Ina Garten
Chocolate Cheescake
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place
the graham cracker crumbs, melted butter and cinnamon in a food
processor fitted with a steel blade and pulse until combined. Pour into
a 9-inch springform pan. With your hands, press the crumbs into the
bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile,
chop the bittersweet chocolate and place it in a heat-proof bowl set
over a pan of simmering water. Add the espresso and stir until just
melted. Set aside until cooled to room temperature.
To make the filling:
Cream
the cream cheese, sugar, cornstarch, vanilla and almond extracts and
salt in the bowl of an electric mixer fitted with a paddle attachment
on medium-high speed until light and fluffy. Reduce the speed of the
mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down
the bowl and beater, as necessary. With the mixer on low, add the sour
cream, and the cooled chocolate mixture. Mix thoroughly and pour into
the cooled crust.
Bake for 1 hour. Turn the oven off and allow the
cake to sit in the oven with the door opened wide for 1 1/2 hours. Take
the cake out of the oven and allow it to sit at room temperature, until
completely cooled.
For the ganache:
Finely chop the
semisweet chocolate and place it in a heat-proof bowl set over a pan of
simmering water. Add the cream and stir until just melted. Set aside
until cooled to room temperature.
Remove the cake from the
springform pan by carefully running a hot knife around the outside of
the cake. Leave the cake on the bottom of the springform pan for
serving. Drizzle the ganache over the top of the cheesecake.