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Chocolate Cheesecake

Bob Beaudry's Chocolate Cheesecake. (Photos By Len Spoden For The Washington Post)

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Wednesday, November 1, 2006

Chocolate Cheesecake

16 to 20 servings

This is rich enough to satisfy even the most dedicated chocoholics. The ganache topping covers any baking imperfections. Cheesecakes are basically custards and must therefore be baked in a bain marie (water bath) to keep the batter from curdling. Making the crust separately and adding it to the cake after it is baked ensures that the crust will not suffer from overbaking. It's best to let the cake chill overnight. Adapted from Bob Beaudry at the Majestic Cafe (911 King St., Alexandria, 703-837-9117).

For the crust:

7 ounces shelled pistachios (from about 1 pound in the shell), toasted* and finely chopped, plus extra for garnish (optional)

1/2 cup tightly packed light brown sugar

1/8 teaspoon ground cinnamon

4 ounces (1 stick) unsalted butter, melted

For the cake:

8 ounces bittersweet chocolate, chopped

26 ounces cream cheese, softened

1 1/4 cups plus 2 tablespoons sugar

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