MAYAN CHOCOLATE CHEESECAKE

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MAYAN CHOCOLATE CHEESECAKE image

Categories     Cheese     Dessert     Bake     Fourth of July     Valentine's Day     Christmas Eve

Yield 1 cheesecake Serves:12-16

Number Of Ingredients 16

Crust ingredients:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Filling ingredients:
1 1/2 pounds (three 8-oz. packages) cream cheese, room temperature
3/4 cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
Pinch salt
7 oz. dark chocolate, melted and slightly cooled (Callebaut or Lindt Excellence)

Steps:

  • Instructions for crust: 1.Place a rack in the center of an oven and preheat to 325 degrees. Butter a 9-inch springform pan and place on a baking sheet lined with a silicone mat. 2. In a medium bowl, stir together the crumbs, sugar and cinnamon. Pour in melted butter and mix. Pour crumbs into the prepared pan and press evenly over bottom and up sides of pan. Freeze crust for 10 minutes, then bake for 10 minutes. Cool on a rack while making filling. Instructions for filling: 1. Cut each cream cheese brick into quarters and put into a food processor fitted with a metal blade. Add the sugar and process, scraping down the bowl 2 or 3 times. Process for about 2 minutes. Add the eggs, vanilla, cinnamon, pepper, allspice, cayenne pepper, and salt and pulse again about 4 times, scrape down the bowl and pulse twice again. Pour in the cooled chocolate, pulsing and scraping to blend well. 2. Remove bowl from processor and rap it on the counter to loosen bubbles. Using a spatula, scrape batter into cooled crust. 3. Bake cheesecake for 45 to 50 minutes. The top should be puffed and set, but the center should still jiggle a little when gently tapped. Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or up to 2 days. 4. To serve, run a blunt knife around the inside of the pan to loosen the crust, then release the spring and remove the ring.

Samar Mansoor
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This Mayan chocolate cheesecake is the perfect dessert for any chocolate lover. It's rich, decadent, and absolutely delicious.


pansilu lakshitha
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This cheesecake was a bit too dense for my taste, but the flavor was still good.


Kwanda Ngwenya
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I'm not a big fan of cheesecake, but this Mayan chocolate cheesecake is amazing! I love the rich chocolate flavor and the creamy texture.


Sierra Ruelas
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This Mayan chocolate cheesecake is a great way to impress your friends. It's so unique and delicious.


Muhumuza Mesarch
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I've never had Mayan chocolate cheesecake before, but this recipe is a winner! I'll definitely be making it again.


Tiffany Massie
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This cheesecake is divine! The perfect balance of chocolate and spice.


Kasozi Abdul
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Not a fan of this Mayan chocolate cheesecake. The chocolate flavor was too strong for my taste.


Belinda Phyaal
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This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and unique.


Krishna Vai
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Wow! This Mayan chocolate cheesecake is so rich and decadent. I love the hint of spice from the chili powder.


Joan kamau
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I had some trouble getting the crust to set properly, but the filling was amazing! I'll definitely be trying this recipe again.


Mastar Sajjad
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This Mayan chocolate cheesecake is the perfect dessert for a special occasion. It's stunning to look at and even more delicious to eat.


Dictator Y T
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This cheesecake was a bit too sweet for my taste, but the chocolate flavor was spot-on. I'll try reducing the sugar next time.


Annabel Acto
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I've made this Mayan chocolate cheesecake twice now, and it's become a family favorite. The crust is perfectly crumbly, and the filling is rich and decadent. Love it!


mohammed helmy
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This Mayan chocolate cheesecake was a hit at my dinner party! The rich chocolate flavor and creamy texture were divine. I highly recommend this recipe.