Preparation:
Set a rack at the middle level of the oven and preheat to 350 degrees.
For the Dark Sweet Chocolate Dough: Lightly flour the dough and roll it on a floured surface into a round a little less than 9 inches in diameter. Fold the dough in half and transfer it to the prepared pan. Unfold and arrange it evenly in the bottom of the pan. Trim the dough to fit inside the pan without extending up the side of the pan. Pierce the dough all over with a fork and bake it for 15 to 20 minutes, until it is firm and dull, rather than shiny-looking. Cool on a rack.
For the cheesecake batter: In an electric mixer at lowest speed, beat the cream cheese until smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the melted chocolates and mix only until absorbed, no more than 30 seconds. Beat in the vanilla extract, then the eggs, 1 at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Wrap aluminum foil around the outside bottom of the springform pan, lapping up at least 2 inches on the outside. Pour the filling into the prepared pan over the baked crust. Place the pan in a small roasting pan with 1/2 inch of warm water in it.
Bake the cheesecake in the water bath for 50 to 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water.
Run the tip of a small knife between the cheesecake and the pan to a depth of 1/4 inch to loosen the top edge all around.
Remove the foil and cool the cheesecake completely in its pan on a rack. Wrap in plastic and chill overnight before unmolding. To store, wrap in plastic and refrigerate for up to several days. Bring the cheesecake to room temperature for an hour before serving.
(Makes a 9-inch cheesecake, about 12 servings) |
