CHOCOLATE CHEESECAKE
We made a version of this cake at the Blue Heron, and it was much sought after. In fact, there was a group of college students from China who came in daily just for this dessert. One woman in particular would order two pieces of cake cut into one big triangle and a giant iced mocha to wash it all down. She told me she had never had cheesecake before she moved to America, and her eyes would light up every time she ordered her daily double slice. I was always rather awestruck at her afternoon indulgence and could never decide if eating cheesecake every single day was the best idea or the worst. I am pretty sure it was the best. makes 8 to 12 servings
CRUST
20 Oreo cookies
5 tablespoons (72 g) unsalted butter, melted
CHEESECAKE
2 pounds (904 g) cream cheese, room temperature
1¼ cups (248 g) sugar
1 cup (227 g) sour cream, room temperature
2 teaspoons pure vanilla extract
½ teaspoon salt
2 tablespoons (29 g) unsalted butter, melted and cooled to room temperature
3 large eggs, room temperature
1 large yolk, room temperature
8 ounces (226 g) bittersweet chocolate, melted and cooled to room temperature
FOR THE CRUST: Adjust an oven rack to the middle position. Preheat the oven to 325°F.
Pulse the Oreos in a food processor fitted with the steel blade until they are broken down into crumbs. You should have 2½ cups (240 g) of crumbs. Add the butter and pulse 5 to 7 times, until incorporated. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool. After the pan has cooled, wrap just the sides in two layers of aluminum foil, with the shiny side facing out (this helps keep the sides of the cheesecake from browning).
FOR THE CHEESECAKE: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until light, fluffy, and completely smooth, 5 to 7 minutes. Scrape down the bowl repeatedly, making sure that by the end every tiny speck of cream cheese is silky smooth. Add the sugar and beat on medium until completely incorporated, stopping to scrape down the sides of the bowl, 3 minutes. Add the sour cream, vanilla, and salt and beat on medium for 2 to 3 minutes. Add the butter and mix on low until combined. With the mixer running on medium, add the eggs and the egg yolk one at a time, beating after each addition, just until combined and stopping to scrape down the sides of the bowl as needed. Add the melted chocolate and mix on low until combined. Use a spatula to mix the filling until it is a uniform color (this may take a few minutes). Check the bottom of the bowl for any white streaks.
Pour the filling over the cooled crust—it will come right up to the top—and use an offset spatula to smooth the top. Bang the bottom of the springform pan on the counter to help get rid of any air bubbles (I do this quite a few times, until most of the air bubbles that appear on the surface pop).
Set a roasting pan on the floor of the oven and fill it with 4 quarts of warm water. Place the springform pan on the middle oven rack and bake for 1 hour without opening the door. Check the cheesecake after 1 hour. The outer ring (2 to 3 inches) of the cheesecake should be slightly puffed and fairly firm, and the center should be set but still a bit jiggly when wiggled gently, resembling Jell-O. If the outer ring is not puffed, let the cheesecake cook another 10 to 15 minutes. If it is done, turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm, humid oven for 30 minutes.
Transfer the pan to a wire rack and let cool 5 to 10 minutes. Remove the foil from the pan, and carefully run a thin knife or offset spatula around the cake to help loosen it from the pan (this will help prevent cracking as it cools). Once the cake is completely cool, place a piece of parchment paper over the top of the pan (to keep condensation off the top of the cheesecake) and transfer to the refrigerator. Let chill at least 6 hours or overnight.
To remove the cheesecake from the pan, run a thin offset spatula between the sides of the cake and then gently remove the sides. Slide the spatula between the bottom of the crust and the pan to loosen and then carefully slide the cheesecake onto a serving plate. Pour the chocolate ganache onto the top of the cheesecake, right in the center. Using an offset spatula, cover the whole top with the ganache, carefully smoothing it out as you move it to the edges. If you want chocolate drips down the side of the cheesecake, gently push a little bit of the ganache over the edge until it starts to cascade down. Let the ganache set before slicing and let the cheesecake come to room temperature before serving.