DOUBLE CHOCOLATE CHEESECAKE (Gluten-Free)

I bake and cool this perfectly luscious chocolate cheesecake in a bain marie (water bath) to prevent overbaking and to avoid cracks in the cake. It’s best to make the cake a day ahead as it needs to cool completely in the bain marie and then thoroughly chill and rest for several hours in the fridge. Read through entire recipe before beginning. There’s nothing difficult, but there are numerous steps. (I sometimes melt the chocolate first to give it sufficient time to cool while I make the crust and let that cool.) Whipped cream is a lovely accompaniment to this dessert. (Adapted from a recipe for Triple Chocolate Cheesecake by by Abigail Johnson Dodge/FINE COOKING MAGAZINE)

makes one (9-inch) cheesecake using a springform pan

Ingredients

CRUST:

1 ½ cups (6 oz/170grams) pecans (can sub walnuts)
¼ cup (2 oz/57 grams) granulated sugar
½ teaspoon EACH ground ginger and cinnamon
4 tablespoons (2 oz./57 grams) salted butter, melted

FILLING: SOUR CREAM MIXTURE

½ cup (4 oz/113 grams) sour cream
2 teaspoons (1/2 oz/ 14 grams vanilla
2 teaspoons (.7 oz/20 grams) instant coffee or espresso powder

FILLING: MELTED CHOCOLATE

8- ounces (227 oz) bittersweet chocolate

FILLING: CREAM CHEESE MIXTURE:

3 (8 oz/681 grams) packages cream cheese at room temperature
¼ teaspoon table salt
3 tablespoons (1 1/2 oz/43 grams) cocoa powder, sifted if lumpy (plus extra for serving)
1 ¼ cups (9 oz/255 grams) granulated sugar

FILLING: EGGS--3 large eggs at room temperature

Instructions

HEAT WATER FOR BAIN MARIE/MAKE CRUST: Heat oven to 350 F. Set rack at center. Heat a kettle of water for the bain marie to boiling, then turn down to keep hot until needed. In food processor, pulse walnuts with sugar, ginger, and cinnamon until finely ground. Pour in butter and pulse until mixture is like moist sand. Using a small sheet of plastic wrap or a flat-bottomed measuring cup (or both), press the crumbs evenly into the bottom of the pan and half way up the sides of a 9-inch springform pan. Place pan on a rimmed baking sheet. Bake 12 minutes and remove to a rack while you make the filling. When cool, wrap the springform pan bottom and half-way up the sides tightly with two layers of aluminum foil.
REDUCE OVEN TEMPERATURE TO 300 F.
MAKE THE SOUR CREAM MIXTURE: Mix together the sour cream, vanilla, and instant coffee in a cup and set aside.
MELT THE CHOCOLATE: In a double boiler over medium heat (or in a microwave) melt chocolate and stir until smooth. Set aside to cool slightly.
PUT THE FILLING TOGETHER:
*Beat the cream cheese: In a stand mixer fitted with a paddle attachment or using a hand-held mixer in a large bowl, beat the cream cheese, salt, and cocoa powder until very smooth and fluffy, scraping down the sides of the bowl and the paddle or beaters frequently.
*Add the sugar and continue beating until well-blended and smooth.
*Scrape the melted chocolate into the bowl; beat until blended.
*Beat in the sour cream mixture until well-blended.
*Add the eggs, one at a time to the filling, and beat until just blended. Don’t overbeat after the eggs have been added or the cheesecake will puff too much.
If the water isn't hot, bring it once again to a boil.
POUR THE FILLING INTO THE COOLED CRUST in the foil-wrapped pan and smooth the top evenly. Put the filled pan in the center of a deep roasting pan or similar casserole, etc., and place it on the center rack--pulled out just a little-- of the heated oven. Carefully pour the boiling water into one corner of the roasting pan so that it comes up nearly half-way up the sides of the springform cake pan. Using two mitted hands, gently push the rack into the oven.
BAKE THE CAKE 70-90 * minutes OR until the center barely jiggles when nudged. Start checking at 65 minutes. The center should not be done; it will finish baking and firming up as it cools. Carefully remove entire roasting pan with the cake and water to a cooling rack and let everything rest for several hours until completely cool. Remove cake from the water bath, discard foil, dry bottom with towels, cover tightly with plastic wrap, and refrigerate several hours or overnight for best texture and flavor.
SERVE: Unclasp the pan’s ring and remove it. Using the left hand to hold the ring, push the bottom of the pan with the cake up through the ring with the right hand and slide it onto a serving platter. Dust top of cake with extra cocoa through a small sieve. Slice with a knife dipped in water, wiping knife between slices with a paper towel to insure clean slices. Serve with whipped cream if you like. Store leftovers up to one week well-wrapped in the fridge or for one month in the freezer.
*original recipe indicates 60-70 min baking time for the cake alone to bake (no bain marie)

Notes

Baker's Note: I also like to make this in the food processor. Make the crust first and, while it bakes, wash the food processor bowl before making the filling.