Facebook | Pinterest | Instagram Maybe we should just start calling it a blob. That’s what you’ll turn into eventually, I suppose, if you eat this chocolate cheesecake too many days in a row! I mean just kidding, chocolate cheesecake is totally a healthy choice that you should make today. Nothing brings family together quite like the food we make for each other, does it? I wanted to create a chocolate cheesecake version. On my first trial I actually tried using my kitchen torch to brûlée the top of this chocolate cheesecake, but wasn’t in love with that combo. The burnt sugar flavor is pretty delicate, and chocolate overwhelms it. It kind of just gets lost and doesn’t add anything to the cheesecake, I felt. Instead I wanted to bring in the gorgeous texture of the crème brûlée cheesecake, but with a ton of chocolate flavor. Oh, and a ridiculously thick ganache layer on top. I won’t tell anyone if you eat some of this ganache with a spoon. Here’s a quick overview of all the steps you’re going to take throughout this cheesecake process. Trust me when I say, these are NOT the full instructions. Scroll down to the recipe card down below for complete directions and all the tips and tricks you need to make your cheesecake a success! For the crust: For the cheesecake: For the ganache: I know it’s a ways off, but this would be a perfect dessert to serve either for Easter or for Mother’s Day. What mom wouldn’t want to wake up to this gorgeous cheesecake? (Children?? Are you listening??) No Bake Salted Caramel Cheesecake with Caramelized Bananas « this is so easy! No Bake Pumpkin Cheesecake with Pecan Graham Crumble « perfectly pumpkin-y for fall. Pressure Cooker Black Forest Cheesecake from Pressure Cooking Today Limoncello Cheesecake with Biscoff Crust from A Spicy Perspective
