Tanya's Chocolate Cheesecake

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.

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!
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.
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.
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.
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.
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.
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!

***A slice of Tanya’s Chocolate Cheesecake***

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/