Chocolate Cheesecake Piled High With Chocolate Curls
When Cousin Kathy asked for a dessert to serve at her weekly family dinner I suggested Chocolate Cheesecake. I developed this recipe years ago and it has always been a favorite of mine and everyone who has eaten it. It is incredibly simple to make. Actually the most involved part of the process is making the chocolate curls.
It did my curls in a variegated mixture of white and dark chocolate but if this is your first attempt at curling go with dark only. To make the curls, melt 6 ounces of chocolate over a double boiler. Once completely melted pour on to a sheet pan and spread out with a spatula. Let cool to a point in which you are able to work it. (You can put it in the freezer for a few minutes to help it cool faster.) You will know when it is ready to curl when you press it with your finger and it leaves a slight indentation. Begin curling with a cheese scraper or vegetable peeler. Pull the scraper or peeler towards you with a little pressure on the chocolate. You will begin to see how the curls work. As you make the curls place them on top of the cooled cheesecake and keep piling until you reach the look you are going after. This will take a bit of practice but don’t give up. It’s really worth the effort.
For the chocolate cookies crumbs you can use either chocolate wafers sold in a package at the grocery in the ice cream toppings section or you can use Oreo cookies with the white center removed. Leaving the center makes the crust way too sweet and the consistency can be weird.
Camille’s Chocolate Cheesecake Supreme
Makes One 9” Cheesecake
For the Crust
1½ Cups Chocolate Cookie Wafer Crumbs
¼ Cup Granulated Sugar
1/3 Cup Unsalted Butter, Melted
For the Cheesecake
8 Ounces Hershey’s Special Dark Chocolate Chips, Melted and Cooled to Room Temperature
3 8-Ounce Packages Cream Cheese, Room Temperature
1 Cup Granulated Sugar
2 Tablespoons All-Purpose Flour
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Fine Sea Salt
2 Large Eggs
1 Large Egg Yolk
¼ Cup Whole Milk
Preheat oven to 375°.
For the Crust
Spray a 9” springform pan with non-stick baking spray such as Pam.
In a medium size bowl, combine the chocolate cookie crumbs and the sugar. Add the butter and blend well. Transfer the crumbs to the prepared springform pan and firmly press onto the bottom and 2” up the side of the pan. Set aside.
For the Filling
In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour and vanilla on medium speed until smooth and creamy. Add the whole eggs and the single yolk, one at a time into the mixture. Be sure each egg is incorporated before adding the next. Beat on low for one minute. Add the milk in a steady stream and beat until completely blended, about one minute more. Add the melted and cooled chocolate and beat until completely incorporated.
Pour the filling into the prepared springform pan. Smooth the top with an off set spatula. Place the springform pan onto a baking sheet (to prevent oven splatter from the butter in the crust) and bake for 40 – 45 minutes. Test for doneness by inserting a long thin knife into the center. The cake is done when the knife comes out clean.
Cool the cheesecake in the springform pan on a wire cooling rack for 15 minutes. Run a small metal spatula or thin knife around the edge to loosen the cheesecake from the pan. Cool for 30 minutes more. Carefully remove the springform pan ring from the cheesecake and cool completely before refrigerating. Refrigerate for at least 4 hours or overnight before topping with Chocolate Curls and slicing into delicious wedges.
Any questions? Leave a comment or email me at
camille@camillecooksforyou.com