Chocolate Velvet Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Vanilla Wafer Crumbs,
1/2 cup: Chopped Pecans,
3 tbsp: Granulated Sugar,
1/4 cup: Margarine, Melted
16 ounce: Cream Cheese, Softened
1/2 cup: Brown Sugar, Packed
2 each: Large Eggs,
6 ounce: Semi-sweet Chips, Melted
3 tbsp: Almond Flavored Liqueur,
2 cup: Sour Cream,
2 tbsp: Granulated Sugar,
Directions:
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.
Source from luhu.jp
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.
Source from luhu.jp