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Rectangular Chocolate Cheesecake Recipe

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This recipe for Rectangular Chocolate Cheesecake is from Chef's of RodnReel Volume 2, 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:  
2 cups of crumbs, Splenda or sugar and melted butter and mix well2 cups of graham cracker or cookie crumbs
3 tablespoons of Splenda or sugar (for crust)
1/2 cup butter melted
4 squares of of Ghirardelli 60% Cacao Bittersweet Chocolate
3 packages of reduced fat cream cheese
1 cup of Splenda
3/4 cup of sugar
3/4 cup of Egg Beaters or 3 eggs blended
2 tablespoons corn starch
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup light Daisy brand or equal Sour cream.
Directions:
Directions:
Crust: Mix the crumbs, Splenda and melted butter together.press into a glass baking dish, 9" x11" Bake at 350º for 8 minutes.
While the crust is cooking,melt the 4 squares of chocolate.
In a medium size bowl, put the 3 packages of the cream cheese, 1 cup of Splenda, and 3/4 cup of sugar and blend together. Add the Egg Beaters or 3 eggs and blend together. Add the 2 tablespoons of corn starch, 1/4 teaspoon of salt, and 2 teaspoons of vanilla extract. Blend everything together. Fold in 1 cup of sour cream. Gently fold in the melted chocolate. Pour over the baked crumbs. Bake at 325º for 45-50 minutes. Cool on wire rack. Cut into squares to serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Keep leftovers in refrigerator covered so they do not dry out.

 

 

 

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