Double-Chocolate Cheesecake Recipe from Bon Appétit
Source: epicurious.com
TL;DR
- Bon Appétit published Double-Chocolate Cheesecake recipe in 2004.
- Rich filling uses 12 ounces semisweet chocolate, baked in water bath.
- Serves 10-12, rated 4.8/5 by 194 reviewers.
The story at a glance
Epicurious features the Double-Chocolate Cheesecake recipe from Bon Appétit, published August 20, 2004. It details a multi-layer dessert with chocolate wafer crust, coffee-infused chocolate filling, and glossy glaze. High user rating of 4.8 from 194 reviews keeps it popular.
Key moments & milestones
- Preheat oven to 350°F, prepare 9-inch springform pan with foil.
- Make crust from 9-ounce box chocolate wafers and 6 tablespoons melted butter.
- Prepare filling with 12 ounces chopped semisweet chocolate melted in 1 1/2 cups cream and coffee.
- Bake in water bath for 1 hour, cool in oven 45 minutes, chill overnight.
- Top with glaze from 4 ounces chocolate and 1/2 cup cream, set 2 hours.
Signature highlights
- Crust: 1 9-ounce box chocolate wafer cookies, 6 tablespoons unsalted butter.
- Filling: 2 8-ounce packages cream cheese, 3/4 cup sugar, 1 cup sour cream, 3 eggs.
- Coffee powder enhances chocolate flavor in 1 1/2 cups whipping cream base.
- Glaze: Boil 1/2 cup whipping cream, melt 4 ounces semisweet chocolate.
- Total servings: 10 to 12.
- Rating: 4.8 out of 194 reviews.
Why it matters
Rich chocolate cheesecakes remain staples in home baking repertoires. Readers gain precise steps for reliable results using common ingredients. Watch for holiday adaptations or user variations.