Cheesecake is probably the most requested dessert in restaurants. Almost everyone loves cheesecake. Almost everyone loves chocolate as well. I decided to marry the two loves in a decadent, multifaceted chocolate cheesecake, incorporating as much chocolate as I thought one could survive in one sitting! It makes a fabulous...
Provided by Charlene Chambers
Categories Cakes
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Grease a 9" spring form pan with solid shortening and wrap outside with foil.
- 2. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
- 3. In a food processor, grind cookie crumbs and add melted butter and 2 tsp. sugar. Press onto bottom and 2" up side of prepared pan.
- 4. In a large mixing bowl, beat cream cheese and 1 ΒΌ c sugar on medium high until smooth.
- 5. . Add sour cream and chocolate liqueur to combine. On low speed, add eggs, one at a time then set aside.
- 6. Melt 9 oz chocolate in a medium bowl over a pan of simmering water until smooth. Fold chocolate into batter and pour mixture into prepared spring form pan.
- 7. Place spring form pan into a large baking dish with 2" sides and fill baking dish with 1" hot water. Bake in a preheated 325 degree oven for 60 to 70 minutes or until just set.
- 8. Remove spring form pan from baking dish and cool 10 minutes on a wire rack. Run a knife around edge and cool 1 hour.
- 9. Meanwhile, place 6 oz chocolate in a small mixing bowl and bring heavy cream to a boil in a small saucepan on high heat.
- 10. Pour cream over chocolate and whisk until smooth and chocolate melted. Cool 5 minutes and spread over top of cheesecake.
- 11. Cool 5 minutes and refrigerate 4 hours. Remove pan sides and garnish with raspberries. Cut and serve. Serves 8 to 10
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love