Yield: Yields one 9-inch cake.
Melt chocolate in the microwave
This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.
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I've made this recipe many times. It's easy and reliable. I've varied the crust to suit the occasion (gluten-free, often). I often pipe whipped cream on top for a little more finished look. I am always the dessert maker among my friends, but this is secretly my favorite choice.
Easy, fail-proof chocolate cheesecake for a special occasion. Great every time. When someone new tastes it, they request it for THEIR birthday!
This is the best chocolate cheesecake I have ever tasted. My family loved it. I think the expresso powder and sour cream (instead of using heavy cream which I used in another chocolate cheesecake before) made a big difference in the flavor. Using a good quality chocolate makes a big difference too. I used Ghiradelli bittersweet chocolate. The only change I made was I used 24 crushed Oreo cookies (filling included) for my crust and I used a water bath (as I do with all my cheesecakes) and there were no cracks. I baked mine at 325 degrees for 70 min. Thanks for sharing this recipe. I will be making it again.
This recipe is absolutely fabulous! Much better than the Cheesecake Factory's Chocolate Cheesecake. I think the Expresso really brings out the chocolate flavor. Not quick and easy to make but time well spent. Get ready for all the complements.
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