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Mother Myrick's Chocolate Cheesecake



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Chocolate Cheesecake

Chocolatier Archives

“As wholesome and enticing as its name, Mother Myrick's Confectionary and Ice Cream Parlor is a landmark in Manchester, Vermont. Candymaker Ron Mancini
and co-owner Jackie Baker offer cakes, chocolates, ice cream extravaganzas and other desserts to fortunate pilgrims and residents alike. Typical is this smooth, silken, double chocolate cheesecake. Its filling is encased in a simple chocolate crumb crust and topped with swirled rosettes of sweetened whipped cream.”

Yield: 12 servings
Preparation: 1 hour plus baking, cooling and chilling times.
Refrigerate the cheesecake for at least 6 hours or overnight
before unmolding

Chocolate Wafer Crust:
1 1/4 cups chocolate wafer cookie crumbs
5 tablespoons unsalted butter, melted

10 ounces Swiss Dark Chocolate,
finely chopped
2 ounces unsweetened chocolate,
finely chopped
1 pound cream cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/2 cup fresh brewed hot coffee
1/4 teaspoon salt
2 teaspoons vanilla extract
Boiling water, for baking cheesecake

Whipped Cream Topping:
1 cup heavy (whipping) cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Grated chocolate, for garnish
Chocolate coffee beans, for garnish

Make the chocolate crust:
Position a rack in the lower third of the oven and preheat to 325 degrees F. Remove the side from a 9-by-3-inch springform pan. Trim a 9-inch card-
board cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the cardboard and the bottom of the pan with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan so you do not tear the foil. Wrap
the foil overhang halfway up the outside of the pan. Lightly butter the side
of the pan. (Lining the bottom of the pan in this way will give the cheese-
cake an even flat base, making it easy to remove from the pan.) Using two
15-by-12-inch pieces of heavy-duty foil, tightly wrap the outside of the pan.
In a medium bowl, stir together the cookie crumbs and melted butter,
stirring until well combined. Press the mixture evenly onto the bottom of
the prepared pan. Refrigerate the crust while preparing the filling.

Make the filling:
Melt the chocolate according to the melting instructions in the
Chocolate Key.

In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds,
until creamy. Gradually add the sugar in a steady stream and beat at
medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Dissolve the salt in the hot coffee. At
low speed, slowly beat in the coffee. Beat in the vanilla and then the chocolate. Using a rubber spatula, scrape the side of the bowl and beat
for 30 seconds. Pour the mixture into the prepared pan.
Place the cheesecake in a roasting pan on the lower rack of the oven.
Pour boiling water into the roasting pan so that the water comes halfway
up the side of the springform pan. Bake the cheesecake for 60 to 70
minutes, until the center is firm. Leave the cheesecake in the roasting
pan in the oven and turn off the oven. Prop open the oven door with
a wooden spoon and allow the cheesecake to cool in the oven for an
hour. Remove the cheesecake from the roasting pan. Cool the cheese-
cake in the pan on a wire rack. When the cheesecake is completely
cooled, cover the pan with aluminum foil and refrigerate for at least 6
hours or [preferably] overnight. The cheesecake may he prepared up
to this point and refrigerated for up to one week.

Make the whipped cream topping:
Run a thin-bladed knife around the edge of the cheesecake to loosen it
from the side of the springform pan. Remove the side of the pan. Slide
two metal cake spatulas under the cheesecake and transfer it to a
serving platter.
In the chilled 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the cream with the sugar and vanilla at medium speed
until stiff peaks start to form.
Reserve 1 cup of the whipped cream for piping a garnish. Scrape the remaining whipped cream onto the top of the cheesecake. Using an
offset metal cake spatula, spread the whipped cream in an even layer
over the top of the cheesecake. Sprinkle the top of the cheesecake
with grated chocolate.
Fill a pastry bag fitted with a large closed star tip (such as Ateco #5)
with the reserved whipped cream. Pipe a border of swirled rosettes
around the inside edge of the cheesecake. Decorate the outside edge
of the cheesecake with a chocolate coffee bean.
Cut the cheesecake with a sharp, thinbladed knife, dipping the blade
in hot water and wiping it dry after each slice.

Featured Archive Recipes:
Another Chocolate Cheesecake
Amaretto-Amaretti Chocolate Cheesecake
In Pursuit of the Perfect Cheesecake

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