Deep Dark Chocolate Fudge Cheesecake

I know it is Chinese New Year and alot of baking blogs are all blogging about CNY goodies. But, day one of CNY is also Valentines' Day, so I decided that it is easier to bake for Valentines' Day then for CNY. Actually I have not finish my spring cleaning, but last year I also did not finish, the last last year I also did not finish ... so 年年有餘, I shall leave some of the cupboard doors not clean, steel shelves not clean etc etc. Haha. The real reason is not that .. but the 2 packs of cheese I bought quite some time ago.

This recipe requires only simple ingredients. However, I am not in a very good mood today, and from past experiences, mood not good, end product also will suffer.

As in all cheesecakes, the base is made of biscuit and this recipe calls for Chocolate sandwich cookie crumbs. I choose to use oreo biscuit with chocolate cream. I did not use a blender to break the cookies into crumbs so I think my base will not be tight with all the big pieces.

I am not sure if there is a printing mistake, but the recipe for the base only ask for 25ml of butter where it requires 175ml of crumbs. I remember most of the recipes (that I have read before) for cheesecake base are of 2:1 ratio (with regards to butter and crumbs). Anyway I use the biscuit as it is, hoping the cream will also help in "cementing" the base together. I also reduced the amount of crumbs, but I still end up with quite a thick base. I should have taken into consideration that my 6" heart shape cake pan has a different base area from a 6" springform round.

After the tedious work of breaking the biscuit into crumbs, I get on to the filling. Nothing too difficult when the works are all done by machine. However, I have a problem with dissolving the cocoa powder. How to dissolve 25ml of powder with 1 tsp of hot water? I got a paste instead and feel that it may not blend easily into the cheese mixture by hand, so I just add more water, just to "loosen" the paste.

Although I should really follow the recipe to a T, but I really wouldn't want to buy a bar of bittersweet chocolate just for this recipe, so I replace that with my button dark chocolate couverture (OOPS! Not sure if it is a big mistake since I don't even understand the usage of the different kind of chocolates).

In no time, the cake is completed. It should take shorter time if the crumbs are broken by machine and that I have plenty of kitchen top space. Like Nigella and Rachel Allen, they have all the machines around them, then they do not need to wash and reuse, and they did not count the wash up time into the baking process. *hiaz* They made baking and cooking so fast and easy. (just grumbling)

I had extra fillings, so they went into my newly bought ramekins. The cheesecakes have no base thou.

Here are how the cheesecake look like after 35 mins in the oven.

Ugly looking hor, cos I did not bother to "set up" the background (and I am PS dumb!). The recipe says to bake till the top feels firm and it jiggles a little and I really did that. Upon cooling down (requires 2 hours on the wire rack with pan on), I noticed that the cake firms up more and is not jiggling. After that it went into the fridge.

I let the my girl try it the next day. She likes it, and so does the boy. I just feel weird as usual since I really do not know how the cake texture should be like. It is not like those baked cheesecake found in japanese restaurants but those in secret recipe or coffee bean. I guess it should be so since there is no flour as ingredient? However, the inside is still quite creamy, like not been baked, but the top definitely is firm. It cracks when I try to cut the cake up. See the picture below. Sorry did not do a nice cut.

See the small crack at the side ?

See the thick crust and soft filling?

Think the chocolate buttons are too big.

My family likes the cake but I think we had a hard time finishing it since we are leaving home for malaysia a day after the cake is cut. It is still a very sweet cake after I reduced the sugar and since it is all cheesy, you know it is not easy to finish a big piece.

I still wonder if the inside is suppose to be this way (Perhaps it is undercooked!). If anyone can enlighten me after trying out or after understanding the recipe, do let me know. As usual I omitted the decorations.

Recipe from The Cheesecake Bible by George Geary

Deep Dark Chocolate Fudge Cheesecake

• Preheat oven to 325F (160C)
• 6 inch (15cm) cheesecake pan, ungreased, or springform pan with 3 inch(7.5cm) sides, greased

Crust

3/4 cup (175ml) chocolate sandwich cookie crumbs

2 tbsp (25ml) unsalted butter, melted

Filling

2 tbsp (25ml) unsweetened Dutch-process cocoa powder

2 tsp (10ml) hot water

2 packages (each 8oz/250g) cream cheese, softened

3/4 cup (175ml) granulated sugar

2 eggs

8oz (250g) bittersweet chocolate chunks

1 tsp (5ml) vanilla extract

1. Crust : In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a small bowl, dissolve cocoa powder in hot water. Set aside.
3. In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in chocolate chunks, vanilla and dissolved cocoa by hand.
4. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is firm to touch and centre has a slight jiggle to it, 25 to 35 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

I hope it is still not late to wish my dear friends (who read my blog but not in FB) a very Happy Tiger Year.