A triple chocolate cheesecake with an Oreo cookie crust and chocolate ganache poured on top is the best dessert for chocolate lovers everywhere.
If you asked me what I do with my time when I’m not working, I must admit I’ve been on a TV series watching kick.
I recently discovered that the library’s DVD collection includes TV series.
I don’t have a Netflix account since I pay for cable, but usually if I want to watch something not current, it’s either not on TV or I’m not caught up on previous seasons to watch a new-to-me show.
When Parks and Recreation aired its final episode ever, I decided to go back and watch the whole season again because I’m going to miss that show.
Then I moved onto The Office where I finally caught up on all of the episodes (I never watched the last season because I was bitter over Steve Carell leaving).
Now that I finished both series (again), what can I watch next?
I’ve heard great things about 30 Rock and I love Tina Fey, so I checked it out. I was hooked since the first episode – why haven’t I watched this sooner?!
The main character Liz Lemon is the head writer for a live sketch comedy show (think Saturday Night Live) who manages her crazy staff while trying to balance her work and personal life.
I love how she is not your stereotypical woman in a TV show – she’s good at her manager position, she’s socially awkward, and she’s obsessed with food.
I’m only on season 3, but my favorite line so far:
“That guy wanted to buy you a drink!
“Really? But I already have a drink. Do you think he’d buy me mozzarella sticks?”
I’m not a fan of mozzarella sticks, but if a guy bought me onion rings, I’m sold.
Too bad 30 Rock ended for good, but I’m betting that Liz Lemon would love this Chocolate Cheesecake I made.
It has an Oreo cookie crust, a creamy chocolate filling, and chocolate ganache poured over top.
A triple chocolate cheesecake for chocolate lovers everywhere (including fictional characters who subscribe to cheese and steak of the month clubs).
If you’re looking for a smaller cheesecake to serve, check out my 6 inch chocolate cheesecake recipe. Same recipe but adjusted for a smaller pan size.
Last month I posted my recipe for 9 Inch Cheesecake as I know there have been requests for it.
Now that I have a plain cheesecake recipe, it’s time for a chocolate cheesecake recipe if you’re a chocoholic like I am.
This recipe is really simple and does not require a waterbath.
As long as you follow the directions, use the correct pan size, and don’t overbake it, your cheesecake will not crack on top.
And if by some chance it does, just pour some ganache over top.
When I share my desserts and tell people there is chocolate ganache on top, they give me the deer in the headlights look.
Ganache? What is that?
It is a chocolate glaze made by melting chocolate and heavy cream together.
The ratio of chocolate to cream will determine how soft the ganache will be as it can be used either as a glaze or filling.
In this recipe, it’s a 1:1 ratio, which means it will harden just enough to be a glaze.
Not hard as in magic shell hard as it will still have a soft bite to it, but it will harden enough that you can touch it and not get melted chocolate everywhere.
It’s not going to take me long to finish watching all of 30 Rock, so I’m going to need a list of shows to watch next. What shows do you recommend?
Items You May Need (affiliate links):
- 2 1/2 cups chocolate sandwich cookie crumbs (such as Oreo)
- 4 tablespoons butter, melted
- 24 ounces cream cheese, room temperature and not cold to the touch (do not sub fat-free)
- 1 cup granulated sugar
- 3 eggs, room temperature
- 4 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate, chopped
- Preheat oven to 350F. Have a 9 inch springform pan ready.
- In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, for 1 minute each.
- Add the melted chocolate and vanilla then beat for an additional 1-2 minutes.
- Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
- Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
For the ganache
- Add the chopped chocolate to a heatproof bowl.
- In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
- Remove the pan side from the cheesecake. Pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.
If you’re looking for a smaller cheesecake to serve, check out my 6 inch chocolate cheesecake recipe.
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Source: Adapted from Taste Of Home
More Cheesecake Recipes
Chocolate Caramel Cheesecake Cake