Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: Afternoon Tea, Birthdays, Camille's Recipes, Cheesecake, Chocolate, Comfort Food, Desserts, Dinner, Holiday Treats, Make Ahead, Party Foods, Picnics, Romantic, Sunday Dinner, Valentine's Day, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Afternoon Tea, American Classics, Birthday Cakes, Bittersweet Chocolate, Butter, Camille's Recipes, Cheesecake, Chocolate, Chocolate Cheesecake, Chocolate Desserts, Cocoa, Comfort Food, Cream Cheese, Custard Powder, Dark Corn Syrup, Desserts, Dinner, Egg Yolks, Eggs, Graham Cracker Crumbs, Graham Crackers, Heavy Cream, Holiday Treats, Make Ahead, Party Foods, Picnics, Powdered Sugar, Romantic, Semisweet Chocolate, Sour Cream, Valentine's Day, Vegetarian, Weekend Fun
Camille’s Chocolate Cheesecake
If you want friends then make this cheesecake!
1 1/3 Cups Graham Cracker Crumbs
1/2 Stick Butter
1 Tablespoon Cocoa
12 Ounces Semisweet Chocolate (Chopped Small)
3 (8 Ounces Each) Packages of Cream Cheese
1 Cup Powdered Sugar
1 Tablespoon Custard Powder
3 Large Eggs
3 Large Egg Yolks
2/3 Cup Sour Cream
1/2Teaspoon Cocoa (Dissolved in 1 Tablespoon Hot Water)
3 Ounces Finely Chopped Bittersweet Chocolate
1/2 Cup Heavy Cream
1 Teaspoon Dark Corn Syrup
Preheat your oven to 350° F. For the crust put the graham crackers in either a blender or food processor. Add the butter and cocoa. Pulse until the crumbs are damp. Pour the crumbs mixture into a 9 inch springform pan. Spread evenly into the bottom of the pan and press well. Place into the freezer while you are preparing the filling.
To make the filling: Boil a small pan of water. Melt the chocolate in a double boiler and then set it aside to slightly cool. Beat the cream cheese to get it nice and soft. Add the powdered sugar and the custard powder. Beat again until well combined. Add the 3 eggs and also the additional 3 egg yolks. Beat for 20 seconds. Add the sour cream, the cocoa dissolved in hot water and melted chocolate. Beat until you have a smooth batter.
Remove the pan from the freezer and pour in the cheesecake filling. Bake in the oven for 1 hour. You will notice that the top of the cheesecake will be set, but the underside will have a bit of a jiggle to it. Don’t worry about that. Remove from the oven and let the cheesecake fully cool, in the pan, on a wire rack. When it is fully cooled cover with plastic wrap and put in the refrigerator overnight. When you are ready to serve remove from the fridge and let it sit on the courter for 45 minutes before removing from the springform pan.
Remove from the pan and place on a cake plate. To make the chocolate sauce: Slowly melt the chocolate, cream and syrup in a double boiler. When the chocolate has almost melted remove from the heat and whisk it to make a smooth sauce. Let the sauce cool, on the counter, for 10 minutes and then pour over the cheesecake on the cake plate. Serves 8
*Note: You should be able to find custard powder in any British section of the grocery store. I usually use Birds Custard.