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Chocolate Covered Chocolate Cheesecake

 

.
168

Yield

16

servings

Prep

25

min

Cook

40

min

Ready

7

hrs

Trans-fat Free
 

Ingredients

1 ½ cups chocolate cookie crumbs
*
3 tablespoons butter
melted
24 ounces cream cheese
softened
½ cup sugar
1 teaspoon vanilla extract
3 large eggs
½ pound chocolate
melted
1 cup heavy whipping cream
2 tablespoons butter
2 tablespoons sugar
granulated
12 ounces semi-sweet chocolate
semi-sweet, broken into small pieces, null, null

Directions

Heat oven to 350℉ (180℃).

Mix crumbs and butter and press onto bottom of 9-inch springform pan.

Bake for 10 minutes.

Beat cream cheese, sugar, and vanilla until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in melted chocolate and pour over crust.

Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down.

Loosen cake from rim of pan and cool completely.

Chill for at least 4 hours.

Remove rim.

Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat.

Stir to dissolve sugar crystals and then bring to a boil.

Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes.

Stir until smooth and cool.

Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 42574% of calories from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 177mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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