This is my second dessert I made for mother's day with my mom in mind. I will say I have never made a cheesecake!!! I will be whipping up some more from now on. I love how this recipe uses the food processer to mix everything. It made it so easy. I actually made both of my desserts simultaneously and it wasn't difficult at all.
Low & Lush Chocolate Cheesecake
Source: Joelen's Culinary Adventures
recipe adapted from Dorie Greenspan
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
1/2 cup sugar
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
4 ounces bittersweet chocolate, melted and slightly cooled
1 graham cracker pie crust - homemade or store bought
Preheat the oven to 350 degrees.
Cut each bar of cream cheese into quarters and toss the pieces into a food processor, along with the sugar. Process, scraping down the bowl 2 or 3 times, for a full 2 minutes. You’ll see how dramatically the cream cheese changes; it will look like white velvet at the end of its beating. Add the eggs, vanilla and salt and give the batter 4 longish pulses, the scrape down the bowl and pulse 2 more times. Pour in the chocolate and pulse and scrape a few times to blend the batter well.
Remove the bowl from the processor and rap it hard on the counter a couple of times to de-bubble the batter. Scrape the batter into your prepared graham cracker crust.
Bake the cheesecake in the preheated 350 degree oven for 35 to 40 minutes if you are using a large store bought graham cracker crust or a 9-inch pan or 45 to 50 minutes if you are using a standard store bought graham cracker crust or an 8 1/2-inch pan. The top should be puffed and set, but if you tap the pan gently, the center of the cake will still be a little shaky–that’s just fine. Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or for up to 3 days. Garnish with whipped cream and chocolate, if desired, before serving.