It’s Valentine’s Day, people around the world are celebrating love. I can’t help to feel thankful and blessed. I have my amazing family, we have each other, we love each other, and we have it all. For our Valentine’s dinner, I made a rich and decadent chocolate cheesecake for dessert. Although, it was my first time making chocolate cheesecake and it was delicious.
Here is how I made it, using a 4 steps process.
For the chocolate crust
24 chocolate sandwich cookies
5 tbsp unsalted butter melted
For the Filling
1 ½ cup semi-sweet chocolate chips
¼ cup hot coffee
3 8 oz cream cheese room temperature
1 cup of sugar
¼ cup sour cream
1 tbsp vanilla extract
3 tbsp flour sifted
For the ganache
½ cup semi-sweet chocolate chips
1/3 cup of whipping cream
2 tbsp chocolate liquor
For the chocolate whipping cream
2 cups of cold whipping cream
¼ confectioner sugar
2 tsp vanilla extract
3 tbsp cocoa powder sifted
Heat the oven to 350F. Add the chocolate cookies to a food processor and pulverize. Pour the melted butter into the food processor while pulsing.
Transfer the crumbs to a springform pan. Use a spatula to distribute the crumbs, then press down with your hands. Bake at 350F for 10 minutes, then set aside.
2nd step, the filling
Add the chocolate chips to a small bowl, then add the hot coffee and mix a little. Then microwave for 20 seconds. Stir and set aside.
Add the cream cheese to the mixer. Mix for 1 minute.
Then add the sugar, beat on low for 2 minutes. Add the sour cream, then add the flour. Keep mixing. Add the vanilla, then add the eggs one at a time. Finally, add the chocolate mixture. Scrape the bowl to make sure everything is well incorporated. At this point, the batter should be a uniform color and very smooth.
Transfer the batter to the pan with crumbs chocolate previously baked. Bake the cheesecake at 325F for 20 minutes. Lower the oven temperature to 300F, then bake for an additional 30 minutes. Turn off the oven and crack the door open. Allow the cheesecake to cool for at least one hour before removing it from the oven. Then chill it for at least 2 to 3 hours.
3rd step, the ganache
Melt the chocolate with ½ cup of heavy cream and 2 tbsp of chocolate liquor. Microwave for 30 seconds. Let it cool for a while then spread over the cake and smooth with a spatula.
4th step, the chocolate whipped cream
Whip the cold whipping cream with the confectioner sugar, add vanilla extract, and cocoa powder.
Once you obtain soft peaks, you can transfer the cream to a piping bag and pipe the cake.
Wherever you are, I hope you had a chance to celebrate true love, Happy Valentine’s Day!