Bringing the ingredients to room temperature first, using a paddle instead of the whisk attachment for your mixer and baking it at a low temperature seems to result in a cheesecake with an even smooth surface; at least most of the time.
I brought this cake to the office for Amanda's birthday!
Preheat the oven to 400°F
crust
1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
Combine the crumbs and butter and press firmly into the bottom of an 9" spring-form, and a little more than an inch up the sides. Bake for about 6-8 minutes. Remove from oven and turn down temperature to 220°F.
filling
1 1/2 lbs neufchatel or cream cheese, room temperature
1/2 cup sugar
2 tbsp cocoa powder, (I used Hershey's Special Dark)
1 tbsp cornstarch
1 1/2 cups sour cream, room temperature
3 large eggs, room temperature
8 oz semisweet chocolate, melted
*If you have a flat paddle for your mixer, use that because it tends to aerate the mixture less. Less air means less of a chance for a cracked surface.
In a large bowl beat the cream cheese for about 30 seconds. Add the sugar, cocoa powder, cornstarch and sour cream and beat until the mixture is smooth and well blended. Scrape down the sides.
Add the eggs, one at a time, and beat only long enough until they are combined, being careful not to over beat. Again scrape down the sides.
Add about 1 cup of the cheese mixture slowly to the melted chocolate and stir until well combined. Return the chocolate mixture to the remaining cheese mixture and stir until the colour is uniform.
Pour this mixture into the spring-form. Bake for 1 hr and 45 min. Turn off the heat and allow the cheesecake to cool completely in the oven; about 4 hours.
topping
1/3 cup heavy cream
4 oz semisweet chocolate, chopped (chocolate chips work well)
Heat the cream until it begins to simmer. Remove from heat and stir in the chocolate. Stir until the chocolate has completely melted. Spread evenly over the top of the cheesecake and allow to set.
raspberry sauce, (optional)
1 10 oz bag frozen raspberries, thawed In a large bowl beat the cream cheese for about 30 seconds. Add the sugar, cocoa powder, cornstarch and sour cream and beat until the mixture is smooth and well blended. Scrape down the sides.
Add the eggs, one at a time, and beat only long enough until they are combined, being careful not to over beat. Again scrape down the sides.
Add about 1 cup of the cheese mixture slowly to the melted chocolate and stir until well combined. Return the chocolate mixture to the remaining cheese mixture and stir until the colour is uniform.
Pour this mixture into the spring-form. Bake for 1 hr and 45 min. Turn off the heat and allow the cheesecake to cool completely in the oven; about 4 hours.
topping
1/3 cup heavy cream
4 oz semisweet chocolate, chopped (chocolate chips work well)
Heat the cream until it begins to simmer. Remove from heat and stir in the chocolate. Stir until the chocolate has completely melted. Spread evenly over the top of the cheesecake and allow to set.
raspberry sauce, (optional)
1/2 - 3/4 cup sugar, to taste
1 -2 tbsp Framboise liqueur, optional
Place the raspberries and sugar in a saucepan and allow to come to a boil. Lower the heat and simmer for about 3 minutes. Remove from heat and strain through a sieve. Stir in the Framboise liqueur, if using. Cool.
serve with (optional)
fresh raspberries
whipped cream
fresh raspberries
whipped cream
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