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La Belle Cuisine - Cake Recipe of the Day

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Deep Dark Chocolate Cheesecake



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Deep Dark Chocolate Cheesecake
Bon Appetit Archives

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"In the '80s and early '90s, chocolate cheesecake was
at the top of our list. The simple ingredients in this rich,
dense version let a good boutique chocolate shine."

12 servings

24 chocolate wafer cookies
(from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted

One 9.7-ounce bar Scharffen Berger 70%
Cocoa Bittersweet Chocolate,* chopped
Four 8-ounce packages cream cheese,
room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
(preferably Scharffen Berger)
4 large eggs

Topping 3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa
Bittersweet Chocolate,* chopped
1 tablespoon sugar
Bittersweet chocolate curls

*If unavailable, substitute another high-quality
bittersweet chocolate.

Crust Preheat oven to 350 degrees F. Butter 9-inch-diameter spring-
form pan with 3-inch-high sides. Blend cookies in processor until finely
ground; blend in sugar. Add melted butter and process until well
blended. Press crumbs evenly onto bottom (not sides) of prepared
pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
Filling Stir chopped chocolate in metal bowl set over saucepan of sim-
mering water until melted and smooth. Remove bowl from over water;
cool chocolate until lukewarm but still pourable. Blend cream cheese,
sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at
a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top.
Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
Topping Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
Chill until topping is set, about 1 hour. DO AHEAD Can be made
3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate
curls. Let stand 2 hours at room temperature before serving.

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