"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Cheese Cake Recipe

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This recipe for Chocolate Cheese Cake, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Imel
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CRUST: 2 c. chocolate wafer crumbs, 5 T. butter. FILLING: 3 pkgs. (8 oz. each) cream cheese, at room temperature, 1 c. granulated sugar, 5 large eggs, 2 oz. (2 squares) semisweet chocolate, melted. FROSTING: 6 oz. (6 squares) semisweet chocolate, melted, 1/2 c. sour cream.

Directions:
Directions:
1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan. 2. Preheat oven to 300 F. 3. To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. 4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. 5. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. 6. Transfer cheesecake to a serving plate and cover with plastic wrap. Chill for 2 hours. 7. Uncover cheesecake; carefully remove the side of the pan. 8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Number Of Servings:
Number Of Servings:
Makes 6 to 8 servings
Preparation Time:
Preparation Time:
20 minutes preperation, 50 minutes baking, 2 hours chilling
Personal Notes:
Personal Notes:
Baking tip: Cheesecake can be made 2 to 3 days in advance and kept, covered in plastic wrap, in the refrigerator. Or, the cake can be kept frozen for up to 3 weeks. Defrost before serving.

 

 

 

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