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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

No Crust New York Chocolate Cheesecake Recipe

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This recipe for No Crust New York Chocolate Cheesecake is from Cookin' With June Bug, 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:  
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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