Chocolate Cheese Cake is why C is my favorite letter. That, and also because “C is for Cookie” (Cookie Monster).
Last week I treated myself to TWO books that are all about Chocolate. I got them in Williamsburg VA. Colonial Williamsburg to be more precise during a week vacation with the family.
Colonial Williamsburg is where “history comes alive”, literally.
The 18th-century landmark is restored as a Colonial American City that comes to life and takes you on a journey to a time where women were hats, men wore wigs and no one was worried about their Facebook profile.
It was great. Unique and a fun way to teach the young generation history.
The girls had a tea-party, rode a royal carriage, visited the palace and even help make bricks by walking inside a giant box of wet clay.
As the Mom in me was so happy and thankful for the great educational and family oriented vacation.
The Sarcastic in me could not help but check the phone for reception and be on the constant lookout for coffee shops.
The Baker in me was thrilled to find a book about the history of Chocolate.
All three of us (The mom, the sarcastic and the baker) spent the majority of the week planning the next year in (you guessed it) Chocolate!
The second Book I got from a used bookstore one night when we went out for dinner. There is something extra sweet about finding treasures at a local store. The store owner was very nice and threw in an extra Cook Magazine while the original “Last Kiss” song (Pearl Jam alert) was playing on a very old radio player!
Chocolate Cheese Cake was on Emily’s request list for a while. Opening the book and seeing this recipe was a sign. A very good Sign.
Chocolate Cheese Cake
Chocolate on the top, Chocolate at the bottom and Chocolate in between.
Creamy and crunchy .Perfect for any occasion!
- 1 3/4 Sticks Butter at room temperature ( 200 g / 7.5 oz)
- 1 Cup Sugar ( 200 g / 7.5 oz)
- 1 tsp Vanilla extract
- 1/2 Cup Cacao Powder (35 g / 1.25 oz.)
- 1 1/4 Cup Dark Chocolate (70%) (200 g / 7 oz)
- 1 1/4 PKG Cream Cheese at room temperature (300 g / 10.5 oz)
- 3 large Eggs at room temperature
- 1/4 Cup Sugar (50 g / 1.75 oz)
- 1 tsp Vanilla Sugar
- 3/4 +1 .5 Cup / Tbsp Heavy Cream, at room temperature
- 2 tbsp cooled espresso coffee (or strong made coffee)
- 1/2 tbsp Cacao Powder
The Whipped Cream
- 2 Cups Cold Heavy Whipping Cream
- 1/2 Cup Sugar (100 g/ 3.5 oz)
- 3 tbsp Cocoa Powder
To make the crust
Line 8" pan with parchment paper and grease the sides of the pan.
In a bowl of a standing mixer, cream all the crust ingredients on low setting until smooth and very thick.
Press the crust mix into the prepared pan and place in the refrigerator.
To make the Filling
Melt the chocolate making sure it does not burn.
In a bowl of a standing mixer cream the cream cheese, eggs, sugar, and vanilla sugar until very smooth.
Add the melted chocolate, cream, and coffee and mix until combined and very smooth.
Remove the pan from the refrigerator and add the filling.
Bake the cake for about 55 minutes. It will not appear to be set in the center. that is ok.
Remove cake from the oven, let cool to room temperature and place in the refrigerator.
To make the Chocolate Whipping Cream (Optional)
Place the cold whipping cream inside a bowl of a standing mixer. Add the sugar.
Mix on high speed until the cream is thick (or how ever you like it)
The original recipe is baked in 9" pan. I like the cake to be tall so I went with 8".
I baked the cake in a water bath even thou the book did not instruct to do so. (My oven has too many hot spots).