Semisweet Chocolate Cheesecake Recipe
I was recommended this recipe of semisweet chocolate cheesecake by a doctor, who also advised that I follow a diabetic diet. Its good to make semisweet chocolate cheesecake for your family member whose diet is full of diabetic recipes. I prepare this yum semisweet chocolate cheesecake as a dessert every month or even more often. The main ingredient in semisweet chocolate cheesecake is always cheese. Whether you are an amateur cook or a professional chef, I recommend the semisweet chocolate cheesecake for the sheer joy of cooking it.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Crust
1 1/2 cup vanilla-cookie crumbs
1 tsp soft margarine
1 tsp water
Filling
1 can skim evaporated milk (12 oz.)
2 tsp cornstarch
1/3 cup granulated fructose
3 oz. semisweet chocolate
2 pkgs. light cream cheese (8 oz.)
3 eggs
2 tsp chocolate extract
1 tsp vanilla extract
2 tsp all-purpose flour
Directions
Crust: Combine crumbs, margarine, and water in a bowl or food processor.
Blend completely.
Press firmly into the bottom of a 9 in. (23 cm) springform pan.
Refrigerate or place in freezer until chilled.
Filling: Combine evaporated milk, cornstarch, and granulated fructose in a saucepan.
Cook and stir over medium heat until mixture is thick and very creamy.
Remove from heat, add chocolate, and stir until chocolate is melted.
Cool to room temperature.
Beat cream cheese until light and fluffy.
Beat in cooled chocolate-milk mixture.
Beat in eggs, one at a time.
Beat in chocolate and vanilla extracts and flour.
Transfer to crumb-lined pan.
Bake at 325°F (165°C) for 45 to 60 minutes or until middle is set.
Allow to cool.
Remove from pan.
Chill thoroughly before serving.
Blend completely.
Press firmly into the bottom of a 9 in. (23 cm) springform pan.
Refrigerate or place in freezer until chilled.
Filling: Combine evaporated milk, cornstarch, and granulated fructose in a saucepan.
Cook and stir over medium heat until mixture is thick and very creamy.
Remove from heat, add chocolate, and stir until chocolate is melted.
Cool to room temperature.
Beat cream cheese until light and fluffy.
Beat in cooled chocolate-milk mixture.
Beat in eggs, one at a time.
Beat in chocolate and vanilla extracts and flour.
Transfer to crumb-lined pan.
Bake at 325°F (165°C) for 45 to 60 minutes or until middle is set.
Allow to cool.
Remove from pan.
Chill thoroughly before serving.
