Rich Chocolate Cheesecake
Yield
10 servingsPrep
30 minCook
Ready
10 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
chocolate wafer crumbs
|
* |
¼ | teaspoon |
nutmeg
ground |
|
½ | cup |
butter
melted |
|
24 | ounces |
cream cheese
softened |
|
¾ | cup |
sugar
|
|
3 | large |
eggs
|
|
8 | ounces |
sour cream
|
|
6 | squares |
semi-sweet chocolate
semi-sweet, melted, null, null |
* |
1 | tablespoon |
cocoa powder
|
|
¾ | teaspoon |
cocoa powder
|
|
1 ½ | teaspoons |
vanilla extract
|
|
½ | cup |
heavy whipping cream
whipped |
|
1 | x |
whipped cream
(optional) |
* |
1 | x |
chocolate curls
(optional) |
* |
1 | x |
almonds
(optional) |
* |
1 | x |
maraschino cherries
(optional) |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
chocolate wafer crumbs
|
* |
1.3 | ml |
nutmeg
ground |
|
118 | ml |
butter
melted |
|
693.6 | ml/g |
cream cheese
softened |
|
177 | ml |
sugar
|
|
3 | large |
eggs
|
|
231.2 | ml/g |
sour cream
|
|
6 | squares |
semi-sweet chocolate
semi-sweet, melted, null, null |
* |
15 | ml |
cocoa powder
|
|
3.8 | ml |
cocoa powder
|
|
7.5 | ml |
vanilla extract
|
|
118 | ml |
heavy whipping cream
whipped |
|
1 | x |
whipped cream
(optional) |
* |
1 | x |
chocolate curls
(optional) |
* |
1 | x |
almonds
(optional) |
* |
1 | x |
maraschino cherries
(optional) |
* |
Directions
Combine first 3 ingredients, mixing well.
Press mixture into bottom of a 9-inch springform pan; chill.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each addition.
Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well.
Gently fold in whipped cream; spoon into prepared pan.
Bake at 300 for 1 hour.
Turn oven off; allow cheesecake to cool in oven an additional 30 minutes.
Refrigerate 8 hours.
Remove sides of pan and garnish with additional whipped cream, chocolate curls.