Wednesday, September 03, 2008

The song of songs

I place all the blame on Ruth Reichl. Prior to her New York Cheesecake I made cheesecake about once a year. But's far closer to once a week. It's disgusting. If it wasn't for the thankless souls at Thatboy and my work I don't know if we'd be able to handle it. And speaking of thankless souls - Thatboy's coworkers are just the absolute sweetest. They enjoyed this cheesecake so much that they send Thatboy home with a card and a gift to thank me for spoiling them. If only they knew what a favor they were doing by eating all our food so Thatboy doesn't become Thathouse.

This cheesecake is the recipe of one of my mom's friends, and it's chocolate. Chocolate cheesecake with a chocolate ganache. And let me tell you, I was thanking the heavens for this ganache by the end. See this was my first experience with cheesecake crack. I've never had this problem before, but sure enough as the cheesecake cooled it developed massive crater-like cracks that looked like someone had carved a starfish in the middle. It was ugly. But that beautiful amazing ganache filled in the cracks and created a mirror smooth surface. Personally I preferred the New York Cheesecake, which didn't really surprise me because of my non-love affair with chocolate. And I was equally unsurprised that Thatboy "I'll eat anything covered in chocolate" preferred this cheesecake. And his coworkers? Well they didn't get to weigh in. That last cheesecake was too good to share. It's still in the freezer.

Lynn's Bittersweet Chocolate Truffle Cheesecake
  • 1 1/3 cup chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 1/2 cup sour cream
  • 2 pkg cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup cold coffee
  • 8 squares bittersweet chocolate, melted

  1. Combine wafer crumbs and melted butter. Press into 9" Springform Pan.
  2. Beat softened cream cheese with sugar until smooth.
  3. Beat in eggs one at a time.
  4. Blend in sour cream, coffee, and melted chocolate.
  5. Pour into pan. Bake at 350, 40-50 minutes until center is set.
  6. Cool completely on a wire rack and refrigerate overnight.
  7. For the glaze simmer 1/2 cup whipping cream and add 4 squares of bittersweet chocolate. Stir until melted. Spoon over cake.

Serves 12.
Each serving has:
Calories 502.3
Total Fat 40.9 g
Saturated Fat 24.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12.2 g
Cholesterol 126.1 mg
Sodium 213.5 mg
Potassium 345.7 mg
Total Carbohydrate 35.8 g
Dietary Fiber 5.1 g
Sugars 20.5 g
Protein 9.4 g


  1. Have you tried putting a water bath under the cheesecake while it bakes? I guess the moisture from the water keeps everything together. I've made probably 6 cheesecakes in my life and no cracks yet! Crack is whack.

  2. WOW! WHAT A CHEESECAKE! It looks fantastic. I second the waterbath thing. Never gotten any cracks using that method. :)

  3. That looks TOO good. Thank God I don't have a springform pan or I would be making cheesecakes all the time too.

  4. Yum, count me with Thatboy....

  5. so pretty.

    totally laughing at "thathouse". ha!