Cocoa Cheesecake
Yield
1 cakePrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
plus 2 tablespoons, divided |
|
| ½ | cup |
cocoa powder
|
|
| 2 | teaspoons |
vanilla extract
divided |
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | x |
fruit
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
plus 2 tablespoons, divided |
|
| 118 | ml |
cocoa powder
|
|
| 1E+1 | ml |
vanilla extract
divided |
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | x |
fruit
fresh |
* |
Directions
Heat oven to 375℉ (190℃).
In large mixer bowl, beat cream cheese, ¾ cup sugar, cocoa and 1 teaspoon vanilla until well blended.
Add eggs; blend well. Pour batter into prepared Graham Crust.
Bake 20 minutes. Remove from oven; cool 15 minutes.
Increase oven temperature to 425℉ (220℃). In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake.
Bake 10 minutes; remove from oven.
Loosen cheesecake from side of pan; cool to room temperature.
Refrigerate several hours or overnight; remove side of pan.
Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.
10 to 12 servings.
---Graham Crust---
In bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ⅓ cup melted butter or margarine.
Press mixture onto bottom and halfway up side of 9-inch springform pan.
