Chocoholic's Quick-Fix Cheesecake
Yield
1 cakePrep
20 minCook
10 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
chocolate wafers
crushed |
* |
| ⅓ | cup |
butter
melted |
|
| 8 | ounce |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
separated |
|
| 6 | ounce |
chocolate chips
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate wafers
crushed |
* |
| 79 | ml |
butter
melted |
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
separated |
|
| 173.4 | ml/g |
chocolate chips
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Preheat oven to 325℉ (160℃).
Mix wafers and butter together.
Press into bottom of springform pan.
Bake for 10 minutes.
Mix softened cream cheese, ¼ cup of sugar and vanilla.
Add 2 beaten egg yolks and melted chocolate bits.
Beat egg whites until stiff peaks form.
Gradually add remaining sugar.
Add to chocolate mixture.
Whip heavy cream and fold into mixture.
Pour over crumb crush and freeze.
Decorate with additional whipped cream, if desired.
