Dark Chocolate Cheesecake with Chocolate Ganache
 
Prep time
Cook time
Total time
 
This cheesecake is dense, rich and delicious. SMALL pieces because you'll never finish it, especially after a big meal. Serve with whipped cream or ice cream.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Crust
  • 1 package Arnotts Chocolate Ripple Biscuits (or any chocolate cookie)
  • 1 cup macadamia nuts
  • ¼ cup butter, melted (you might not need that much)
Cheesecake
  • 285 grams (10 oz) Dark Chocolate (at least 70%) chopped
  • 3 250 gram (8-oz) packages Philly cream cheese - room temperature
  • ¾ cup Chobani Yogurt
  • 3 large eggs - room temperature
  • 1 egg yolk
  • 1¼ cups sugar
  • ¼ cup unsweetened cocoa
Ganache
  • 170 grams (6-oz) Dark Chocolate chopped
  • ¾ cup whipping cream
  • 1 tbs butter
  • 1 cup toasted macadamia nuts coarsely chopped
Instructions
Chocolate Crust
  1. Preheat the oven to 180C/350F
  2. In a food processor, grind the nuts for a few seconds and then add the cookies and finally add the butter. You want just enough butter so that the crust will adhere to the sides of the pan.
  3. Place the mixture in a 9-inch springform pan and create a crust along the bottom and up the sides. I used a drinking glass and worked on the sides first and then the bottom.
  4. Place in oven for 10 minutes. Not a minute longer.
  5. Place on wire rack to cool while you make the cheesecake.
Cheesecake
  1. Place chopped chocolate in a double boiler over (not touching) slowly simmering water. When melted and smooth, set aside to cool while you make the rest of the cake.
  2. Cut the cream cheese and place in a mixing bowl along with the yogurt and beat until creamy.
  3. Add cocoa and sugar and beat until smooth, scraping the sides of the bowl
  4. Add in the eggs and egg yolk and beat just until the eggs are fully incorporated.
  5. Remove bowl from mixer and pour in chocolate and fold to combine.
  6. Pour mixture into cooled crust and tap to remove any possible air holes.
  7. Place back in the oven for about an hour. Mine took one hour and 7 minutes.
  8. Leave to cool on a rack and then place in the refrigerator for at least 4 hours but best if overnight
Ganache
  1. Place all ingredients in the top of a double boiler over (but not touching) slowly simmering water.
  2. Stir often and when melted beat til smooth
  3. Pour over chilled cheesecake and garnish with toasted macadamia nuts.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/desserts/dark-chocolate-cheesecake-with-chocolate-ganache/