J.R. Johnson

Good news, Peoples of Earth! I am happy to report that the recent chocolate cheesecake experiment was a success.

Difficulty rating: easy, except for questions around the pan and the ingredient updates, but now I’ve got the process figured out. Also, my current pan makes cutting difficult.

Appearance: not terrible, despite the cracks caused by over-baking. Next time I’ll stick to the temperature guides and ignore the jiggle factor. The 9” x 3” pan made that less than reliable. Also, next time I’ll fancy it up with whipped cream and fruit.

Flavor: Mr Man’s assessment, and I quote, “F’ing delicious.”

I’ll take it.

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Again, here is the original recipe and my version of the updates, recorded here for posterity (and by that I mean the next time I make this, which will be soon!):

Epic New York Cheesecake From BraveTart

Chocolate Version

Crust:
225g Biscoff cookies
57g melted butter
pinch of salt

Cheesecake:
905g full-fat cream cheese, brought to about 70°F/21°C
112g fresh goat cheese (not pre-crumbled), brought to about 70°F/21°C
32g Dutch-process cocoa powder
1 tsp espresso powder (didn’t have this so I steeped 6 coffee beans in the cream, remove after boiling)
15g vanilla extract
1g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
250g plain sugar
300g/6 large eggs
170g heavy cream
225g semi-sweet chocolate, added to the cream after boiling and stirred until melted

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