Chef Darian's Favorite Chocolate Cheesecake
with Raspberry-Pecan Sauce
Chocolate Cheesecake with Raspberry-Pecan Sauce
Ingredients
For the crust:
1 ½ cups chocolate wafer crumbs (or Oreo will work)
5 tablespoons unsalted butter
¼ cup sugar
1 ½ teaspoons espresso powder (optional)
For the Cheesecake:
1/3 cup boiling water
6 ½ ounces bittersweet 70% chocolate, finely chopped
1 pound cream cheese, at room temperature
¾ cup sugar
1 teaspoon pure vanilla extract
3 large eggs at room temperature
16 ounces of sour cream
1 jar San Saba River Raspberry Pecan Sauce
Preparation
To make the crust, position a rack in the lower third of the oven and preheat to
350 degrees. Grease the cake pan. Use a fork to blend together all the crust
ingredients in a medium bowl. Press evenly over the bottom and about halfway
up the sides of the pan. Prick the bottom of the crust with a fork. Bake for 10
minutes. Let cool on a rack before filling. Leave oven on.
To prepare the cheesecake, in a small bowl, pour the boiling water over the
chocolate and stir until the chocolate is completely melted and smooth. In a
large bowl, beat the softened cream cheese with an electric mixer just until
smooth, about 30 seconds at high speed. Scrape the bowl and beaters well.
Turn the mixer back on medium-to-low speed and gradually add the sugar.
Continue to beat until smooth and creamy, and then add the vanilla. Add the
eggs one at a time, beating just until each is incorporated and scraping the bowl
and beaters before adding the next one. Add the sour cream and beat just until
incorporated. Pour in the warm chocolate mixture and beat on low speed just
until well blended. Pour the batter into the crust and place the pan on a cookie
sheet.
Bake for 40 to 60 minutes, or until the cake has puffed and looks set 1 ½ inches
from the sides of the pan, but still jiggles in the center when the pan is tapped.
Remove the cake from the oven. Slide the tip of a thin paring knife carefully
around the top edge of the cake to detach it from the pan, but do not remove
the pan sides. Turn the oven off and place the pan back in the oven. Prop the
door slightly ajar with a rolled up towel or hot-pad and let the cake cool slowly
in the oven, up to one hour. Don't leave the door completely open. This will
cause the cake to cool to quickly and you run the risk of cracks forming.
Cover the cooled cake and chill for at least 5 hours, preferably 24, before
serving. The flavors are even more intense after 48 hours.
When ready to serve, remove from the pan and slice with long, thin knife. Top
with San Saba River Raspberry Pecan Sauce and a dollop of whipped cream.
(Serves 12 generous slices or 24 petite ones)