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No Crust New York Chocolate Cheesecake Recipe

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This recipe for No Crust New York Chocolate Cheesecake, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. bittersweet chocolate, grated
Four 8 oz. pkgs of cream cheese, softened
1-3/4 C. sugar
4 eggs
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. Lightly butter a 9 inch springform pan. Line bottom with circle of wax paper and butter wax paper. Melt chocolate in top of double boiler set over hot water. Set aside. In a large bowl, beat cream cheese with mixer until fluffy. Gradually add the sugar and beat until mixture is smooth and sugar is well incorporated. Add eggs, one at a time, mixing well after each addition; scrape the batter down the sides of the bowl with a rubber spatula; stir in vanilla. In a separate bowl, combine 1/2 of the cream cheese mixture with melted chocolate. Pour the remaining cream cheese mixture into the prepared mold. Pour the chocolate cream cheese mixture into the center of the mold. With a knife, draw lines through the batter to mix in the chocolate and give the cake a marbelized look. Set the springform pan into a larger pan. Add enough water to the outer pan to reach halfway up the sides of the springform pan. Bake for 1-1/4 to 1-1/2 hours, until set. Invert cake onto dish, then invert again onto a serving platter. Cover with plastic wrap. Chill in refrigerator at least 4 hours or overnight.

Personal Notes:
Personal Notes:
This was from a newspaper dated 1989.

 

 

 

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