This is a classic twist on a New York style cheesecake with a cinnamon graham cracker crust, with rich, dense and flavorful chocolate filling.
This one is for my chocolate lovers!
WATER BATHS: For a more even cook its best if you place the cheesecake in a water bath to allow even baking a less cracking. The water bath allows moisture to air the humid environment of your oven preventing cracks in the cake as well as a dry cheesecake. Cracks are okay; and are very normal. They are not a sign of failure it can be caused by anything such as the oven temperature or constantly allowing heat to escape the oven. Once you have place the cheesecake in the oven only open the oven as needed, escaping heat causes slower cook time and cracks.
HOW DO I KNOW IF MY CAKE IS FULLY COOKED:
Once your cheesecake is down to its last 10 minutes of cooking time gently shack the cake; if the center is still moving and hasn't stiffen allow the cake to bake for remainder of time.
Ingredients:
~Crust
2 1/2 cups of Graham Cracker Crust (about 3 packs of graham
1/4 cups of unsalted melted butter
1 table spoon of cinnamon
~ Cheesecake Filling
4 packages of Cream Cheese
1 1/3 cups of pure cane sugar
1/4 cups of unsweetened cocoa powder
2 table spoons of vanilla extract
4 large eggs
1/2 teaspoon of fresh lemon juice
~ Ganache Topping
1/3 cups of heavy cream
1/2 cups of melting chocolate
** Allow your cream cheese to come to room temperature before starting.
Instructions:
STEP 1
CRUST
Preheat oven to 355
In food processor or blender blend all graham cracker together until mixture is in crumbs. Gather a large bowl mixing crumbs, butter and cinnamon and combine together. Evenly butter the sides and bottom of the spring-form pan. Press the mixture into the bottom and sides of the spring form pan.
STEP 2
Bake crust for 8-10 minutes or until the crust is lightly golden. Set aside to cool while you're making your filling.
STEP 3
CHEESECAKE FILLING
In a mixing bowl mix together cream cheese, sugar and vanilla on a medium low speed until smooth, scraping the sides of the bowl when necessary. Add your cocoa powder and mix until combined, scraping the sides of the mixer. Then add your eggs in one at a time mixing on low speed. Don't over mix as the eggs become over activated. Pour mixture over the crust and spread evenly!
STEP 4
Place mixture on top of a large baking sheet pan. Add about 3 inches of warm water at the bottom of the pan as this the water bath which the cake sits on top of. This allows even cooking.
STEP 5
Bake for 55 minutes or until the center is set and the top a has browned a bit. Carefully use a knife to remove the edges the side of the pan.
Melt your chocolate and heavy cream until combined.
STEP 6
Allow the cheesecake to cool for 20 minutes.
Once cooled pour your ganche topping on top of the cheesecake.
Once cooled refrigerate for 4 hours allowing the cake to become firm and set.
STEP 7
Once the 4 hours are up carefully removing the cake from the spring form.
Lastly Enjoy!
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