Thursday, June 2, 2016

Chocoholic Cheesecake



For my wonderful friend Margot Winick, the biggest chocoholic I know, I take on the challenge of seeing how much chocolate I can shove into a single dessert for her birthday. Margot likes her chocolate with more chocolate, no mint, no liqueurs, no other flavors. This year, she has taken a new job that will take her to Gainesville, so she won't be here for her birthday in August -- I took the opportunity to make her a chocolate-loaded cheesecake for her last day at UM. A brownie crust, chocolate laden cheesecake studded with mini-Oreos, layers of fudge sauce, and of course, whipped cream!! A few people asked for the recipe, and were surprised when I told them I made it up, so here it is, in writing! Serve SMALL pieces, otherwise insulin shots may be required!

Crust: 

  • 1 box brownie mix, for an 8 inch pan 
  • 1 stick butter, melted and cooled slightly 
  • 2 teaspoons instant espresso (I use Bustello, of course!) 


Filling: 

  • 4 8 ounce packages cream cheese, softened 
  • 4 large eggs, at room temp 
  • 1 cup granulated sugar 
  • 24 ounces semi-sweet chocolate, chips or bars, melted 
  • 2 teaspoons vanilla
  • 1 tablespoon instant espresso 
  • 1 bag mini-Oreos 


Hot fudge sauce
Whipped cream

Heat oven to 350. In the oven, place a large roasting pan or two loaf pans filled with hot water. Spray a 10 inch springform pan with cooking spray.

Dissolve the espresso powder in the melted butter. Stir in the brownie mix and mix until combined. Press into the bottom of the springform pan and bake 10 minutes. Cool completely and then top with hot fudge sauce, spreading to the edges of the crust. Spray the ring of the springform ring again.

Melt the chocolate and cool slightly, using a double boiler or a glass bowl in the microwave in 30 second bursts, stirring after each one, until melted and smooth.

Using an electric mixer, beat the cream cheese, one package at a time, adding a quarter cup of sugar and one egg, once the cream cheese is fluffy.  Incorporate the vanilla and the espresso powder, beating thoroughly. With the mixer running, beat in the chocolate. Stir in the mini-Oreos. Pour the cheesecake batter into the pan and bake at 350 for 60 minutes. Turn the oven off, and open the door. Let the cheesecake sit in the open oven for 30 minutes. Let cool completely before chilling overnight. To serve, top with more hot fudge sauce and whipped cream.


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