Chocolate Cheesecake with Chocolate Sour Cream Frosting
Chocolate Cheesecake with Chocolate Sour Cream Frosting recipe
Yield
16 servingsPrep
20 minCook
50 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
chocolate wafer crumbs
|
* |
| 5 | tablespoons |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
8 ounces each |
|
| 1 | cup |
sugar
granulated |
|
| 5 | large |
eggs
|
|
| 2 | ounces |
semi-sweet chocolate
melted, null, null |
|
| Frosting | |||
| 6 | ounces |
semi-sweet chocolate
melted, null, null |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
chocolate wafer crumbs
|
* |
| 75 | ml |
butter
melted |
|
| Filling | |||
| 3 | packages |
cream cheese
8 ounces each |
|
| 237 | ml |
sugar
granulated |
|
| 5 | large |
eggs
|
|
| 57.8 | ml/g |
semi-sweet chocolate
melted, null, null |
|
| Frosting | |||
| 173.4 | ml/g |
semi-sweet chocolate
melted, null, null |
|
| 118 | ml |
sour cream
|
|
Directions
Start by preparing the crust: Thoroughly blend the chocolate crumbs and butter together.
Press onto the bottom and sides of a 9 inch; springform pan.
Preheat the oven to 300℉ (150℃).
Prepare the filling next:
Bring the cream cheese fully to room temperature.
Beat the cream cheese, sugar and eggs, using medium speed on a heavy duty mixer, until the mixture is smooth, free of lumps and fluffy.
Spoon half the mixture into the crust.
Stir the melted chocolate into the remaining filling.
Blend thoroughly.
Drizzle over the filling already in the crust to form swirls.
Bake for 50 minutes.
Cool completely on a wire rack.
Transfer the fully cooled cake to a serving plate.
Cover with plastic wrap.
Refrigerate for at least 2 hours.
Uncover the cake.
Remove the sides of the springform pan.
Prepare the frosting by combining the melted chocolate and the sour cream in a small bowl.
Spread over the top and sides of the cake.
Refrigerate briefly to set the frosting.
