Frozen Chocolate Cheesecake Torte
Yield
1 cakePrep
25 minCook
0 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| 4 | tablespoon |
butter
melted |
|
| 8 | ounce |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | ounce |
unsweetened chocolate
unsweetened, melt |
|
| 1 ½ | cup |
heavy whipping cream
whipped |
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 6E+1 | ml |
butter
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 86.7 | ml/g |
unsweetened chocolate
unsweetened, melt |
|
| 355 | ml |
heavy whipping cream
whipped |
|
| 177 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan.
Bake 10 Minutes.
In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth.
Add chocolate and beat 2 minutes.
Fold in whipped cream.
Stir in pecans.
Turn into baked crust, spreading evenly.
Freeze eight hours or longer, until firm.
Cover tightly and store in freezer.
Remove from freezer ½ hour before serving for ease in cutting.
