Ingredients and Weight:
For the Crust: * 1 1/2 cups graham cracker crumbs * 1/4 cup melted unsalted butter * 2 tablespoons sugar
For the Cheesecake Layer: * 24 ounces Ghirardelli 60% cocoa bittersweet chocolate chips, divided * 12 ounces cream cheese, softened * 1 cup sour cream * 1 cup sugar * 2 large eggs * 1 teaspoon vanilla extract
For the Ganache Glaze: * 8 ounces Ghirardelli 60% cocoa bittersweet chocolate chips * 1/3 cup heavy cream
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Crust: 1. Preheat oven to 350°F (175°C). 2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. 3. Press the mixture evenly into the bottom of a 9-inch springform pan.
For the Cheesecake Layer: 1. In a microwave-safe bowl, melt 12 ounces of chocolate chips in 30-second intervals, stirring until smooth. 2. In a large bowl, beat cream cheese and sour cream until smooth. 3. Gradually add sugar, beating until light and fluffy. 4. Beat in eggs one at a time, then stir in vanilla and melted chocolate. 5. Pour the cheesecake mixture over the prepared crust.
For the Ganache Glaze: 1. In a microwave-safe bowl, melt 8 ounces of chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
Assembly: 1. Pour the ganache glaze over the cheesecake layer and spread evenly. 2. Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
Per serving (1/8 of the cheesecake): * Calories: 450 * Fat: 25g * Saturated fat: 13g * Carbohydrates: 40g * Sugar: 25g * Protein: 10g
Dish Characteristics: * Rich, decadent, and chocolatey * Creamy and smooth cheesecake texture * Shiny and glossy ganache glaze
User Comments: * "This cheesecake is heaven! The combination of the chocolate cheesecake and ganache is perfect." * "It's so easy to make, yet it looks and tastes like it came from a professional bakery." * "I love the rich chocolate flavor and the creamy texture." * "It's my go-to dessert for special occasions."
Special Precautions and Tips: * Use high-quality chocolate for the best flavor. * Don't overmix the ganache, as it can become grainy. * Let the cheesecake cool completely before refrigerating to prevent cracking.