Passover Chocolate Cheesecake

Ingredients and Weight:

• Graham cracker crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted unsalted butter
• Cheesecake filling:
  • 2 pounds cream cheese, softened
  • 1 3/4 cups sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup cocoa powder
• Chocolate ganache:
  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

Preparation Time:

• 15 minutes for the crust
• 20 minutes for the filling
• 10 minutes for the ganache

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Crust: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. 3. Bake for 10-12 minutes, or until golden brown.

For the Filling: 1. In a large bowl, beat the cream cheese until smooth. 2. Gradually beat in the sugar until light and fluffy. 3. Beat in the sour cream, heavy cream, and vanilla extract. 4. In a separate bowl, whisk together the cocoa powder. 5. Gradually add the cocoa powder mixture to the cream cheese mixture, beating until just combined. 6. Pour the cheesecake filling over the prepared crust. 7. Bake for 50-60 minutes, or until the center is set.

For the Ganache: 1. Place the chocolate in a heatproof bowl set over a saucepan of simmering water. 2. Stir until the chocolate is melted and smooth. 3. Remove from heat and stir in the heavy cream. 4. Let cool for 5 minutes, then pour over the cheesecake.

Nutritional Information:

Per slice (1/8 of the cheesecake): * Calories: 450 * Fat: 25g * Saturated Fat: 15g * Cholesterol: 100mg * Sodium: 200mg * Carbohydrates: 45g * Sugar: 30g * Protein: 10g

Dish Characteristics:

• Rich and creamy
• Chocolatey and decadent
• Gluten-free

User Comments:

• "This cheesecake was absolutely amazing! It was the perfect dessert for our Passover dinner." - Sarah
• "I've never had a Passover cheesecake as good as this one. The chocolate flavor was so rich and the texture was perfect." - Emily
• "This is the best chocolate cheesecake I've ever had, Passover or not!" - Jessica

Special Precautions and Tips:

• Make sure to use a springform pan for the cheesecake so that it can be easily removed after baking.
• To prevent the cheesecake from cracking, bake it in a water bath by placing the springform pan in a larger baking dish filled with about 1 inch of hot water.
• Let the cheesecake cool completely before refrigerating. This will help to prevent it from weeping.