Cheesecake Black

 

Ingredients:

For the black cookie crust:

2 cups chocolate sandwich cookies (cream removed),

finely crushed

1/2 cup unsalted butter, melted

For the black cheesecake filling:

24 oz (680 g) full-fat cream cheese, softened

1 cup granulated sugar

3 large eggs, room temperature

1 cup heavy cream

6 oz (170 g) dark chocolate (70% cocoa), melted and

cooled

1/4 cup black cocoa powder

1 teaspoon vanilla extract

1 tablespoon cornstarch

1/4 teaspoon salt

For the dark glaze (optional):

1/2 cup heavy cream

4 oz (115 g) dark chocolate, chopped

Directions:

Preheat oven to 325°F (160°C). Line the bottom of a 9-

inch springform pan with parchment paper.

Mix crushed cookies with melted butter until fully

combined. Press firmly into the base of the pan and chill

for 15 minutes.

In a large bowl, beat cream cheese and sugar until

completely smooth.

Add eggs one at a time, mixing gently on low speed after

each addition.

Mix in heavy cream, melted dark chocolate, black cocoa

powder, vanilla, cornstarch, and salt until silky and

uniform.

Pour the filling over the prepared crust and smooth the

surface.

Bake for 55–60 minutes, until edges are set and the

center slightly jiggles.

Turn off oven, crack the door open, and allow

cheesecake to cool inside for 1 hour.

Refrigerate for at least 6 hours or overnight.

For the glaze, heat cream until steaming, pour over

chocolate, stir smooth, and spread over chilled

cheesecake.

Prep Time: 25 minutes | Cooking Time: 60 minutes |

Total Time: 1 hour 25 minutes (+ chilling)

Kcal: 480 kcal | Servings: 10 servings