I LOVE cheesecake! I have a basic cheesecake recipe that I tweak depending on what type of cheesecake I’m in the mood for. I make pumpkin cheesecakes (one of my favorites), turtle cheesecake (probably my most favorite), peppermint cheesecake, key lime cheesecake, peanut butter cheesecake, chocolate cheesecake, strawberry cheesecake, cookie dough cheesecake, and so many more!
Last night I made a chocolate cheesecake since we are having some friends over for dinner. It’s rich, creamy and oh so good! Cheesecake AND chocolate…what’s not to like!??!?!?
What You’ll Need For The Crust:
1 sleeve of chocolate graham crackers, crushed
3/4 a stick of butter, melted
1/4 cup of sugar (optional)
In a food processor process graham crackers until crushed. Add butter and sugar (optional) and pulse until combined. Press into a spring form pan that has been sprayed with non-stick spray. Sit aside.
What You’ll Need For the Cheesecake Batter:
4 -8 ounce packages of cream cheese, softened
1 cup of ricotta cheese, room temperature
1 cup of sugar
1/2 cup of cocoa (I’ll say this every time I use chocolate. I recommend Ghirardelli or Green and Black’s! I’ve also heard Dagoba is excellent, but I haven’t tried it because it’s a bit pricey, but I’ll let you know if I ever do!)
1/2 cup of unbleached all purpose flour
Preheat oven to 325 F. IMPORTANT!! DO NOT SKIP THIS STEP!
Cream together cream cheese, ricotta, sugar and eggs until smooth. Scrape down the sides of the bowls to ensure everything incorporates properly. Add cocoa and mix until completely incorporated. Add flour and mix until just incorporated. Pour batter into pan with crust and spread out evenly. Tap a few times on the counter top to ensure you remove any air bubbles.
Wrap the bottom and sides of the the springform pan with aluminum foil making sure you have an airtight seal. Place pan into a baking dish. Add enough warm water to come up to 1/2 way up the springform pan. You want it to come up at least 1/4 of the way minimum. This helps keep the cheesecake from cracking.
Place baking dish in the oven and bake for 1 hour. Turn oven off and leave cheesecake in the oven with the oven door in the broil position for 1 more hour. Remove cake from the oven and refrigerate. Refrigerate at least 4 hours before serving.