Lemon Chocolate Cheesecake Recipe

Ingredients

Crust

1 1/2 Cup graham crackers

2 Tbs light brown sugar firmly pressed

2 1/2 Tbs unsalted butter melted

¼ Tsp cinnamon (optional)

Cream Cheese filling

16oz (454 Grams) Full fat cream cheese (room temperature)

2 Large eggs (room temperature)

½ Cup granulated white sugar

½ Cup heavy whipping cream

¼ Cup fresh lemon juice

1 Tbs lemon zest

2 Tbs all purpose flour

1 Tsp vanilla extract

Sour cream layer

1 Cup sour cream (room temperature )

1 Tsp lemon zest

2 Tbs sugar

A few drops of yellow food coloring

Chocolate ganache

½ Cup Heavy cream (or full fat milk)

¾ Cup semisweet (or bittersweet ) chocolate chips

1 Tbs unsalted butter

1 Tbs rum (optional)

You will also need an 8” diam. springform baking pan wrapped the bottom and sides with foil

This cheesecake bakes in a boiling water so you will need another, larger pan,I use my roasting pan filled with 2” hot water

Directions

Preheat oven 350F /177C

Start by making the crust

In a food processor pulse crackers,brown sugar and cinnamon

Remove into a bowl and add melted butter

Mix well to combine ,to make sure it’s the right consistency press some in your fist ,it should hold together,if it’s too crumbly,add a bit more melted butter

Wrap the pan with foil (I wrap it with 2 layers of foil to prevent to water absorbance into pan)

Spray the springform pan with cooking oil

Transfer cracker mixture into the pan and press it firmly using your hands or I prefer to use a round bottomed measuring cup

After it’s spreaded /pressed evenly bake 5-8 minutes

Remove from oven and set aside while you make the filling

Making the filling

In a mixing bowl combine cheese cream ,sugar and vanilla extract

Beat to combine into smooth mixture,make sure there are no lumps of cheese

Stop and scrape a few times

Start adding eggs one at a time

Add lemon juice, zest,heavy cream ,flour and mix on low speed

Stop and scrape after each addition

Do not over beat the filling

Pour the filling into cooled pan with crust

Spread evenly and bake in a larger pan filled with 2” hot water

350F for 45 minutes

While it’s baking you can start making the sour cream layer, by just adding all ingredients together

After the cake is baked,remove from the oven and let it cool for 10-15 minutes

Carefully remove from hot water and take out the foil wrap

Add sour cream mixture on top of the cake and return to oven for baking another 15 minutes

While it’s baking start making chocolate ganache

Making the ganache

Heat the cream until bubbles form on the sides, DO NOT BOIL

Add the hot cream over chocolate,butter and rum

Let it sit a few minutes and mix to combine into smooth chocolate mixture

Pour the warm ganache on the baked half-cooled cheesecake

Let to cool down completely before you refrigerate it ,at least for 8 hours

Decorate to your taste (I use whipping cream if it’s on hand, some freshly sliced lemons)

Make sure to slice the cake with a warm knife

Dip the knife into hot water

Wipe with dry towel and slice

Enjoy!