2022-4866 FinalProof 1 - Flipbook - Page 9
Dark Chocolate Cheesecake
Recipe by Executive Winery Chef DJ MacIntyre | Yield: (1) 1x10" spring form pan
INGREDIENTS:
12 oz. wt. chocolate – bitersweet, chopped
36 oz. wt. cream cheese – room temp.
6 whole eggs
3 egg yolks
12 Tbsp. sugar – granulated
6 Tbsp. brown sugar
6 Tbsp. cocoa powder
9 fl. oz. whipping cream – room temp.
1 tsp. vanilla extract
4 cups Oreo cookie crumbs
CHOCOLATE GANACHE:
16 oz. wt. chocolate – chopped, semi-sweet
16 fl. oz. whipping cream
1 Tbsp. Chambord Liqueur
1 bronze-grade gelatine sheet – soaked in ice water, 5 min.
METHOD:
Cheesecake: In a double boiler, fully melt the chopped bittersweet chocolate, then turn off the heat and set aside.
In a food processor, pulse the cream cheese until smooth for about 2 minutes. Add in both sugars and cocoa
powder, continue to pulse until smooth. Add in the eggs, egg yolks and whipping cream. Mix until just combined
for about 20 seconds. Fold in the chocolate and vanilla and pulse for another 20 seconds. Remove from the food
processor and stir well to make sure all ingredients are incorporated.
Place cookie crumbs in the bottom of the springform and pack down until it's solid. Scoop cheesecake mixture
into the springform, filling it only 3/4 of the way up. Bake at 225 degrees for 20-25 minutes, or until the cake has
a light amount of jiggle to it. Rest at room temperature for 30 minutes, then refrigerate until completely cooled,
about 6 hours.
Chocolate Ganache: Place the semi-sweet chocolate in a metal mixing bowl. Heat the cream to a simmer over low
heat. Pour half of the cream over the chocolate and let rest for 1 minute. With a whisk begin to incorporate the
melting chocolate into the cream. Add the reconstituted gelatin to the chocolate. Slowly add the remaining cream
and continue to whisk until smooth. Add in the Chambord and stir well. The mixture should be dark and glossy.
Once the cheesecake has cooled, fill the remainder of the pan with the ganache. Refrigerate for at least 1 hour, or
until the ganache has set. Hold in the refrigerator until needed.
PAIR WITH:
2019 Quinta Reserva Port-Style Pinot Noir
A wine rich in taste and history, our Port-Style Pinot Noir features inviting notes of brandied cherries, currants,
toasted almonds, dark chocolate and anise. On the palate, the balance of sweetness and acidity creates a
beautiful viscous sip full of dark fruit, caramel and holiday spice all concluding with a silky smooth finish.
Peak drinkability: 2021 – 2030.
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