June 29, 2017
You will delight in every single bite of this delicious chocolate cheesecake. My point of reference was the Chocolate Cheese Pie served at Bern’s Steak House. While a bit different, it is just as delicious. So, this is my homage to Bern’s dessert room without having to get all dressed up.
It is an easy dessert to make – and it will definitely be your “go to” the next time you are having a special occasion and need something that will knock their socks off. I made it this weekend – for no reason at all – and shared it with lots of friends…who all thought it was a hit.
- 16 whole Oreo cookies
- 2 tablespoons salted butter
Put Oreos into food processor – pulse until the cookies have turned into a powder. Add the melted butter and pulse 7 to 10 times. Mold into the bottom of a 10” spring form pan (that has been sprayed or buttered, and press down. Bake in a 350 degree pre-heated oven for 10 minutes. Let cool on rack.
- 3 – 8 ounce packages Philadelphia brand cream cheese
- 6 ounces milk chocolate (Dove or Ghirardelli are my 2 favorites for this cheesecake)
- 1/3 cup heavy cream
- 4 extra large eggs
- 1 ¼ cups sugar
- 2 tablespoons cocoa
- 1 teaspoon instant espresso
- 2 teaspoons fine vanilla
Place heavy cream in a microwaveable bowl – microwave 30 seconds until cream comes to a boil, add chocolate and stir until completely melted – do not bring chocolate to a boil. Set aside to cool.
In a stand mixer, add cream cheese and sugar and beat with the paddle attachment until light and fluffy. Add eggs one at a time and beat until each egg is well combined. Add chocolate cream mixture, cocoa powder, vanilla, and espresso and mix on medium speed until smooth. Scrape the sides and bottom of mixing bowl to make sure everything has been combined.
Pour into Oreo crusted 10” spring form pan. Cover top with aluminum foil and bake in a pre-heated 250 degree over for one hour. Take off aluminum foil and bake another half hour – maybe 10 to 20 minutes longer if necessary – checking it every 5 minutes or so after 1.5 hours.
The cheesecake will jiggle in the middle – don’t let that worry you – it will set up. Let cool and refrigerate for 10 hours or overnight.
- 1 cup semi-sweet chocolate chips
- ¼ cup boiling heavy cream
- ½ teaspoon vanilla
Put chocolate chips in a bowl. Add boiling heavy cream and vanilla and stir until well combined. The cream should melt the chips. If a few chips remain un-melted, put bowl in micro for 10 seconds – take out and stir.
Pour in zip lock baggy, squeeze into one corner – cut a small bit off the edge of the baggy – squeeze and pipe on to chilled cheesecake in all kinds a zig-zag ways. The decoration is up to you!!! Serve with whipped cream is desired. Maybe even a couple of fresh raspberries if you want to guild-the-lily.