Like most people who live in or visit New York City, I like a slice of cheesecake every now and then. I’ve tasted my share of traditional New York style cakes, as well as Italian style prepared with ricotta cheese. I happen to love the latter at Becco on W. 46th St. – but I’ve never been wowed by a cream cheese-based chocolate fudge cheesecake like this one.
Patricia Williams, the executive chef at Smoke Jazz and Supper Club in the Manhattan Valley neighborhood, is sharing her secret recipe on the blog today. NYC is no stranger to decadent desserts, but this delectable crème de la crème incorporates chocolate (of course!) and bakes in a bain-marie. The result is moist, velvety goodness that’s worth all the calories, yet tucked neatly into a ramekin. Thank you, Patricia!
Chocolate Fudge Cheesecake
marie (water bath)
a time. Add the flour, melted chocolate and chocolate chips. Pour equal amounts in the bottom of each ramekin. The cake should be one quarter of the bottom of the container.
cream cheese and sugar. Add the eggs one at a time, and then the vanilla. Dividing equally, pour
the cheesecake batter over the chocolate cake in each ramekin. Cover and bake in a bain marie for 30-45 minutes or until just set.
Patricia’s tip: Make sure the cream cheese is very soft.
Add fresh strawberries and whipped cream for garnish. (optional)
Eat every last bite and don’t share any with your friends!
|Chef Patricia Williams tops her chocolate fudge cheesecake with fresh strawberries and a dollop of whipped cream.|