Chocolate Cheesecake Recipe
Ingredients
| CRUST | ||
| Chocolate wafer package | 1 | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Cream cheese package | 2 (FILLING) | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Eggs | 3 Small (FILLING) | |
| Semi-sweet chocolate chocolate chips | 1 Bag (1kg) (FILLING) | |
| Whipping cream | 1 Cup (16 tbs) (FILLING) | |
| Butter/Margarine | 2 Tablespoon, melted (FILLING) | |
| Vanilla | 1 Teaspoon (FILLING) | |
Directions
GETTING READY
1) Preheat oven hot to 325°F.
MAKING
2) In a medium add crust ingredients and mix well. Keep aside 1 tablespoon crumbs for garnishing.
3) In a ungreased 10-inch springform pan add the remaining crumbs and press in bottom and 2 inches up side.
4) In a large bowl add cream cheese and sugar. Beat until smooth.
5) Mix 1 egg at a time until well blended.
6) Add melted chocolate gently and mix together.
7) Stir in remaining filling ingredients and beat until smooth.
8) Transfer into crust-lined pan.
9) Bake for 55 to 65 minutes until edges are set.
10) To avoid cracking put a shallow pan half full of hot water on lower oven rack during baking.
11) Let stand on pans to cool for 5 minutes.
12) Gently remove side of pan.
13) Keep aside for 2 hours to cool.
SERVING
14) Garnish with reserved crumbs.
15) Refrigerate for 4 hours or overnight.
16) Store in refrigerator.
17) Serve chilled.
1) Preheat oven hot to 325°F.
MAKING
2) In a medium add crust ingredients and mix well. Keep aside 1 tablespoon crumbs for garnishing.
3) In a ungreased 10-inch springform pan add the remaining crumbs and press in bottom and 2 inches up side.
4) In a large bowl add cream cheese and sugar. Beat until smooth.
5) Mix 1 egg at a time until well blended.
6) Add melted chocolate gently and mix together.
7) Stir in remaining filling ingredients and beat until smooth.
8) Transfer into crust-lined pan.
9) Bake for 55 to 65 minutes until edges are set.
10) To avoid cracking put a shallow pan half full of hot water on lower oven rack during baking.
11) Let stand on pans to cool for 5 minutes.
12) Gently remove side of pan.
13) Keep aside for 2 hours to cool.
SERVING
14) Garnish with reserved crumbs.
15) Refrigerate for 4 hours or overnight.
16) Store in refrigerator.
17) Serve chilled.
Chef
