- 24 chocolate wafer cookies (from one 9-ounce package)
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
- 4 large eggs
- 3/4 cup whipping cream
- 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 1 tablespoon sugar
- Bittersweet chocolate curls (garnish)
For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
So this pie was AMAZING! Having never made an apple pie (crazy, right?) I became very excited at the prospect of finally having the chance to make one. As it was an indoor grilling party, it meant I could make a fresh apple pie. Yet honestly the flavor was far more intense and irresistible the following day.
Watching the Boston Pops on the TV was a lot of fun. It was also far less crowded and much warmer than actually being present on the Esplanade. We then watched the fireworks from the balcony of said apartment while enjoying wine and pie. I couldn't have envisioned a better way to celebrate our independence.
- 1 1/2 (15-ounce) packages refrigerated piecrusts, divided or recipe for a Double-Crust Pastry
- 6 cups peeled, sliced cooking apple
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter or margarine
- 1 egg yolk, lightly beaten
- 2 teaspoons sugar
- 1/8 teaspoon cinnamon
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; set aside
- Combine apple and lemon juice in a large bowl. Combine 1/2 cup granulated sugar and next 4 ingredients. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter.
- Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and crimp.
- Cut slits in top crust for steam to escape. Brush pastry lightly with beaten egg yolk. If desired, combine 2 teaspoons granulated sugar and 1/8 teaspoon cinnamon to sprinkle on pie.
- Cover edges of pastry with aluminum foil to prevent excessive browning. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 50 more minutes.