Bittersweet Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. Ingredients:
1 cup chocolate wafer crumbs |
1/2 cup finely chopped toasted hazelnuts |
1/3 cup butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
12 ounces bittersweet chocolate, melted and cooled |
3 eggs, lightly beaten |
1 cup (8 ounces) sour cream |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
dash salt |
glaze: |
4 ounces bittersweet chocolate, chopped |
1/4 cup heavy whipping cream |
1 teaspoon vanilla extract |
whipped cream and toasted chopped hazelnuts, optional |
Directions:
1. In a small bowl, combine the crumbs and hazelnuts; stir in butter. Press onto the bottom of an ungreased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Add chocolate. Add eggs; beat on low just until combined. Add sour cream, extracts and salt; beat just until blended. Pour over crust. Place pan on a baking sheet.
3. Bake at 350° for 60-65 minutes or until the center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours.
4. For glaze, in microwave, melt chocolate with cream; stir until smooth. Remove from heat. Stir in vanilla. Spread glaze over top. Refrigerate overnight. Garnish with whipped cream and hazelnuts if desired. Yield: 16 servings.
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