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Chocolate Velvet Cheesecake Recipe

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

Gil and Jeanne Slater
Added: Saturday, January 20, 2007


12 oz semisweet chocolate in small pieces
2 Tb unsalted butter
1 1/2 Lb cream cheese at room temperature
1 1/2 cups whipping cream
1 tsp vanilla
1 Cup granulated sugar
3 Large eggs at room temperature, slightly beaten
2 Tb unsweetened cocoa powder
Powdered sugar
Fresh Strawberries if desired.

Chocolate Crumb Crust:
1 - 2 Tb unsalted butter at room temperature
1 pkg (8 1/2 oz) chocolate wafer cookies, finely ground
pinch salt
pinch ground cinnamon
1/3 cup melted , unsalted butter cooled to room temperature

Chocolate Crumb Crust:

Coat bottom and sides of a 9" springform pan evenly
with unmelted butter. Mix cookie crumbs, salt and
cinnamon. Drizzle melted butter over and toss with a
fork until mixed completely. Press crumb mixture
evenly on sides and bottom of the pan. Refrigerate
for 30 minutes.

Place rack in the center of oven and preheat to 350 F .


Combine chocolate and butter in the top of a double
boiler, place over hot (NOT simmering) water.
Completely melt the chocolate. Remove top of double
boiler from water, stir the chocolate til smooth.
Reserve at room temperature uncovered.
Beat cream cheese at medium speed til smooth.
Beat in chocolate mixture, mix until smooth and
uniform in color.Continue beating while gradually
adding cream and vanilla. Beat in granulated sugar til
absorbed. Add the eggs about a 1/4 cup at a time.
Beat well. Sprinkle cocoa powder over batter and beat
at slow speed til incorporated.Pour the batter into the
cold, unbaked crust. Spread top til smooth. Gently
rotate pan several quarter turns to settle the batter.
Bake 30 minutes. Reduce oven temperature to 325
F and bake for 30 minutes longer. Turn the oven off.
Let cake stand in oven with door open for 30 minutes
longer.Transfer pan to a wire rack, away from drafts.
Let cool completely to room temperature.
Remove sidesof pan. Refrigerate uncovered for at
least 8 hours. Cover loosely and refrigerate til serving
time. Just before serving sprinkle powdered sugar
on top.

Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This cheesecake was part
of a meal I had at a good "customer/friends" house many
years ago. I was so blown away by it that she later sent me
the recipe. It is complicated and time consuming, but if you
want to impress a sweets loving crowd, this is the one. We
serve it with whipped cream




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