Tuesday, October 13, 2009

Jon-Marc's Deep Dark Chocolate Cheesecake PART1 and PART 2

The Naked Baker, Jon-Marc McDonald, makes his most famous dessert to date, a Deep Dark Chocolate Cheesecake from the October / 2006 issue of Bon Appetit magazine. He also gets naked and highlighted in part 2 of the video.

Part 2 and the full recipe after the jump

Deep Dark Chocolate Cheesecake Bon App├ętit | October 2006

by Jeanne Thiel Kelley

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Yield: Makes 12 servings
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted

1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs

3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon sugar

Bittersweet chocolate curls

*Use Ghirardelli 60%. Trust me!
For crust:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:

Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.


Victoria Beecher said...

Thank you for posting your deep dark chocolate cheesecake recipe. I will attempt to make it as yummy as yours. You look so handsome in the video! You are naturally talented, adorable, and entertaining. I thoroughly enjoyed watching your performance. Love, Vic

::Sarah:: said...

Thank for the recipe. I will try it with my mum. :)

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