Ultimate Chocolate Cheesecake

Growing up, I was spoiled with food. I mean, my mother’s cooking was (and is) amazing. We generally ate super healthy and were even vegetarian for most of my childhood… but the desserts. Oh, the desserts my mother made. This is one of them- my mom found it in book two of The Vegetarian Epicure by Anna Thomas. A very special occasion might warrant the making of this cheesecake. Be warned. It is quite possibly the best cheesecake you will ever eat. Every time I make it, at least two people tell me this!

The secret is in the subtleties. Use a high-quality chocolate. Doing so will bring out the subtle flavors of rum and almond extract used in this recipe. Also, the sour cream lightens the richness of the chocolate and makes the texture like silk. With Valentine’s Day approaching, who can resist the combination of chocolate with strawberries? And without further ado, here it is.

Ultimate Chocolate Cheesecake

Ingredients:

• 1 1/2 cups fine graham cracker crumbs
• 1/2 cup melted butter
• 2 cups + 3 Tbsp sugar
• 1 1/2 lbs softened cream cheese (3 8-oz packages)
• 3 eggs
• 1/2 lb semisweet chocolate
• 3 Tbsp heavy cream
• 2 cups sour cream
• 1/4 cup dark rum
• 3/4 tsp cinnamon
• 3/4 tsp almond extract
• 1 cup confectioners sugar
• 1 cup fresh strawberries, cut

Crust: Mix graham cracker crumbs with butter and 3 Tbsp sugar. Push onto bottom and sides of 10-inch springform pan with a large spoon.

Filling: Beat cream cheese until fluffy. Gradually beat in 2 cups sugar and eggs. Continue to beat until perfectly smooth. Melt chocolate with heavy cream in small saucepan. Add to cheese mixture along with 1 cup of sour cream. Add rum, cinnamon, and almond extract and beat on medium for a few minutes. Pour cheese mixture into pan and bake at 350 for 55 – 60 minutes.

Topping: Beat remaining sour cream and confectioner’s sugar and pour on top of cooled cheesecake. Arrange cut strawberries in a circular pattern on top of cake.

I know cheesecake can be a bit intimidating. To help ease the worry, I found some good tips for the perfect cheesecake at the Whole Foods website a couple of years ago:

Before you bake:

• Ingredients should be at room temperature for a smooth batter (leave eggs and cream cheese, as well as sour cream, out for at least an hour before combining)
• Mix on a medium speed. Over-beating causes cracking
• To avoid a dry cheesecake, place a pan of water on the bottom oven rack
• Don’t peek in the oven until later in the baking. Cheesecake is all about patience.
• If the outside is firm and the center wobbles like custard, it is done!

After you bake:

• Turn off the oven and crack the door. Let it cool in the oven for 15 minutes.
• Remove from oven, place on cooling rack, and gently loosen edges with a knife.
• Let it completely cool before refrigerating.
• To set, cover and refrigerate for 24 hours*- it won’t be easy, but it’s worth it.