Chocolate Lover's Cheesecake From MY New Book!

Learn how to make my Chocolate Lover’s Cheesecake recipe with Strawberry Compote, an exclusive from the Weeknight Family Favorites chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! This cheesecake is a decadent but simple recipe that can be made any time, or even in advance! 🍓🍫

**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day here so you can get it the day it releases, October 25, 2022.

More about Bigger Bolder Baking Every Day
In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of 125 simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.

GET THE FULL RECIPE with Measurements & Instructions below:

Makes one 9-inch cheesecake (10 servings)

INGREDIENTS

Chocolate Cheesecake
* 27 Oreo cookies (10 ½ oz/300 g), crushed
* 2 cups (12 oz/340 g) chopped bittersweet chocolate
* 3 cups (1 lb 8 oz/680 g) full-fat cream cheese, at room temperature
* 1 cup (8 oz/225 g) granulated sugar
* 3 large eggs, at room temperature
* 1 cup (8 oz/225 g) sour cream
* 2 teaspoons vanilla extract

Strawberry Compote
* Makes 2 cups (282 grams)
* 3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered
* ¼ cup (2 oz/ 57 g) granulated sugar
* 2 tablespoons water
* 2 teaspoons fresh lemon juice

INSTRUCTIONS
To make the cheesecake:
1. Preheat the oven to 350°F (180°C). Firmly press the crushed Oreos into an even layer over the bottom of a 9-inch springform pan. Set aside.
2. Place the chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth, then set aside to cool slightly. (Alternatively, melt the chocolate using a double boiler.)
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and sugar together until smooth. Pour in the melted chocolate and mix until combined.
4. Add the eggs one at a time, beating each until incorporated before adding the next. Add the sour cream and vanilla and mix until evenly combined.
5. Pour the batter over the Oreo crust and smooth the top.
6. Bake for 50 to 60 minutes, until the cheesecake looks firm yet still jiggles a little in the middle.
7. Remove from the oven and carefully run a knife or spatula around the inside edge of the pan to loosen the cheesecake (this helps prevent the surface from cracking as it cools). Let cool in the pan to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.
8. When ready to serve, remove the springform ring, then slice and top with the whipped cream and strawberry compote. Store leftovers, covered, in the fridge for up to 3 days

To make the strawberry compote:
1. In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
2. Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!

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By: Bigger Bolder Baking
Title: Chocolate Lover's Cheesecake From MY New Book!
Sourced From: www.youtube.com/watch?v=cphUywOliHo

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