“Too much of a good thing can be wonderful.”
“Some days are meant to be counted, some days are meant to be weighed.”
Admittedly, my affair with the cheesecake has been rocky. The explanation is simple- Back when we were in NYC, I devoured slice after slice every so often that slowly I couldn’t help but drift away. Let me clarify, that didn’t stop me from baking them in my kitchen….the husband, the brothers & the students were duly pampered and rightfully indulged. It’s been a while now and after a prolonged break, I’m more than ready to begin my journey for the second time, with this decadent Chocolate Cheesecake.
It began with a sinful craving for chocolate and somehow landed at a cheesecake with tons of chocolate. Yogurt & condensed milk being the primary ingredients, this dessert is perfectly creamy, soft, luscious & imbued with velvety, melted dark chocolate. A cheesecake can’t exist without a firm foundation aka the graham cracker crust (which happens to be my favourite part) and as if the chocolate wasn’t enough, there’s also a dark chocolate ganache layer.
Dark chocolate just happens to be an epitome of pure indulgence for me but I’m sure Milk/Semi sweet would taste just as rich and appease adequately. Be warned though, an overnight refrigeration & a lingering aroma can drive you impatient, like it did me, imploring you to hastily remove the cheesecake from it’s tin and snatch a spoonful, even if it’s the middle of the night.
|RECIPE FOR EGGLESS CHOCOLATE CHEESECAKE (Made in a 6 x 3″ springform pan)
For the crust-
3/4 cup graham cracker crumbs
6 tbsp of melted butter
For the Dark Chocolate Ganache-
85 grams, Dark chocolate, chopped roughly
85 gms heavy cream
For the cheesecake mixture-
200 gms hung yogurt ( you will need 400 gms of loose yogurt)
150 gms loose yogurt
300 gms Condensed Milk
170 gms Dark Chocolate, Chopped roughly
1 tbsp unsweetened cocoa powder (optional)METHOD
1. Prepare the hung curd- 400 gms yogurt has to be hung overnight using a cheese cloth. It will be ready to use in the morning.
2. Using a pastry brush, grease the springform pan with melted butter
3.To make the graham cracker crust-
-Mix the crumbs and the melted butter in a bowl. Transfer the contents to the springform pan and press into the base, using your hands or the back of a glass.
-Refrigerate for 30 minutes4. To make the Chocolate Ganache-
-As the base is chilling in the refrigerator, make your ganache.
-Keep your chopped/grated chocolate in a medium sized bowl.
– Heat the heavy cream in a small cup in the microwave for 1 minute.
-Remove the milk from the microwave and add it to the chocolate. Cover the bowl with a lid for 2 minutes, then using a whisk mix well and ensure that the cream & chocolate have been well incorporated with no lumps.
-Pour this onto the graham cracker base and again place in the refrigerator until you prepare the yogurt mixture.5. To make the cheesecake mixture-
-Preheat oven to 350F.
– In a large bowl, add the hung yogurt, loose yogurt & condensed milk and mix well using a hand mixer(for a minute or 2) ensuring there are no lumps.
-Chop the chocolate, roughly into tiny pieces and place in another medium sized bowl.
-To temper the chocolate, place the chocolate in the microwave for 15 seconds. Remove and stir. Repeat this two more times and a maximum of 3 times and you will get a velvety, medium consistency , melted chocolate. Stir to remove lumps.
-Next, with the hand mixer in one hand, add the melted chocolate into the yogurt mixture and whisk for another minute until you get a deep brown, smooth batter.
-Pour this onto the chilled ganache and bake for 12-13 minutes only. (since mine was a 3″ high pan I baked it for 13 minutes, else 10 minutes will do.)
-Immediately place in refrigerator to chill overnight.
-Next morning, remove the outer covering of the springform pan and dust some cocoa powder on top.
The recipe has been partially adapted from a popular blog, Passionate About Baking by Deeba Rajpal. Be sure to check it out because baking & cooking aside what will also leave you hooked in awe is the still life photography she presents.
Do stop by my other blogs on travel & art,
The Travel Bug Bit Me
Divya’s Art Room