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Two-Tone Cheescake Recipe

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This recipe for Two-Tone Cheescake is from The Buhler Family Cookbook Project, 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:  
Crust
1 1/2 c. choclate graham cracker crumbs
6 T. sugar
6 T. butter, melted
Filling
4 packages (8 oz.each) cream cheese, softened
1 3/4 c. sugar
3/4 c. heavy whipping cream
4 eggs, slightly beaten
6 squares (1 oz. each), semisweet chocolate, melted and cooled
Topping
4 squares (1 oz. each) semisweet chocloate, finely chopped
1/2 c. heavy whipping cream
Directions:
Directions:
Combine cracker crumbs, sugar and butter. Press onto bottom of a greased 10 in. springform pan. Bake at 325 for 10 minutes; cool on wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined. Remove 3-1/2 c. of mixture to a small bowl. Gently stir melted chocolate into this mixture. Pour over crust. Carefully pour remaining filling over chocolate layer. Bake at 325º for 65-75 minutes, until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl. In small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheese cake. Cover and chill overnight. Remove sides of pan.
Number Of Servings:
Number Of Servings:
12

 

 

 

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