Chocolate Cheese Cake
18 whole chocolate graham cracker sheets
1 stick of butter, melted
4 large eggs or 5 medium eggs
4 cream cheese bars 8oz
2 cups of semi-sweet chocolate chips
1 can sweetened condensed milk 14oz.
2 tbsp heavy whipping cream
2 tbsp of coffee Gevalia kaffe Chocolate Mocha brewed strong
2 tbsp flour
All ingredients must be at room temperature; including eggs (don’t crack until ready to use.)
Preheat oven to 350 degrees.
Using a food processor grind the graham crackers until crumbled, then set a side in a bowl.
Mix melted butter into graham cracker.
Heavily spray spring form pan (cheese cake pan) then press graham cracker mix into and along the sides pan forming the crust.
Once you have formed the crust place crust into oven and bake for 9 minutes.
Remove the crust and set aside.
Reduce oven heat oven temperature to 300 and hold at that heat.
Using a double boiler (or use a medium pot and a medium bowl that fits inside of the pot) heat over medium heat.
Add chocolate chips, heavy cream, and coffee to the boiler then whip until smooth, then set aside. Turn off heat and let chocolate stay warm on boiler.
In a large mixer or in a large mixing bowl beat cream cheese until fluffy.
Then gradually beat in sweetened condensed milk.
Stir your chocolate mixture to make sure it smooth then gradually stir chocolate into mixing bowl and mix until it well incorporated.
Make sure to use a spatula and scrape the bottom of the mixing bowl to check for lumps.
Add one egg at a time until that egg if fully incorporated into the batter.
Then mix in the flour well.
***Suggestion: use a water bath***
Before poring the batter onto the crust wrap cheese cake pan snuggly in heavy duty aluminum foil and set inside a large boiler pan and fill the broiler pan with a half inch of water.
Pour batter into the crust.
Then place in oven and let bake at 300 degrees for 1hour and 10minutes.
After cake has finished baking let cool until it reaches room temperature.
Once at room temperature refrigerate for 6 hours, and then cut.