Chocolate Cheesecake
Yield
servingsPrep
20 minCook
75 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
cream cheese
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 1 ¼ | cups |
chocolate chips
melted |
*
|
| ¼ | cup |
cornstarch
|
|
| ½ | cup |
heavy whipping cream
|
|
| 5 | jumbo |
eggs
shelled, warmed in microwave 25 seconds |
|
| 2 | teaspoons |
vanilla extract
or 1/3 cup amaretto topping |
|
| 2 | cups |
sour cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
softened |
|
| 296 | ml |
sugar
|
|
| 296 | ml |
chocolate chips
melted |
*
|
| 59 | ml |
cornstarch
|
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | jumbo |
eggs
shelled, warmed in microwave 25 seconds |
|
| 1E+1 | ml |
vanilla extract
or 1/3 cup amaretto topping |
|
| 473 | ml |
sour cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 59 | ml |
sugar
|
|
Directions
If using amaretto you may want to add ½ cup chopped almonds to crust or cake as well.
Heat oven to 300℉ (150℃) with pan of water on bottom shelf.
Cream cheese until light.
Add sugar, chocolate and beat again.
Add eggs one at a time, beating after each.
Mix in cream, cornstarch and vanilla.
Pour into crust and bake for 65 to 75 minutes until firm around edges and stiff somewhat soft in middle.
Run a knife around the edge.
TOPPING: Mix and pour over hot cheesecake.
Put cake back in oven for 5 minutes.
Cool cake completely.
Drizzle with melted chocolate (and almonds if you opted for the amaretto).
