Choco-Lato Cheesecake
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate wafers
|
* |
| ⅓ | cup |
butter
melted |
|
| ½ | tablespoon |
sugar
granulated |
|
| 2 | each |
chocolate (sweet)
1 ounce each |
* |
| 16 | ounces |
cream cheese
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 1 | x |
chocolate cookie crumbs
for garnish |
* |
| 1 | x |
mint leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafers
|
* |
| 79 | ml |
butter
melted |
|
| 7.5 | ml |
sugar
granulated |
|
| 2 | each |
chocolate (sweet)
1 ounce each |
* |
| 462.4 | ml/g |
cream cheese
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 1 | x |
chocolate cookie crumbs
for garnish |
* |
| 1 | x |
mint leaves
for garnish |
*
|
Directions
Preheat oven to 375℉ (190℃).
Combine melted butter, cookie crumbs and sugar well.
Press crumb mixture into bottom of an 8-inch round spring form pan.
Melt chocolate in baggie on stove top by submerging it into hot water, or buy already melted.
Micro-cook cream cheese on a plate at medium-high to soften.
Combine cream cheese, melted chocolate, eggs, sugar and salt thoroughly.
Pour mixture over prebaked crust.
Bake until center of dish is almost set.
Refrigerate or stick in freezer until ready to serve.
