Paula Deen Luscious Chocolate Cheesecake

Paula Deen Luscious Chocolate Cheesecake is a silky make-ahead dessert with a chocolate wafer crust, bittersweet filling and fresh strawberries, ready in 1 hour 30 minutes plus an overnight chill. Save this easy chocolate cheesecake for your holiday table, Sunday dinner or church supper, since it feeds 10 to 12.

Bake the cheesecake in a water bath with the springform pan wrapped in a double layer of foil. Skip that and the filling cooks unevenly, and water can seep into the crust.

Paula folds 1 cup of the cream cheese mixture into the melted chocolate first to lighten it, so the two batters blend smoothly with no streaks. She also finishes it with a quick bittersweet glaze and fresh strawberries, so you get a bakery look with no special tools.

Paula Deen Luscious Chocolate Cheesecake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

520

kcal

A thick chocolate cookie crust holds a dense, creamy chocolate filling that bakes gently in a hot water bath. After an overnight chill it slices cleanly, then gets a glossy chocolate drizzle and fresh strawberries on top.

Ingredients

• 1 9-ounce box chocolate wafer cookies
  

• 6 tablespoons unsalted butter
  

• 1 1/2 cups heavy cream
  

• 1 tablespoon unsweetened cocoa powder
  

• 1 11 1/2-ounce bag bittersweet chocolate chips
  

• 2 8-ounce packages cream cheese
  

• 3/4 cup sugar
  

• 1 tablespoon cornstarch
  

• 1 cup Sour cream
  

• 2 teaspoons vanilla
  

• 3 large eggs
  

• 1/4 cup heavy cream
  

• 2 ounces bittersweet chocolate
  

• 1 quart strawberries
  

Directions

• Prepare the pan: Preheat the oven to 350°F, then grease a 9-inch springform pan and wrap the outside with a double layer of foil. That foil keeps the water bath from leaking in later.
• Make the crust: Grind 1 box chocolate wafer cookies finely in a food processor, then add 6 tablespoons melted unsalted butter and process until blended. Press it into the bottom and partly up the sides of the pan, then chill it in the refrigerator.
• Melt the chocolate: Combine 1 1/2 cups heavy cream and 1 tablespoon unsweetened cocoa powder in a saucepan over medium heat. Stir until the cocoa dissolves, then reduce the heat and whisk in the bag of bittersweet chocolate chips until smooth, and set it aside to cool.
• Beat the batter: Beat 2 packages cream cheese with 3/4 cup sugar until smooth, then beat in 1 tablespoon cornstarch. Add 1 cup sour cream and 2 teaspoons vanilla, then the 3 eggs one at a time, beating after each.
• Combine the fillings: Fold 1 cup of the cream cheese mixture into the cooled chocolate to lighten it. Then scrape the chocolate mixture back into the cream cheese mixture and whisk until smooth.
• Bake in a water bath: Pour the filling into the springform pan and set it inside a large baking pan filled with 1 inch of hot water. Bake about 1 hour, until just set and slightly puffed.
• Cool and chill: Let the cake cool in the baking pan on a wire rack. Then cover it with plastic wrap and chill overnight.
• Glaze and serve: Bring 1/4 cup heavy cream to a boil in a small saucepan, then reduce the heat and whisk in 2 ounces chopped bittersweet chocolate until combined. Once it cools, loosen the cake with a knife, remove the pan sides, arrange 1 quart strawberries on top and drizzle with the glaze.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Cuisinart 14-cup food processor, Cuisinart 16-inch roasting pan with rack, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does this cheesecake need to chill overnight?

The long chill lets the filling set fully so it slices cleanly instead of slumping. It also deepens the chocolate flavor, so don't try to rush it.

Can I use semisweet chips instead of bittersweet?

Yes, semisweet chocolate works if that's what you have. The cheesecake will taste a little sweeter and less intense, so you may want to keep the glaze bittersweet for balance.

How do I store leftover chocolate cheesecake?

Cover it and keep it in the refrigerator, where it holds well for a few days. Add the strawberries just before serving so they stay fresh and don't bleed into the glaze.

Can I make it without a food processor for the crust?

Put the cookies in a zip-top bag and crush them with a rolling pin until fine. Then stir in the melted butter and press it into the pan the same way.

How do I know the cheesecake is done baking?

It should look just set and slightly puffed after about 1 hour. A little wobble in the center is fine, since it keeps setting as it cools and chills.