Chocolate Cheese Cake

The fine taste of chocolate emerges in this cheesecake recipe. The marbled creamed cheese filling is loaded with ganache, plus the pure ganache top finishes this cake.

Category:
Large Cakes

Serving Size:
12-16 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Choc-Cheese Cake |

Ingredients Required: Choc-Cheese Cake

	Ingredient	Quantity
1.	Graham Cracker Crumb	4 ounces
2.	Unsalted Butter	3 ounces - melted
3.	Powdered Sugar	4 ounces
4.	Creamed Cheese	24 ounces (3 - 8 ounce pkg)
5.	Eggs (Large)	4
6.	Granulated Sugar	8 ounces
7.	Vanilla Extract	2 teaspoons
8.	Lemon Emulsion	1 teaspoon
9.	Ganache (Soft)	6 ounces
10.	Apricot Glaze	3 ounces
11.	Ganache (Melted)	3 ounces

Preparation Instructions: Choc-Cheese Cake

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Process	Instructions
1. Prepare Crust	Using a food processor or blender, pulverize the graham crackers to a fine crumb. Blend in the powdered sugar and add the melted butter. Mix until the ingredients are evenly distribute and a crumbled texture.
2. Prepare the Pan	Grease the bottom and sides of a 10" springform pan. Loosely distribute the graham mixture into the bottom of the pan. Pat it down evenly. I use the bottom side of a measuring cup.
3. Prepare the Cheese Filling	Have the cheese and eggs at room temperature. The Cheese and 4 ounces of granulated sugar go into the mixer first. Using a paddle mix on LOW speed . In a separate container mix the eggs, vanilla, lemon and the other 4 ounces of the sugar.
4. Mix	Always keep the mixer on the lowest speed. Add the egg mixture in small increments. When the filling seems fluid, stop the mixer - remove the paddle and scrape every thing down completely, to ensure no lumps. Return to mixing on low speed and finish gradually adding the egg mixture.
5. Fill	Pour all but 12 ounces of the finished filling into the prepared spring form pan. Mix the 6 ounces of soft ganache with the reserved cheese filling. Pour this filling into the spring form pan on top of the plain filling. Carefully drag your spatulaback and forth through the two fillings to swirl them slightly .
5. Bake	Having preheated the oven to 400°(F) Bake 15 minutes and reduce the heat to 325°(F) finish baking for an additional 45 minutes to and hour. The cake should rise tall and have fractured cracks in its top surface.
6. Cool	Cool on a wire rack for about 30 minutes. The cheesecake should fall in the center and have a raised ridge all around the outside edge. Carefully remove the springform sides. Use a small knife to loosen if needed.
7. Topping	Pour the Apricot Glaze into the center of the cooled cheesecake. Tilt the cake around to help the glaze flow evenly out to the edges . Be especially certain that the glaze runs down into the cracks that may exist. Chill. A second application may be needed to fill all the cracks. Chill until the Apricot Glaze is completely set and hard.
8. Finish	Pour the melted ganache onto the cooled cake. Tip and rotate the cake to help the ganache run out evenly to the edge of the depressed area in the center of the cake . Chill very well.
9. Cutting	Cutting is best done when cake is very cold, refrigerate overnight if possible. Slide a long knife or spatula under the cake to help remove it from the springform pan bottom. Center it on a 10" cake circle. Cut with a long knife - rinsed with hot water and dried slightly. Press the blade down directly into the cake, cut through to the bottom in the downward stroke. Rinse in hot water between each cut.
Additional Comments:	Freezes very well. Leave un-sliced, cover very well to protect from freezer.