Recipe: Chocolate Velvet Cheesecake

Hi Lynne,

This recipe looks so close to the one you described but it only calls for three eggs. Maybe it will do if you can't find the actual recipe in time.

Betsy

Chocolate Velvet Cheesecake

12 oz. semi-sweet chocolate, in small pieces
2 tablespoons unsalted butter
1 1/2 lbs. cream cheese, room temperature
1 1/2 cup whipping cream
1 teaspoon vanilla
1 cup granulated sugar
3 large eggs, room temperature and slightly beaten
2 tablespoons unsweetened cocoa powder
Powdered sugar
Fresh strawberries (if desired)

Chocolate Crumb Crust:
1 to 2 tbsp. unsalted butter
1 (8 1/2 oz.) pkg. chocolate wafer cookies (finely chopped)
pinch of salt,
pinch of ground cinnamon
1/3 cup unsalted butter (melted and cooled)

Preheat oven to 350 degrees.

Prepare chocolate crumb crust:
Coat 9 inch spring-form pan with unmelted butter.
Mix crumbs and spices in bowl.
Drizzle melted butter.
Stir and toss with fork until darkened throughout.
Press crumb mixture on sides and bottom of pan.
Refrigerate 30 minutes.

Prepare filling:
Combine chocolate and butter in double boiler; place over hot water.
Cook over low heat until chocolate is melted.
Stir until smooth. Reserve, uncovered, at room temperature.

Beat cream cheese until smooth. Beat in chocolate mixture.
Add cream and vanilla; beat until blended.
Continue beating at medium speed, slowly adding sugar. Beat until absorbed.
Add eggs slowly while beating.
Sieve in cocoa powder; beat at low speed.

Pour batter into unbaked crust.
Spread top smooth. Gently rotate pan to settle.
Bake 30 minutes at 350 degrees F.
Reduce oven to 325 degrees.
Bake for 30 more minutes.
Turn oven off. Let cake stand in oven with door ajar 30 minutes.

Transfer pan to wire rack.
Cool until pan is room temperature.
Remove sides of pan.
Refrigerate cake, uncovered, at least 8 hours.
Cover loosely with plastic wrap and refrigerate until serving time.

Just before serving, sieve powdered sugar lightly over cake.
Serve with strawberries, if desired.