Deep Dark Chocolate Cheesecake

Yield: Makes 12 servings

BON APPÉTIT | OCTOBER 2006

 

BY JEANNE THIEL KELLEY

Ingredients

Crust

• 24 chocolate wafer cookies (from one 9-ounce package)
• 1 tablespoon sugar
• 1/4 cup (1/2 stick) butter, melted

Filling

• 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

Topping

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

• Bittersweet chocolate curls

• *If unavailable, substitute another high-quality bittersweet chocolate.

Preparation

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.

http://www.epicurious.com/recipes/food/views/deep-dark-chocolate-cheesecake-236209

I halved the recipe and make it in cupcake pans.  Baked for 15-20 minutes.  Used chocolate gram crackers for the crust.  Garnished some with strawberries.  Incredible rich, may try in mini muffin tins in the future.

Was a big hit with family, especially Jim Wong's family =- Farrah said it didn't taste like it was diabetic friendly.  Was lazy and put all puree in instead of chilling leftovers separately.

http://www.diabeticlivingonline.com/recipe/cheesecake/no-bake-cheesecake-with-gingersnap-crust-and-mango-puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

+ enlarge

• Makes: 12 servings
• Serving Size: 1 wedge cheesecake and 1 tablespoon mango puree
• Carb Grams Per Serving: 19

Ingredients

•  Nonstick cooking spray
•  15 gingersnaps, crumbled
•  3 tablespoons butter, melted
•  2 tablespoons sugar
•  1/3 cup sugar 
•  1 envelope unflavored gelatin
•  1 cup boiling water
•  2 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
•  1 teaspoon vanilla
•  1 medium, ripe mango, peeled, seeded, and cut up
•  1 tablespoon lime juice

Directions

1.  For crust: Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and the 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
2.  In a small bowl, combine the 1/3 cup sugar and the gelatin. Add the boiling water; stir about 5 minutes or until gelatin is dissolved.
3.  For cheesecake filling: In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
4.  In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
5.  To serve, remove sides of the springform pan; cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges. Makes 12 servings (1 wedge cheesecake and 1 tablespoon mango puree per serving)

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 202 cal., 12 g total fat (7 g sat. fat), 36 mg chol., 206 mg sodium, 19 g carb. (1 g fiber, 13 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 2.5; Starch (d.e): 1;