Creme De Chocolate Cheesecake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
12: -16 servings,
CRUST
1/4 cup: Butter, melted
8 1/2 each: Box thin chocolate wafers,
1/4 t: Ground cinnamon,
-crushed,
FILLING
32 each: Ounces cream cheese,
1 T: Unsweetened cocoa powder,
-softened,
1 t: Pure almond extract,
2 cup: Sugar,
1 t: Vanilla,
4 large: Eggs,
2 cup: Sour cream,
12 each: Ounces semisweet chocolate,
Sweetened whipped cream,
-chips, melted
GARNISH
Toasted almonds,
Chocolate shavings,
Directions:
Mix melted butter and cinnamon with crushed wafers. Press onto
bottom of buttered 10-inch springform pan. Chill. IN large mixing
bowl, beat cream cheese until light and fluffy. Gradually add sugar
and eggs, one at a time, and beat well. Be sure batter is smooth.
Add melted chocolate, cocoa, almond and vanilla extracts. Blend in
sour cream. Pour cream cheese mixture into crust. Bake at 350 F for
1 hour and 10 minutes or until all but a 2-inch diameter in center is
set. Cool at room temperature before placing in refrigerator. May
be made 1 day in advance. Serve with sweetened whipped cream,
garnished with toasted almonds and chocolate shavings. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
bottom of buttered 10-inch springform pan. Chill. IN large mixing
bowl, beat cream cheese until light and fluffy. Gradually add sugar
and eggs, one at a time, and beat well. Be sure batter is smooth.
Add melted chocolate, cocoa, almond and vanilla extracts. Blend in
sour cream. Pour cream cheese mixture into crust. Bake at 350 F for
1 hour and 10 minutes or until all but a 2-inch diameter in center is
set. Cool at room temperature before placing in refrigerator. May
be made 1 day in advance. Serve with sweetened whipped cream,
garnished with toasted almonds and chocolate shavings. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp