Chocolate Cheesecake

Name: Chocolate Cheesecake
Total time: 1500 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/2 cup crushed Pepperidge Farms Milano Cookies; 6 tbsp butter, salted or unsalted, melted; 12 oz semi sweet chocolate, chopped or chips; 3 - 8 ounce packages of cream cheese, at room temperature; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 tsp vanilla extract; 1 cup sour cream, at room temperature; 1/2 cup white chocolate chips; 1/4 cup heavy cream; 1/4 cup white chocolate, chopped; chocolate shavings; chocolate and vanilla sprinkles; whipped cream; strawberrys

fenway @Fenway

This cheesecake is a easy to put together cheesecake. I skipped the water bath but protected the cheesecake some with the foil and baking sheet. To further prevent or close small cracks I cover the cheesecake on the cooling baking pan for an hour. It turns out deliciously rich and creamy!

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Ingredients

25 mins

10 servings

CRUST
2 1/2 cupcrushed Pepperidge Farms Milano Cookies
6 tbspbutter, salted or unsalted, melted
CHOCOLATE CHEESECAKE FILLING
12 ozsemi sweet chocolate, chopped or chips
3 - 8 ounce packages of cream cheese, at room temperature
1 cupgranulated sugar
3large eggs, at room temperature
1 tspvanilla extract
1 cupsour cream, at room temperature
1/2 cupwhite chocolate chips
WHITE CHOCOLATE GANACHE GLAZE
1/4 cupheavy cream
1/4 cupwhite chocolate, chopped
GARNISH
chocolate shavings
chocolate and vanilla sprinkles
whipped cream
strawberrys

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Steps

25 mins

1

Preheat oven to 350. Spray a 9 inch springform pan with bakers spray
2

MAKE CRUST
3

Combine cookie crumbs and melted butter in a bowl until well blended
4

Firml press crumbs on bottom and sides of springform pan. Freeze while preparing cheesecake filling
5

MAKE CHOCOLATE CHEESECAKE FILLING
6

Melt chocolate in the microwave or over a double boiler until smooth, set aside
7

In a large bowl beat cream cheese until smooth
8

Add the sugar and vanilla and beat in well
9

Add eggs one at a time beating after each egg
10

Add melted chocolate and beat in
11

Add the sour cream and beat just until blended
12

Fold in the white chocolate chips
13

Wrap springform pan in foil
14

Pour cheesecake mixture in prepared springform pa, smooth top with off set spatula. Place cheesecake on foil lined baking sheet and bake 55 to 60 minutes until the cheesecake looks firm around the edges but slightly wet and wobbly in center
15

Cool for one hour on baking pan, loosely covering top with clean kitchen towel. This will help prevent or close small cracks. Then cool completely uncovered on a wire rack be for covering and refrigerating overnight
16

MAKE WHITE CHOCOLATE GANACHE GLAZE
17

Heat cream just until hot, then pour over white chocolate, let sit 1 minute then stir until smooth. Let sit at room temperature about 15 minutes to thicken to a glaze consistancy
18

Remove cheesecake from refrigerator and release sides of springform pan. Pour glaze gover cold cheesecake, while glaze is still wet garnish with chocolate shavings andsprinkles. Return to refrigerator to set topping, about 1 hour
19

Serve with whipped cream and strawberrys

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Cooksnaps

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fenway @Fenway

on November 18, 2015 18:46

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.