- Stand mixer with paddle attachment (Essential for creaming butter and sugar, mixing ingredients smoothly)
- Rubber spatula (Ideal for scraping bowls and ensuring no ingredient is wasted)
- Springform pan (Crucial for making cheesecake as it allows for easy removal without damaging the cake's surface)
- Chef's knife (A versatile tool that can be used for various prep work like chopping nuts or slicing fruits to top the cheesecake)
- Baking dish (Large ovenproof dish to hold the cheesecake mixture before baking and serving)
- Parchment paper (Useful for lining the pan, which simplifies cleanup after baking)
- Digital kitchen scale (Provides precise measurements of ingredients for consistent results in your cheesecake recipe)
- Silicone spatula (Another great tool for scraping bowls and ensuring all ingredients are well mixed without scratching surfaces)
- Cooling rack (Useful for cooling the cheesecake to prevent it from becoming soggy on the bottom due to condensation)
- Cheese grater (Essential if your recipe calls for grating chocolate or nutmeg)
- Electric beaters (Handy for whipping cream to a stiff peak, if required by the recipe)
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
*If unavailable, substitute another high-quality bittersweet chocolate.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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