Satisfy your most chocolatey cravings with this velvety, decadent dessert.
For my grandmother’s birthday this year, her niece made a rich and creamy chocolate cheesecake. (Among, like, 10 other desserts that out-of-town family brought from all over New England!) It was by far the most decadent dessert of the bunch, with a rich chocolaty flavor that left a pleasant aftertaste. With a creamy chocolate filling and a dark cookie crust, how could you not drool over this?
Although it seems like something one would only be able to get at a fancy bakery, chocolate cheesecake is—in my opinion—way better homemade. You can almost taste the love that someone put into it, especially when it’s been crafted for a special occasion. And despite how intimidating it might seem to melt chocolate in a double boiler, I can tell you from experience, it’s actually quite simple. Plus, it’s a great skill to have as a baker. If I can conquer this chocolate cheesecake recipe, then I can tackle almost any sweet treat!
So, don’t be spooked by how ornate it seems. Chocolate cheesecake can become your next family favorite for birthdays or holidays in just a few simple steps.
What’s the difference between cacao and cocoa?
Some people—like me—prefer to bake with cacao powder instead of cocoa. Why? In my opinion, it tastes richer and earthier because it’s less processed. Cocoa powder is not only processed, but it also often contains added sugar. It’s also made from roasted cacao beans, whereas cacao remains raw even after it’s been powdered or pressed into paste. Personally, I enjoy the intense flavor of cacao, but some people prefer the more mild cocoa. Try both—one at a time—and taste for yourself!
How do I store leftovers?
Keep your leftover chocolate cheesecake covered in the fridge for 2-3 days. I like to pre-slice mine so that it’s easier to serve when the time comes. My cousin did something brilliant with hers—she made sure to include baking parchment under the cake so that each slice would be easier to remove from the plate. This leads to a much cleaner selection of slices. Enjoy leftover chocolate cheesecake cold or at room temperature.
Serving suggestions
While chocolate cheesecake stands strong on its own, it can also be part of a bigger dessert buffet—the way my family likes it. But first, some topping options! Try Chocolate Whipped Cream, Chocolate-Covered Blueberries, or Cookie Dough Banana Ice Cream. Then you can do what my family did and serve it alongside Almond Flour Peanut Butter Cookies and Coconut Bars. Otherwise, keep it simple by pairing your cheesecake slice with a cold glass of Almond Milk.
Chocolate Cheesecake Recipe
Ingredients
Instructions
Nutrition
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