Folks are into the celebration season and this week-end many will celebrate moms and all that they do. They are most likely the chef, caterer, chauffer event planner, wardrobe stylist, psychologist, and healer. And if mom is a chocoholic, she deserves to indulge her guilty pleasure on special occasions.
As an avowed chocoholic myself there is nothing like the ooze of flavor as it spreads from the tip of your tongue to the taste buds, warming the senses, reminding you how wonderful chocolate is. Chocolate Decadence Cheesecake is one of the desserts I created with my personal chocolate cravings in mind. It is unequivocally chocolate from top to bottom and worthy of celebration for any occasion.
Chocolate Decadence Cheesecake
1-1/2 cups creme-filled chocolate cookie crumbs*
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter or margarine, melted
3/4 cup whipping cream
4 oz. bittersweet chocolate, melted
2 8 oz. pkgs. cream cheese, softened
1 cup granulated sugar
2 tablespoons Dutch process cocoa
1-1/2 teaspoons vanilla
1/2 teaspoon cinnamon
3 eggs, separated
1/8 teaspoon cream of tarter
1/4 cup whipping cream, whipped
2 oz. bittersweet chocolate, melted
1 teaspoon vanilla
1 cup whipped cream
Preheat oven to 3250F. In a medium bowl, combine crumbs, sugar, cinnamon, and butter, mixing until well blended. Press crumb mixture onto bottom and sides of 9-inch spring form pan. Bake 8 to 10 minutes. Remove from oven; cool.
In small saucepan, over low heat, scald whipping cream, heating to just below simmering. Remove from heat. Combine 4 oz. chocolate and scalded whipping cream, mixing with wire whisk until blended. Set aside.
In a large mixing bowl, combine 1 cup sugar, cocoa and 1/2 teaspoon cinnamon mixing at medium speed on electric mixer until blended. Add egg yolks, one at a time mixing well after each addition. Blend in 1 teaspoon vanilla and reserved whipping cream mixture; set aside.
In clean mixing bowl, combine cream of tartar and egg whites, beating at high speed until soft peaks form. Fold egg whites into cream cheese mixture. Pour over rust; bake 45 to 50 minutes or until center is almost set.
Remove from oven; loosen cake from sides of pan. Cool completely before removing rim of pan. Chill 4 at least hours or overnight.
In small saucepan, over low heat, scald 1/4 cup whipping cream, heating to just below simmering. Remove from heat. In large mixing bowl, combine chocolate, scalded whipping cream, and 1 teaspoon vanilla, mixing with wire whisk until blended.
Cover; chill until firm, but not hard. Using electric mixer beat chocolate mixture until light and fluffy. Fold in whipped cream. Spread on top of chilled cheesecake and garnish with chocolate curls, toasted slivered almonds or strawberries, if desired. YIELD: One 9-inch cheesecake, 10 to 12 servings
*Oreo cookie crumbs