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

Chocolate Cheesecake Recipe

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This recipe for Chocolate Cheesecake is from A Soldier's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust:
1 Oreo Cookie Crust

For Filling:
1 1/2 cup whipping cream
12 ounces milk chocolate chips
2 8-ounce packages cream cheese, room temp.
3/4 cup sugar
3 tablespoons flour
1/2 cup sour cream
2 teaspoons vanilla extract
3 large eggs

For Glaze:
1/2 cup whipping cream
6 ounces semisweet chocolate chips
Directions:
Directions:
Preparation:

Make Crust:
Preheat oven to 350F. Wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Crumble Oreo cookie pie crust and press onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make filling:
In a medium saucepan or double boiler melt 12 oz milk chocolate chips in 1-1/2 cups whipping cream. Whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer beat cream cheese and sugar in large bowl until well blended. Beat in flour. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack to cool. Cover; chill cake overnight.

Make Glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Personal Notes:
Personal Notes:

This recipe is a dedication from:
Wanda PMM of Cpl loannis "Simpa-fi" Simpsiridis
Mobile, Alabama

 

 

 

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