Recently I was asked to do a guest post for CookKosher.com, a website with a database of kosher recipes submitted by your average hobby cook, down to the experts… Many of you who are not kosher will probably think that doing so would be really difficult and pretty much impossible, but with help from our friends like Cook Kosher, the possibilities are endless.
Being that I am kosher, as I love to remind you all (although not through my cooking), I was more than happy to share a few of my favorite recipes with the community of Cook Kosher, www.cookkosher.com. One of them is a newer creation of mine; dark and milk chocolate cheesecake.
Don’t be daunted by the idea of making a cheesecake, this is a pretty easy cake to make and great for the jewish festival Shavuot or chocolate lovers all year round. I know a lot of people love regular cheesecake but once you try this one, you’ll never go back.Now here’s a little pre-warning! This cake is not for the faint hearted and only true chocolate lovers should proceed in making this cake… If not, you will 100% turn into one!
You will need
- For the crust:
- 60g graham crackers
- 5 tablespoons butter
- 375g cream cheese
- 3/4 sugar
- 3 eggs
- 200g dark chocolate
- 200g milk chocolate
- 3/4 cup cocoa powder
- Ganache topping:
- 150ml whipped cream
- 150g chocolate
- Start by preheating your oven to 400F.
- In a food processor finely grind the cookies, melt the butter and then add to the cookies. Pulse the food processor until the two ingredients are mixed well. Press the cookie mixture into the bottom of a well buttered springform pan and bake for 10 minutes.
- Change the heat on your oven to 375F. While your oven is reached your desired temperature, melt the chocolate and wait for it to cool - you can either melt it in the microwave or on the stove over a pot of boiling water.
- Wash the food processor bowl and combine the cream cheese with the sugar and the cocoa and then add the eggs one at a time. Next add in the cooled melted chocolate and mix it well with the rest of the ingredients. Pour the filling over the crust and bake for about one hour until lightly set. Cool and refrigerate for a few hours or overnight.
- For the ganache, melt the chocolate in a saucepan on a low heat. Once it has melted add in the whipped cream. Wait for it to cool, and then pour over the cheesecake. Refrigerate and once it has almost hardened top with chocolate shavings. To make the chocolate shavings just take a vegetable peeler to a bar of chocolate, its easy and looks beautiful!