I have a recipe for cheesecake that I call Death by Chocolate Cheesecake. I call it this because I legitimately once sent a girl to the hospital with it.
This is what went down.
A few years ago, I planned a birthday party for myself and decided that I wanted to make a chocolate cheesecake for my birthday cake. I had made it before, but this time I went a little chocolate crazy. Knowing I had a girl with an extreme lactose intolerance, however, I also made – from scratch – an apple pie just for her.
Now, the party day came along and the cake came out wonderfully. I mean, people tried this thing and were raving about it. My friend with the lactose intolerance refused to be left out, and told me, “one bite won’t hurt,” so I cut her a tiny little sliver. She tried it, and raved about it. Having served everyone their cake, I left out the remaining cake so that whomever wanted more could take it.
My friend had two slices.
Now, keep in mind, her lactose intolerance was bad. And this cake, as you’ll see, had all sorts of chocolate, and is insanely rich. I once had a guy ask for a slice twice the size of the one I gave him and he couldn’t finish it – and this guy is a bottomless pit when it comes to dessert.
That evening, she headed home.
Early the next morning, her mother had to take her to the hospital to get her stomach pumped.
I heard about this, and I called her, wanting to make sure she was ok, and to apologize for making her sick, saying that next time she should stick with the pie.
That cake was worth the trip to the hospital. And, given the chance, she would do it again.
Definitely the best review I have ever had.
Death by Chocolate Cheesecake
(note: I tend to find recipes and adapt them as I go. The base for this recipe is from Hershey’s Chocolate Recipes cookbook)
Serves 10-14, depending on how rich your guests can handle their dessert.
1 1/2 cups of Oreo cookie crumbs
1/4 cup sugar
1/3 cup butter (or margarine) melted
Stir together crumbs, sugar and butter in medium bowl. Press mixture onto bottom and half way up side of 9″ springform pan.
16oz softened cream cheese
3/4 cup & 2tbsp sugar (divided)
1/2 cup & 1/4 cup cocoa
2 tsp vanilla extract (this is a rough estimate; I usually use a bit more)
8oz sour cream
1 oz milk/dark chocolate.
Heat oven to 375*
Beat cream cheese, 3/4 cup sugar, 1/2 cup cocoa, and (approx) 1 tsp vanilla in a large bowl until smooth. Add eggs, and beat until blended. Stir in chocolate chips. Pour into prepared crust.
Bake 20 minutes. Remove from oven to wire rack.
Cool 15 minutes.
Increase oven temp to 425*
Stir together sour cream, 2 tbsp sugar, and 1 tsp (approx) of vanilla. Stir until smooth. Add 1/8 cup cocoa. Spread over baked filling.
Bake for ten minutes.
Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely, remove the side of the pan.
Using sieve, use remaining 1/8 cocoa (or more if necessary) to evenly coat the top of the cake. Evenly shave the 1 oz of chocolate over the top of the cake.
Refrigerate until cold.