackers
      100 gButter, unsalted, melted
      30 gGhirardelli Midnight Cocoa Powder
      25 gGhirardelli Sunrise Cocoa Powder
      70 gPowdered Sugar

      Cheesecake Filling
      680 gCream Cheese, softened to room temp
      350 gGranulated Sugar
      25 gGhirardelli Midnight Cocoa Powder
      50 gGhirardelli Sunrise Cocoa Powder
      230 gSour Cream
      300 gGhirardelli 72% Cacao Chocolate Chips, melted
      200 gWhole Eggs
      4 gVanilla Extract
      1 gSalt
      0.3 gCinnamon

      Dark Chocolate Ganache Topping
      115 gGhirardelli 72% Cacao Chocolate Chips
      80 gHalf and Half
      13 gCorn Syrup

      Dark Chocolate Crémeux
      200 gHeavy Cream
      200 gWhole Milk
      80 gEgg Yolks
      40 gSugar
      200 gGhirardelli 72% Cacao Chocolate Chips
    Dark Graham Cracker Crust
    1. Preheat the oven to 325F.
    2. In a food processor, crush the graham crackers into a fine crumb. Add the cocoa powders and powdered sugar, pulse to combine.
    3. Gradually pulse in the melted butter to combine.
    4. Press all the crust mixture into a lightly greased 9-inch springform pan going up the sides with the crust about 1 inch. We recommend using the bottom of a metal measuring cup for a constant easy press. The crust should be firmly packed.
    5. Bake the crust for 10 minutes. Set aside to cool.

    Cheesecake Filling

    1. In a stand mixer on low speed with a wire whip attachment, whip together the room temperature cream cheese, sugar and cocoa powder.
    2. Add in the sour cream, vanilla extract, salt and cinnamon and mix on low until well combined. Scrape the sides of the bowl along the way.
    3. In 3 increments, add in the melted chocolate and whip until combined, scraping the bowl after each addition.
    4. Also in 3 increments, add in the eggs, scraping the bowl after each addition.
    5. Wrap the springform pan containing the baked crust with aluminum foil. Be sure that the foil goes up 3/4 of the side of the pan.
    6. Pour the cheesecake batter evenly into the crust.
    7. Place the springform pan into a larger baking pan and fill with enough warm water to reach half way up the sides of the springform pan. Do not fill past the aluminum lining to prevent water from seeping into the pan.
    8. Carefully place cheesecake in the oven at 325F and bake for 1 hour and 15 minutes. The center should be set but slightly jiggly. If needed, increase bake time in increments of 5-10 minutes until the cheesecake is done.
    9. Once baked, turn the oven off and leave the cheesecake in the closed oven for 30 minutes. Then, crack the oven slightly open and leave cheesecake for another 30 minutes. This slow cooling prevents cracks from forming in the cheesecake.
    10. Remove the cheesecake from the oven and water bath. Wrap with plastic film and chill in fridge to fully set for at least 6 hours or overnight.

    Dark Chocolate Ganache Topping

    1. Heat the cream to just before boiling and pour over the chocolate chips in a bowl. Allow it to sit for 2-3 minutes then whisk until smooth. Whisk in the corn syrup until smooth.
    2. Pour the ganache over the cooled cheesecake and spread into an even layer. Place the cheesecake back into the fridge for 10-15 minutes or until the ganache is set.

    Dark Chocolate Crémeux (enough to decorate two cheesecakes)

    1. In a large bowl, melt the chocolate over a double boiler or in the microwave in 15-30 second increments. Set aside.
    2. To make the custard, heat the cream and milk together in a medium saucepan until it begins to boil.
    3. In a medium sized bowl, whisk together the sugar and egg yolks and pour 1/3 of the hot cream and milk mixture into the egg mixture and whisk together. Once mixed, pour the egg mixture back in into the saucepan with the remaining cream and milk.
    4. Cook the mixture until it reaches 180F while whisking continuously.
    5. Strain the custard and mix into the melted chocolate using a whisk. For a better emulsion, we recommend using an immersion blender.
    6. Allow the custard to cool completely in the fridge. Then whip in a stand mixer until light and fluffy.
    7. Pipe onto cheesecake to decorate.

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