Chocolate Cheesecake Torte

I also made a chocolate cheesecake to take to Mrs Names tailgate party. I took it straight from Domestic Goddess, with only a small alterations. And the reason I'm calling it a cheesecake torte is because it really fell in the refrigerator overnight and is not as tall as when it came out of the oven. However, who cares what it looks like really, it's totally delicious.

(those hands separating the egg are my husbands !!)
This recipe needs and 8" springform pan and the cheesecake is cooked in a waterbath.


1/2 cup plus 1 tablespoon or 4 ounces of graham crackers*
1/4 cup very very soft or melted unsalted butter
18 oz cream cheese
1/2 cup sugar
3 large eggs
3 large egg yolks
3/4 cup sour cream
1/2-1 teaspoon lime juice (to taste)**
5 oz bittersweet chocolate, melted***

*I used the precrumbled Graham cracker crumbs, but I needed 1 cup of crumbs and 1 stick of butter to make the base.

**I used 1/2 teaspoon of lime juice

*** If you have never melted chocolate before in the microwave, you only need to have it in there for about 1 min 30 seconds, and then just keep stirring until it's all melted. That way the chocolate won't burn in the microwave. You might need to pop it back in a for a few more seconds to help it, but no more than that.

Pre-heat oven to 350F

Process the crackers and butter together and press into the bottom of the pan, then stick the pan in the refrigerator until the filling is ready.

Beat the cream cheese until smooth, then mix in the sugar. Add the eggs and lime juice and beat until smooth and creamy. Gently fold in the melted chocolate. When I did this the mixture was cold and the chocolate started to harden up the minute it hit the cold mixture. It wasn't exactly a marble effect, which is what I think Nigella is going for, but it still turned out nicely.

Line the spring-form pan with heavy-duty aluminum foil on the outside, and then tear off another and repeat. Stand the pan in a roasting pan and fill up the spring-form pan with the mixture. Pour hot water into the roasting pan to come 3/4-1 inch up the side of the cake pan and then put it in the oven to cook for 1 hour.

When the cheesecake's ready it should have browned a bit on the edges and the center should be just set on top. remove the cake tin from the waterbath, and take off the foil. Sit the spring-form pan on a rack to cool, then refrigerate before unmolding and let it get back to room temperature.

My cheesecake did flatten out in the refrigerator, but still looked good.