Tanya’s Chocolate Cheesecake is a rich creamy chocolate cheesecake with a rich buttery crust and topped with a dark chocolate ganache. The smooth velvety chocolate cream cheese pairs well with it’s irresistible crust while the dark chocolate ganache highlights all into a decadent dessert.

The history of Tanya’s chocolate cheesecake

Tanya found this recipe more than 20 years ago, in a magazine while waiting for a doctor appt. Being who she is, she copied that sucker down right quick. The recipe pulled at her chocolate lover’s heart.

Over the years, she has adjusted and tweaked on this recipe until it was finally perfected into a dreamy slice of chocolate Heaven. Ever since then, this indulgent chocolate cheesecake has been a family treat to swoon over.

Making this Chocolate Cheesecake by Tanya

This is a baked cheesecake, so it is a bit time consuming, but most of the time is in the baking or cooling down process and not in the actual making of it. Just follow the steps and soon you will have your own decadent dessert worthy of many a praise!

Compared to our Christmas Cranberry Pound Cake, this chocolate cheesecake is a breeze to make. We even mentioned in the blog how Tanya could get her cheesecake in the oven faster! However, both dessert are a beauty to behold and sooo good to indulge in!

That being said, it is important to follow some basic guidelines when making any cheesecake by scratch.

1. Read the entire recipe from top to bottom before even beginning! This is good practice with all recipes and helps with the oh no! moments. This cuts down on the clawing at the sky and hair pulling…been there? We feel ya!
2. Use the exact ingredients AND measurements. This is not the time to go rogue especially if you only have one shot to make a cheesecake.
   1. For example, don’t try to use low fat cream cheese when the recipe states regular of full fat…the very core of the cheesecake will be altered and the texture cringeworthy.
3. Make sure your ingredients are at room temperature. This is to ensure that the ingredients blend well and create that smooth creamy texture that is what people desire in a cheesecake.
   1. Set out your cream cheese and butter to soften a good hour or so prior to even making.
4. Avoid the lumps, mix well! No one wants a lumpy anything especially with a cheesecake, that is just heartbreaking to think about. Save the tears, mix well.
5. Don’t overcook! The cheesecake will be a little jiggly and wobbly in the center so don’t fret! Think of the batter like molten lava; it is so hot in the inner core that it will still be cooking even after you set it on a rack to cool.
6. Use a water bath. Learn the art of the water bath when cooking a cheesecake and your end result will not look like the Grand Canyon! There just aren’t enough toppings in the world to cover that kind of damage!
   1. A water bath provides the much needed moisture while the cake is cooking so that it won’t crack.
7. Have Patience. When the recipe calls for refrigerating or cooling off time then take a breath and stick to it! This is very true with a cheesecake as it does take time but it is well worth it.
   1. Mistakes and tears from many a baker are what a good recipe makes!

Storing your Chocolate cheesecake (or any cheesecake for that matter)

After the cheesecake is garnished, or even ungarnished, it needs to be wrapped tightly before going into the refrigerator. Tanya actually likes to put the ring from the springform pan back on, and then cover the top tightly with foil or press and seal.

When it is time to serve, just remove the foil and ring, and place the cheesecake onto a serving plate. Depending on how much is left, cover with saran wrap or press and seal, making sure to place it right up against the cut sides.

Cheesecakes can be refrigerated for up to 5 days, provided it last that long!

You can also freeze the leftover cheesecake, if desired. They are good in the freezer for a month, even up to 3 months, however, they will lose some of their flavor and texture.

To freeze, place the cheesecake uncovered in the freezer for about an hour. When it comes out, remove the bottom of the springform pan, and wrap tightly in 2 layers of saran wrap, then another layer of foil. It would be heartbreaking to have it get freezer burnt!!

Wrap the cheesecake in plastic wrap and foil. In order

For more information fo here:

https://refrigeratorsreviewed.com/how-long-does-cheesecake-last-in-the-refrigerator/

Wrap up and last minute thoughts

We love the velvety smooth chocolate texture with the buttery crust and the dark chocolate ganache is the final drool worthy touch.

The recipe is not hard but keep in mind that this is a cheesecake so there is the wait time but oh so worth it with the first bite!

This is a beautiful and decadent dessert for the holidays!

We want to hear your thoughts so drop us a line

Love

The Morgan Sisters

Tanya’s Chocolate Cheesecake

Recipe by yvonneCourse: DessertCuisine: Ancient GreeceDifficulty: intermediate

Servings

16

servings

Prep time

30

minutes

Cooking time

2

hours 

2

minutes

Resting Time

30

minutes

Total time

3

hours 

2

minutes

Ingredients

• CRUST
  
  3/4 butter, softened
  
  1 1/4 cups flour
  
  1/4 cup sugar
  
  1 egg yolk

• CHEESECAKE
  
  5 8 oz packages cream cheese, softened
  
  1 3/4 cup sugar
  
  3 tbsp flour
  
  2 egg yolks
  
  5 eggs
  
  1/4 cup of milk
  
  1/4 tsp salt
  
  1 8 oz package semisweet baking chocolate squares, melted
  

• GARNISH
  
  1 cup 65% dark chocolate baking chips
  
  1 cup heavy cream, plus 2 tbsp

Directions

• In a small bowl with mixer on low, beat butter, sugar, flour and egg yolk until dough is well mixed. Scoop mixture onto plastic wrap, forming a disc. Refrigerate for 1 hour.
• Preheat oven to 400 F. Press about 1/3 of the dough into the bottom of a 10 inch springform pan. Refrigerate the rest of the dough. Bake the bottom crust for 8 minutes. Set aside to cool, and set oven to 475 F.
  
• In a large bowl, on medium, beat cream cheese until smooth. Reduce mixer to low, gradually add in the sugar and flour. Then add in the egg yolks, eggs and milk. Once this is all combined, add in the melted chocolate and beat on high for 5 minutes. This creates a nice fluffy batter. Set aside.
  
• Press reserved crust dough around the side of the pan to within 1 inch from the top. Pour the cheesecake batter into the pan, smooth out the top. Carefully tap the pan on the counter to remove any air pockets, and place into the 475 F oven. Bake for 12 minutes. Reduce the heat to 300 F and bake for another 50 minutes. Turn oven off, and leave the cheesecake in the oven to finish cooking for another 30 minutes. Cool on a cooling rack for 30 minutes. Cover tightly and refrigerate until completely chilled.
• For the topping, place the cup of heavy cream and chocolate into a microwave safe bowl, and heat on high for about a minute. Remove from microwave, and whisk until smooth. You may need to put it back into the microwave for another 30 secondes, depending on microwave settings.
• Pour some of the ganache onto the center of the cheesecake, and smooth it across the top, leaving the edges free. Microwave the 2 tbsp of heavy cream for 20 seconds, and whisk into the ganache. Don’t pour the cream in cold. It will cause the chocolate to break. Once the cream is whisked in, take the whisk or a spoon, and quickly drizzle across the top. Wrap tightly again and refrigerate until time to serve.
• To serve this Chocolate Cheesecake, have a tall glass of hot water, a long knife, and a towel on hand.
  Remove the ring from the cheesecake, and place onto a serving platter. Dip the knife into the hot water, wipe dry, and make the first cut. Very important!! Dip the knife back into the hot water and wipe clean in between every cut, for smooth, clean slices of cheesecake.

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