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Chocolate Cheesecake - Country Living Holidays


Chocolate lovers beware! This delicious cake is sure to have you begging for more after every bite.













Trans-fat Free


4 ounces chocolate wafers
1 tablespoon butter
2 pounds cream cheese
(4x8 oz packages) softened
½ cup sugar
2 tablespoons cornstarch
4 large eggs
1 tablespoon vanilla extract
3 ounces semi-sweet chocolate
one ounce squares, null, null
8 ounces sour cream


Heat oven to 300. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10 minutes.

In the large bowl of an electric mixer, beat cream cheese until fluffy. Stir together sugar and cornstarch. Beat into cream cheese mixture.

Add eggs to mixture one at a time, beating after each addition. Fold in vanilla, chocolate, and sour cream until uniformly combined.

Turn cheesecake mixture into hot, crumb-lined pan. Carefully return to oven. Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour. Turn off oven and allow cake to sit in oven 1 hour longer.

Remove pan from oven; cool to room temperature. Cover without touching surface of cake. Place in refrigerator overnight.

To serve, loosen cake from side of pan with a spatula. Remove side of pan. Place cake on serving platter. Decorate with whipped cream or drizzle with melted chocolate, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 42175% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 292mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 18g
Vitamin A 25% Vitamin C 0%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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