Chocolate Cheesecake #ValentinesSweets

With a deep chocolate crust and a chocolate filling this cheesecake is certain to show your love to your Valentines who are chocoholics.

The Festive Foodies are celebrating Valentine's Day today.......

Michaela of An Affair from the Heart, invited us to join her today saying: "Let's show our love for the sweetest day of the year - VALENTINE'S DAY! Think, sweets, pink, red, hearts and LOVE! Recipes for Valentine Cocktails and Sweets only."

Michaela specifically stated NO SAVORY RECIPES....I think that might have been aimed at me LOL. 

We just came off Chocolate Week where I shared savory chocolate recipes for all 5 days.  Take a look at my Pork Tenderloin with Chocolate Molasses Gravy, Chicken Mole Tacos, Chocolate Pomegranate Crostini, Roasted Carrots with Chocolate Balsamic Glaze, and Gamberi al Cioccolato.

I had also recently posted a Chocolate Coffee Martini that could do double duty as both a cocktail and a dessert.

So I was more than ready to make a SWEET CHOCOLATE RECIPE, and this cheesecake absolutely fills the bill.  Let's take a look at the sweets and cocktails the others are sharing.......

• An Affair from the Heart - Valentine Oreo Bark
• Fresh April Flours - Red Velvet Bundt Cake
• Hostess At Heart - Easy Valentine’s Day Fudge Recipe
• Lemon Blossoms - Pink Champagne Cake
• Family Around the Table - Chocolate Peanut Butter Bundt Cake with Peanut Butter Glaze
• A Day in the Life on the Farm - Chocolate Cheesecake
• Daily Dish Recipes - Chocolate Covered Strawberry Cupcakes
• The Fresh Cooky - Red Velvet Donuts
• Devour Dinner - Dessert Charcuterie Board
• Jolene's Recipe Journal - Copycat Flaky Puffs
• Art of Natural Living - Bailey's Chocolate Martini
• Jen around the world - Strawberry Mojito Mocktail
• Kathryn's Kitchen Blog - Sugar Cookie Bars
• Soulfully Made - Easy Red Velvet Brownies
• The Redhead Baker - Chocolate-Covered Strawberry Layer Cake
• Magical Ingredients - Soft White Chocolate Strawberry Fudge
• Take Two Tapas - Valentine's Pretzel Hugs
• SueBee Homemaker - Chocolate Cake for Two
• Palatable  Pastime - Strawberry White Hot Chocolate
• The Spiffy Cookie - Red Velvet Molten Lava Cakes
• Hezzi-D's Books and Cooks - Pomegranate Moscow Mule
• Books n' Cooks - French Martini
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice - Nutty M&M Peanut Butter Cup Valentine Cookies

 

I had recently won a cookie contest with my Grandma Lily's Thumbprints sponsored by Quail and Olive.  I received a great package of products including the Cacao and Vanilla Paste.  I was excited to use them and this recipe was perfect for that as well.

This cheesecake is decadent and delicious just as it is but the beauty of it is that you can top it with whatever other flavors your Valentine loves.  My Valentine loved his with strawberry syrup and a strawberry garnish.  You could also use caramel and nuts or just a dollop of whipped heavy cream.  

Desserts, Chocolate, Cheesecake

Desserts

American

Yield: 12 servings

Author: A Day in the Life on the Farm

Chocolate Cheesecake

With a deep chocolate crust and a chocolate filling this cheesecake is certain to show your love to your Valentines who are chocoholics.

Prep time: 30 MinCook time: 1 H & 20 MInactive time: 1 H & 30 MTotal time: 3 H & 20 M

Ingredients

Crust

• 6 T. butter, room temperature
• 1/2 c. sugar
• pinch of salt
• 1/2 t. vanilla paste
• 1/4 c. cocoa, unsweetened
• 1 c. flour

Filling

• 1/2 c. milk
• 2 c. semisweet chocolate chips
• 1 t. instant coffee granules
• 3 (8 oz) pkgs cream cheese, room temperature
• 1 c. sugar
• 4 eggs, room temperature
• 1/2 t. vanilla paste
• 2 T. flour

Instructions

For Crust

1. Place the butter, sugar, salt, vanilla, cocoa, and flour in the large bowl of a stand mixer, fitted with the paddle attachment. Mix on low speed until well combined.
2. Press into the bottom of a 9 1/2" springform pan and place into the freezer for at least 30 minutes.
3. Bake the chilled crust in a preheated 400* oven for 15-20 minutes, until set and no longer wet looking in the center.
4. Remove from the oven and let cool completely. Cover the bottom of the pan and and up the sides with a double layer of aluminum foil. Set aside.

For Filling

1. Combine the chocolate chips and milk in a microwave safe bowl. Heat at high speed for 1 minute, stir and continue to heat in 15 second intervals, stirring after each, until melted and smooth. Set aside.
2. In large bowl of stand mixer, fitted with the paddle attachment, combine the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well and scraping bowl, after each. Stir in the vanilla and flour. Add the chocolate and mix at low speed until thoroughly combined and smooth.
3. Pour the filling onto the crust in the pan. Place the pan into another pan, large enough to contain it and add 1" of hot water to the larger pan. Place the pans into a preheated 400* oven and bake for 55 minutes. Turn the oven off, crack open the door and leave the cheesecake for another hour.
4. Remove the cheesecake from the water bath, remove the aluminum foil and let cool completely on a wire rack. Refrigerate until ready to serve.

Notes

Adapted from a recipe by King Arthur Flour

Nutrition Facts

Calories

403.11

Fat (grams)

19.63 g

Sat. Fat (grams)

11.32 g

Carbs (grams)

55.19 g

Fiber (grams)

2.33 g

Net carbs

52.87

Sugar (grams)

43.35 g

Protein (grams)

6.58 g

Sodium (milligrams)

125.93 mg

Cholesterol (grams)

87.84 g

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