Double Chocolate Cheesecake Recipe
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 This recipe for Double Chocolate Cheesecake, by Ginny Medlen, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Ginny Medlen
Added: Thursday, October 16, 2008
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Category: |
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Ingredients: |
Ingredients: 1 1/2 cups cream filled chocolate cookies, crushed
1 (12 oz) pkg semisweet chocolate morsels
3 (8 oz) pkgs cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
4 large eggs
Ganache Topping:
3/4 cup whipping cream
1 (6 oz) pkg semisweet chocolate morsels
1 (6 oz) pkg milk chocolate morsels
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Directions: |
Directions:Press cookie crumbs into bottom and half way up sides of a 9-inch springform pan. Set aside. Microwave chocolate morsels in bowl at high for 1 1/2 minutes, until melted, stirring at 30 second intervals. Beat cream cheese at medium speed for 2 minutes, until smooth. Add sweetened condensed milk and vanilla; beat at low speed. Add eggs one at a time, beating at low speed. Add melted chocolate just until combined. Pour cheesecake batter into prepared crust. Bake at 300º for 1 hour and 5 minutes, or until center is set. Turn off oven. Let cheesecake set in oven 30 minutes with door closed. Remove from oven. Run knife around edges and cool in pan on a wire rack until room temperature. Cover and chill for 8 hours.
Remove sides of springform pan; place on a serving plate. Slowly pour and spread warm ganache topping over cheesecake, letting it run down sides of cake. Chill one hour before serving.
For Ganache Topping: Bring cream to a boil over medium heat; quickly remove from heat and stir in semisweet and milk chocolate pieces until melted. Let mixture cool (about 30 minutes) until slightly warm. Pour and spread over cheesecake.
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