Categories: Dessert: Chesecake
Ingredients
- 9 inch junior's dark chocolate
- sponge cake crust
- FOR THE CHEESECAKE:
- 10 oz. bittersweet or semisweet chocolate
- four 8 oz packages cream cheese, softened
- 1 2/3 cups sugar
- 1/3 cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy whipping cream
- FOR THE FUDGE MIRROR:
- 1/2 cup fudge ice cream topping
- 1 teaspoon light corn syrup
- FOR THE CHOCOLATE WEB:
- 4 oz. bittersweet or semisweet chocolate
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
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Melt the chocolate and set aside to cool. Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. beat in the melted chocolate. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter onto the crust.
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, preferably overnight, or at least 4 hours. Transfer to freezer for 1 hour.
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Make the fudge mirror. Stir the fudge topping and corn syrup together in a small saucepan over low heat just until warm and spreadable. Evenly spread over the top of the cake. then return to the freezer. (do not cover) until the mirror has set and is no longer sticky, about 1 hour.
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Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. decorate with a chocolate web.
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Refrigerate the cake until ready to serve. Slice the cold cake with a sharp straight edged knife, not a serrated one. Cover any leftover cake and refrigerate or freeze for up to one month.