Belgian Chocolate Cheesecake

Source: Global Gourmet

Serves 16

1 pound semisweet chocolate (preferably 56% cacao by Callebaut),
finely chopped
1-1/2 pounds cream cheese, room temperature
2/3 cup sugar
4 large eggs, room temperature
Whipped heavy cream

Position a rack in the middle of the oven and preheat the oven to 300 degrees F.

Butter and line a 9-inch round cake pan with parchment paper.

In a double broiler melt the chocolate over low heat. Remove the top of the boiler when the chocolate is nearly melted and continue stirring with a rubber spatula until smooth. Cool the chocolate to 90 degrees F, stirring occasionally.

In a mixer with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 2 minutes. Add the sugar and continue beating for an additional 3 minutes, scraping down the sides of the bowl several times, until the sugar is dissolved and the mixture is light, fluffy, and smooth. It should be entirely free of lumps with the consistency of sour cream. In a small bowl, gently whisk together the eggs. With the mixer on low speed, slowly add half of the eggs, stopping and scraping down the sides of the bowl. Continue mixing, adding the remaining eggs.

Still on low-speed, slowly pour the melted chocolate into the center of the bowl, being careful not to let the chocolate splash on the sides of the bowl. Remove the bowl from the mixer, and scrape down the sides with a rubber spatula. Fold the mixture by hand until no traces of white remain. The mixture will thicken as you fold in the chocolate.

Pour into the prepared pan, smoothing the top. The pan will be approximately three-quarters full. Place the pan on a heavy-duty rimmed baking sheet, and transfer to the oven. Pour approximately 1/2 inch of simmering water into the baking sheet for a bain-marie. Bake for 55 to 65 minutes, or until the edges pull away from the sides of the pan and the top appears dull.

Let cool in the pan for 2 to 4 hours.

To remove the cake, run a thin blade around the edges to loosen. Place a piece of parchment or waxed paper over the top and invert the cake onto a plate. Peel the parchment paper round from the bottom and turn the cake onto its serving plate. Remove the top parchment. Serve at room temperature with unsweetened whipped cream. This may be stored in the refrigerator as long as a week.