Supreme Chocolate Cheesecake
Submitted by mbeasley
Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that’ll ruin you for ordinary desserts.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
90 minThis cheesecake doesn’t just flirt with chocolate. It goes all in.
Three layers of chocolate intensity start with a crushed chocolate sandwich cookie crust, then a dense, velvety filling loaded with melted semi-sweet chips and sweetened condensed milk, and finally a glossy frosting spiked with orange liqueur that adds a subtle citrus warmth.
Baked low and slow, the filling sets into that impossibly creamy, barely-jiggly center that cheesecake dreams are made of.
Let it chill thoroughly before slicing. Patience is the hardest ingredient here, but it pays off in every forkful.
Chef Tips
- Bring the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will smooth out.
- Add the eggs one at a time on low speed. Overbeating whips in air, which causes cracks during baking.
- Use Grand Marnier or Cointreau for the frosting. The orange note lifts all that chocolate richness and keeps it from feeling heavy.
- Run a knife around the edge of the pan as soon as it comes out of the oven. This prevents the cake from cracking as it contracts while cooling.
Ingredients
Directions
Combine cookie crumbs and ¼ cup margarine; press into bottom of 9 inch springform pan.
Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust.
Bake at 300F for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Beat ⅓ cup margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing well.
Frost top and sides of cheesecake.
Chill.
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