Chocolate Cheesecake

An original recipe from Derek Poirier, Valrhona USA Pastry Chef

Valrhona is a producer of a wonderful chocolate,
visit for other wonderful recipes….


5 oz.        Butter
1/4 cup    Sugar
1 cup        Flour
2 cups      Cream cheese
1/2 cup     Sugar
3 1/2 tbsp Flour
2              Eggs (medium)
3 oz.         Sour cream
7 oz.         Valrhona Baking Dark Chocolate
1              Vanilla bean

Preparation & Assembly
Shortbread Crust
  • Put flour and sugar in a mixing bowl.
  • Add butter that has been cut into small cubes.
  • Mix until just combined and crumbly.
  • Press into mold and bake at 320F until light brown.
  • Allow to cool.
Cheesecake Batter
  • Put cream cheese in a KitchenAid mixer bowl and, using a paddle, mix until it becomes smooth.
  • Add sugar and mix again (scraping sides as needed).
  • Add eggs one at a time, scraping bowl between additions.
  • When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.
  • Melt chocolate and then add to the cheesecake batter. Mix until combined. (How to temper chocolate)
  • Pour batter into the molds prepared with the shortbread crust.
  • Bake at 300F until batter is set, 30-40 min (depending on mold size)
  • Allow to cool and then put into the fridge.