Anna Sultana’s Dark Chocolate Cheesecake and Impossible Brownie Pie

Oh, my… tomorrow it will be February!
And in two weeks it will be Valentine’s Day.

Don’t panic... just plan a menu.

February first is National Dark Chocolate Day.
It’s a sign!
It’s still a stressful time, so why not make a cheesecake, preferably a chocolate cheesecake.
Chocolate may not be a scientifically backed aphrodisiac, but it is a traditional favourite.

Gotta love tradition!

We still have to get through another two weeks.
Impossible Brownie Pie is easy to make for supper.

Stay safe and well, everyone!


Hints:

Not a fan of dark chocolate?
You can substitute sweet or semi-sweet cooking chocolate or chocolate chips.

About the Dark Chocolate Cheesecake…
Due to the high moisture content of this cheesecake, you don’t need to bake it in a water bath to prevent cracks from appearing.

When cutting a cheesecake, clean your knife after each slice with a towel and hot water.
The warm clean knife will give you perfect slices every time.

About the Impossible Pie...
If you’re using a blender have it two minutes on high, stopping blender occasionally to stir.

Dark Chocolate Cheesecake

Preheat the oven to 350° F
Line the bottom of a 9-inch springform pan with parchment paper.

For the crust

Place in a large bowl
20 chocolate wafers, crushed
1 Tablespoon sugar
Stir together, then add
1/4 Cup butter, melted
Stir until evenly distributed.
Press the cookie crumb base into the parchment lined pan.
Bake for 5 to 7 minutes.
Set aside to cool.


For the cheesecake

Reduce the oven temperature to 325° F

Melt
10 ounces dark or semi-sweet chocolate, chopped

Place in a large mixer bowl
32 ounces cream cheese
Beat until smooth and creamy.
Add
1/3 Cup unsweetened cocoa powder
1 Cup sugar
Beat until the mixture is well blended.
Gradually add the melted chocolate.
Beat until the mixture is thoroughly blended.
Add one at a time, beating well after each addition
4 large eggs

Pour the chocolate filling over the baked crust.
Bake for 50 minutes, or until the centre is set.
Remove the cheesecake from the oven.

Allow it to rest at room temperature until completely cool.
Refrigerate for at least 4 hours.

Once cheesecake has cooled and set, make the ganache.

For the ganache

Place in a saucepan
5 ounces dark or semi-sweet chocolate
1 teaspoon sugar
1/2 Cup heavy cream 

Stirring constantly, melt together over low heat until completely smooth.
Pour and spread over the top of the cheesecake.
Refrigerate the cheesecake another 30 to 60 minutes to let the ganache set.

When ready to serve, run a knife under hot water, then run it around the edges of the cheesecake to loosen it from the pan.
Transfer from the springform pan to a cake stand or plate and serve.

Impossible Brownie Pie

Heat oven to 350°F
Grease a 9-inch pie plate

Melt and cool
4 ounces sweet cooking chocolate

Place in medium bowl
4 eggs
the cooled cooking chocolate
1/2 Cup Original Bisquick™ mix
1/2 Cup sugar
1/2 Cup packed brown sugar
1/4 Cup butter or margarine, softened
Beat all ingredients until smooth.
Pour mixture into the prepared pie plate.
Sprinkle over batter
1/4 Cup chopped nuts

Bake 30 to 35 minutes or until golden brown and knife inserted in the centre comes out clean.
Cool 5 minutes.
Serve with ice cream (optional)