Cheesecake is a dessert that can be easily manipulated to include a multitude of flavors. If you’re familiar with the basics of baking, recipes can be worked to match any type of flavors. This chocolate cheesecake is one unique recipe that incorporates new flavors without sacrificing the fluffiness or shape of a traditional cheesecake.
Story by Abby Morgan
Photos by Benji Hickerson
1 cup digestive cookies, crushed
¼ butter, melted
¼ cup sugar
1 ½ cup heavy cream
16 oz. cream cheese, room temperature
½ cup sugar
1 tsp. vanilla
2 ripe bananas, mashed
1 cup dark chocolate, melted and cooled
½ cup dark chocolate, melted
½ cup heavy cream
Preheat the oven to 325° F
Crush the cookies into very small crumbles. This can be done in a ziploc bag with a rolling pin/fork/hand or a blender.
Add the melted butter and sugar to the crumbs in a small bowl.
Using a cheesecake pan, press the crumbs down into the bottom of the pan. Then wrap the outside of the pan with aluminum foil so that there are no holes for water to seep through.
Put the pan into the freezer for 10 minutes.
Mix the cream cheese and sugar together in a large bowl until creamy
In a separate small bowl, whisk the heavy cream until stiff peaks form. A mixer will expedite this process but isn’t necessary
Fold the eggs, vanilla, banana,and chocolate into the large bowl. It is important not to overmix so once the ingredients aren’t visibly separated, stop mixing.. Lastly, fold in the heavy cream gently until it is incorporated. Keep folding the mixture until it is one color and smooth,
Pour the cream cheese mixture into the cheesecake pan.
Take a large bowl and fill it with water. Double check that the cheesecake pan is entirely sealed with aluminum and place it in the water bowl.
Bake for 50 minutes or until the cheesecake sets. Let it cool for 15 to 20 minutes.
In a small pot, heat up the heavy cream for the topping until it simmers. Add in the chocolate and let it entirely melt.
Allow the topping to entirely cool before adding it to the cheesecake and enjoy. Sliced bananas or shaved chocolates can be added once the chocolate has cooled on the cheesecake for decorations.
Refrigerate overnight or for 4 hours before serving.