Chocolate Cheesecake

16 to 20 servings

This is rich enough to satisfy even the most dedicated chocoholics. The
ganache topping covers any baking imperfections. Cheesecakes are basically
custards and must therefore be baked in a bain marie (water bath) to keep
the batter from curdling. Making the crust separately and adding it to the
cake after it is baked ensures that the crust will not suffer from
overbaking. It's best to let the cake chill overnight. Adapted from Bob
Beaudry at the Majestic Café, Alexandria, VA.

For the crust:

7 ounces shelled pistachios (from about 1 pound in the shell), toasted*
and
finely chopped, plus extra for garnish (optional)
1/2 cup tightly packed light brown sugar
1/8 teaspoon ground cinnamon
4 ounces (1 stick) unsalted butter, melted

For the cake:

8 ounces bittersweet chocolate, chopped
26 ounces cream cheese, softened
1 1/4 cups plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1 cup heavy cream
2 teaspoons vanilla extract

For the ganache topping:

4 ounce bittersweet chocolate, chopped
1/2 cup plus 2 tablespoons heavy cream

For the crust: Combine the toasted chopped pistachios, brown sugar,
cinnamon and melted butter in a small bowl. Wrap a 9-inch cardboard cake
circle with plastic wrap; if you do not have a cake circle, cut a circle
from a piece of corrugated or stiff cardboard, using the bottom of a
9-inch springform pan as a guide. Carefully press the nut mixture onto the
cake circle, making sure to cover it completely. Cover and refrigerate for
at least 1 hour.

For the cake: Preheat the oven to 325 degrees. Encase the outside of a
9-inch round springform pan in aluminum foil and set aside. Have ready a
large roasting pan and a kettle of just-boiled water. In a small bowl,
melt the chocolate gently over a double boiler. Set aside to cool
slightly. In the large bowl of an electric mixer on low speed, beat the
cream cheese, sugar and salt until the mixture is creamy, scraping down
the sides of the bowl several times. Add the eggs one at a time,
incorporating after each addition. Add the cream and the vanilla extract.
With the mixer running, still on low speed, gradually add the melted
chocolate and mix until completely incorporated. Pour the batter into the
springform pan and smooth the top of the cake with a spatula. Place the
springform pan in the roasting pan. Transfer to the middle oven rack, and
pour the boiled water into the roasting pan until it comes halfway up the
side of the springform pan. Bake for 60 to 70 minutes, until the top is
just set. The cake should jiggle slightly when the pan is poked with a
fork. Remove the pan from the oven and place the cake on a wire rack until
cool. Cover with aluminum foil and refrigerate overnight in the pan.

For the ganache topping: Place the chopped bittersweet chocolate in a
small bowl. Set aside.

In a small saucepan over high heat, bring the cream to a boil, then pour
it over the chopped chocolate in the bowl. Stir until the chocolate is
completely melted and the mixture is smooth. Set aside.

To assemble: Remove the cake circle of pistachio crust and the cheesecake
from the refrigerator, discarding the foil. Loosen the cheesecake by
carefully running a warm, dry knife around the inside edge of the
springform pan. Unhinge the sides of the pan and remove. With the
springform pan bottom still under the cheesecake, invert the cake circle
onto the top of the cheesecake. Undo the plastic wrap, remove the cake
circle and carefully peel off the wrap while gently pressing the crust
into the cheesecake. Place a serving plate or cardboard cake circle on top
of the crust, then invert the cheesecake so that the springform bottom is
on top. Remove the springform bottom from the cheesecake top. (Slide a
knife under it, if necessary.) Pour the ganache on the cheesecake and
spread to cover the top. Sprinkle with chopped pistachios, if desired.
Refrigerate for several hours or, better yet, overnight.

*NOTE: To toast shelled pistachios, spread them evenly on a baking sheet
and bake in a 400-degree oven for 4 to 5 minutes. Watch them closely; they
burn easily. Remove and let cool, then rub off the skins.


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