Chocolate Custard Chocolate Cheesecake
Enjoy this delicious chocolate cheesecake.
Yield
16 servingsPrep
25 minCook
35 minReady
5 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
graham cracker crumbs
finely crushed |
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | package |
pudding mix
or pie-filling, chocolate |
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | square |
unsweetened chocolate
|
|
| 24 | ounces |
cream cheese
|
|
| 3 | each |
egg yolks
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
graham cracker crumbs
finely crushed |
*
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | package |
pudding mix
or pie-filling, chocolate |
|
| 177 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 1 | square |
unsweetened chocolate
|
|
| 693.6 | ml/g |
cream cheese
|
|
| 3 | each |
egg yolks
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
sour cream
|
|
Directions
Combine graham cracker crumbs, sugar and melted butter.
Press on bottom and sides of a greased 10 inch springform pan.
Combine pudding mix, sugar and milk in saucepan.
Add chocolate, cook and stir over medium Heat until mixture comes to a full boil.
Remove from heat.
Cover surface with waxed paper and set aside.
Beat cream cheese until fluffy.
Beat in yolks, vanilla, salt and pudding.
Beat egg whites with hand whisk in a clean bowl until soft peak forms.
Fold in egg whites into cream cheese mixture.
Pour over crumbs in pan.
Bake on lowest rack at 350℉ (180℃) for about 1 hour or until center is set lightly when touched.
Cool for 4 hours.
Spread top with sour cream and let set in refrigerator for overnight.
