Chocolate Glaze Ingredients:
- 3/4 Stick Butter
- 3/4 Cup sugar
- 1 Tbsp Cocoa
- 3 Tbsp water
How to Make the Chocolate Cake Crust:
- Butter a 9″ round springform mold or a deep pie pan and line the bottom with parchment paper. Preheat your oven to 375˚F, but wait until your dough is frozen to start baking.
- In a large bowl, combine softened butter, 1 egg yolk, and 2 1/2 Tbsp of milk.
- Sift in the dry ingredients: 2 cups of flour, 1 3/4 Tbsp of cocoa, and 3/4 Tbsp of baking soda. Use your hands to blend the dough together. Divide the dough in half to form two equal balls. Cover them with plastic wrap and place them in the freezer for an hour. Mine froze in 45 minutes on the top shelf of my freezer.
How to Make the Farmers Cheese Filling:
- Use a stand mixer or a whisk on low speed to combine 1 1/2 lbs of Farmers cheese, 1 1/4 cups of sugar, 3 eggs, and the leftover egg white, along with 1 1/2 Tbsp of starch.
Assembling Your Cake:
- Once the chocolate dough is frozen, remove one ball at a time (leave the second one in the freezer until you’re ready for it). Grate the first ball onto the base of a 9″ springform pan, spreading it evenly to the edges to prevent the cheese from escaping. Pour your cheese filling over the grated dough.
- Retrieve the second frozen ball from the freezer, grate it onto a plate, and spread it evenly over your cheese filling. Bake at 375˚F for 30-35 minutes, placing a baking sheet on the bottom rack or using foil to catch any potential leaks from the cream cheese. The cake will still be slightly jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Allow the cake to cool to room temperature before adding the chocolate glaze.
- To make the glaze, combine 3/4 Stick of Butter, 3/4 Cup of sugar, 1 Tbsp of Cocoa, and 3 Tbsp of water in a small saucepan. Melt over medium heat, stirring constantly until smooth and the sugar is dissolved. Let the glaze cool to room temperature.
- Once the glaze and the cake are both at room temperature, pour the glaze over the cake and refrigerate to allow the glaze to set completely.
- For an extra touch, top the cake with fresh fruit if desired. These raspberries were picked from our own backyard.
Have any of you experimented with adding lemon zest to this cheesecake?
