By Becky Majesky
Deep Dark Chocolate Cheesecake (Gluten-Free)
Crust:
1 pkg Gluten-Free Chocolate Cookies (sandwich style, with the filling removed works)
1/4 cup (1/2 stick) butter, melted
Filling:
10 oz 70% bittersweet chocolate, chopped or 1 cup semisweet chocolate chips
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Ganache Topping:
4 oz 70% bittersweet chocolate, chopped
1/3 cup heavy whipping cream
1 tsp unsalted butter
Crust:
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch-diameter springform pan with 3-inch-high sides. For easy removal of the cheesecake from the bottom of the springform pan, wrap the bottom tightly with aluminum foil. Butter the foil.
Blend cookies in a food processor until finely ground or place in a plastic bag and crush with a rolling pin. Add melted butter and process or mix until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven temperature at 350 degrees.
Filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth (or microwave it in 20 second increments, stirring after 20 seconds, making sure not to over microwave). Remove bowl from over water (or microwave). Cool the chocolate until it’s lukewarm but still pourable. Blend together the cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in the lukewarm chocolate. Pour the filling over crust, smooth the top with a rubber spatula, if necessary. Bake until the center is just set and just appears dry, about 1 hour. Turn off oven, crack the door open and allow to rest for 20-30 minutes. Remove from oven and cool 5 minutes. Run knife around sides of cake to loosen. Chill for about two hours.
Ganache Topping:
Heat the cream and butter in a pan (or microwave in a bowl) until the butter is melted and the cream is hot, but not boiling. Remove from heat and add the chocolate. Allow the chocolate to sit in the hot liquid for a minute or two, then stir until the chocolate is melted and the mixture is smooth. Pour the ganache over the cooled cheesecake and refrigerate overnight, or for several hours.
To remove the cheesecake from the pan, loosen the sides of the cake by carefully running a rubber spatula around the edges, between the cake and the pan, immediately after removing the cake from the refrigerator before serving. Spring open the sides of the pan. Unwrap the foil from the bottom of the springform pan. Lift the cake from the foil and place it immediately on a serving platter. The bottom of the cake should easily lift off the buttered foil.
Slice the cake and serve the slices with dollops of whipped cream.
Sweet Monday – August 18
We are happily looking forward to our next meeting, which will feature Sweet Cyndy Steward sharing her passion for making molded candies. Cyndy finds joy and delight in her hobby because it makes people happy, especially when they participate in the process. We meet at the Woodland Ridge Clubhouse (12250 Woodland Ridge Circle) in S. Lyon from 6:30-8 p.m. Come and relax, enjoy a tasty chocolate-laden treat, and savor the richness of God’s grace! Bring a friend so we can get to know new people! Invitations available at the Welcome Table.
