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Categories:
cooking spray chocolate wafer cookies cream cheese sugar eggs heavy cream vanilla chocolate cocoa meringue cookies peanuts
Viewed: 72 - Published at: 6 years agoIngredients
- Cooking spray
- 6 chocolate wafer cookies
- 20 ounces cream cheese (2 1/2 eight-ounce packages), at room temperature
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 2 meringue cookies, coarsely crushed
- 2 tablespoons salted peanuts, chopped
Method
- Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack.
- Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil.
- Coat the inside of the pan with cooking spray.
- Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add the sugar, eggs, 3/4 cup cream and the vanilla.
- Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
- Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds.
- Stir in the cocoa powder until smooth.
- Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each).
- Stir the melted chocolate mixture into one of the batters.
- Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread.
- Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
- Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes.
- Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes.
- Remove the cheesecake from the water bath and transfer to a rack.
- Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
- Remove the springform ring.
- Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts.
- Press into the sides of the cake.
- TIP: To get clean cuts, dip your knife in hot water and wipe dry between slices.
- Photograph by Johnny Miller
