Chocolate Cheesecake

Whenever I’m looking for a show-stopper, crowd pleaser desert, a cheesecake is always at the top of the list. And I promise you; this chocolate cheesecake has a ultra creamy melt-in-your-mouth texture. It’s incredibly easy to make with simple ingredients and the best part is; it doesn’t require a water bath! I love how I can decorate a cheesecake with endless possibilities from fresh fruit, to whipped cream, to chocolate ganache.

How to make this cheesecake

• Start by softening the cream cheese for several hours before beginning recipe. Softening will ensure you will get a creamy lump free texture. Take out your eggs from the fridge at the same time to bring them to room temperature.
• Melt the butter in a microwave safe dish. it will take about a minute depending on your microwave. keep a close eye on it.
• Mix the cookie crumbs and melted butter together and press it into the bottom of your spring foam pan. Don’t be afraid to get in there with your hands to make sure you have a solid crust.

• Mix together the softened cream cheese and sugar with an electric mixer. It should cream quick and easy if the cream cheese is properly softened.

• Pour in the melted chocolate, until its well mixed; scraping down the sides of the bowl as needed.
• Add in the eggs one at a time mixing 15 seconds in between each addition at low speed until blended. Do not over mix. if you can no longer see the egg, and it the batter resembles a nice creamy melted ice cream consistency; you are good to go!
• Pour the batter over the cookie crust, and pop it into a preheated 350F oven.

• Once you remove the cake from the oven, run a knife along the edge of the pan. Don’t skip this process because as the cheesecake cools, it will start to sink a little bit. If the cheesecake is still attached to the pan, it will pull itself away from the pan which may cause cracking.
• Cool the cake in the pan. Once the pan is long longer hot to the touch, you are safe to remove it from the pan and put the cake in the fridge.

How to tell if your cheesecake is done

After the 40 minute mark, open the oven door and take a peek. The edge should be slightly “puffy” looking and the center should look set. Your cake should also have a slight jiggle. If it meets those criteria’s then its ready do come out of the oven. If it doesn’t look quite ready, bake it for another couple minutes and check again. If you see cracking on the surface, remove it from the oven to avoid over-baking. A few small cracks on the surface is okay. Keep in mind that the cheesecake will continue to cook after it comes out of the oven.

Store the cheesecake in the fridge to prevent spoiling. Cover it with saran wrap or store it in an airtight container. It should stay fresh for up to 4 days (not that it will actually last that long!)