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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Chocolate Cheesecake Recipe

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This recipe for Double Chocolate Cheesecake is from Dahlke Family Cookbook , 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:  
18 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 c)
2 tbsp butter, not margarine, melted
4 pkg. (8 oz.) Philly Cream cheese, softened
1 c. granulated sugar
2 tbsp flour
1 tsp vanilla
8 oz. semi-sweet chocolate, melted, cooled slightly
4 eggs
1/2 c blueberries
1 tbsp. powdered sugar
Directions:
Directions:
Heat oven to 325º. Mix cookie crumbs and butter; press into bottom of 9 inch pan. Bake 10 min. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust, bake 55 min to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate 4 hours. Top with berries just before serving; sprinkle with blueberries and powdered sugar. (can use any berry)

 

 

 

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