CRUST
Butter (for the pan)
30 (about 6 ounces) chocolate wafer cookies
3 tablespoons unsalted butter, melted
1. Set the oven at 325 degrees. Butter a 9-inch springform pan. Have on hand a roasting pan in which the springform pan will fit.
2. In a food processor, work the chocolate wafer cookies until they form crumbs. You should have 1⅓ cups.
3. In a bowl, with a rubber spatula, combine the cookie crumbs and butter. Transfer the mixture to the springform and press it evenly onto the bottom. Set the springform pan on a wide sheet of heavy duty foil. Fold the foil up against the sides of the pan to prevent water from seeping in. Refrigerate while you make the filling.
FILLING
4 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 packages (8 ounces each) cream cheese, at room temperature
¾ cup sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1. Set the springform pan in the roasting pan.
2. In a heatproof bowl over a saucepan of barely simmering water, melt the chocolate, stirring often. Stir in the cream until blended. Remove the bowl from the water and wipe the bottom dry.
3. In an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Turn the mixer to low and beat in the eggs, one at a time, followed by the vanilla and chocolate mixture. Beat until smooth and blended. With a rubber spatula, scrape the sides and lift up the batter from the bottom of the bowl as necessary. Stir the batter one last time to be sure it’s perfectly smooth and evenly blended.
4. Pour the batter into the crust. Tap the pan on the counter a couple of times to remove any air bubbles.
5. Set the springform pan in the roasting pan and transfer to the oven. Pour enough hot tap water into the roasting pan to come about halfway up the sides of the springform.
6. Bake for 50 to 55 minutes or until the edges are set and the center is slightly jiggly.
7. Turn the oven off, open the oven door, and use the handle of a wooden spoon to hold it open. Let the cake cool in the water bath in the oven for 1 hour.
8. Remove the roasting pan from the oven and lift out the springform. Remove the foil and wipe the bottom of the pan dry. Set the pan on a wire rack. Run a small metal spatula around the edge of the cake to loosen it from the sides of the pan. Finish cooling on the rack. Cover the springform with plastic wrap and refrigerate overnight.
9. Before serving, release the spring latch and lift it off.
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