"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Cheesecake  Recipe

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This recipe for Chocolate Cheesecake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c chocolate wafer crumbs
5 Tbsp melted butter
Filling:
3 pkg. (8 oz each) cream cheese
1 c granulated sugar
5 large eggs
2 squares semisweet chocolate, melted

Frosting:

6 squares semisweet chocolate, melted
1/2 c sour cream

Directions:
Directions:
To prepared crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch spring form pan. Preheat oven to 300 degrees. To prepare filing, 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. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours. Uncover cheesecake; carefully remove the side of pan. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Personal Notes:
Personal Notes:
Cheesecake can be made 2 to 3 days in advance and kept covered with plastic wrap in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving

 

 

 

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