Chocolate Cheesecake

This is my special recipe for chocolate cheesecake, which I got out of a Pillsbury cookbook from the 80s. It is my specialty and I get rave reviews each time. I have just given it away for the first time the other day (I don't share special recipes easily ).

This is for an 8 inch springform pan. Since I have a 10 inch, I do the recipe one and a half times. I also don't do the crust, but I make my own with crushed graham crackers, or a a similar cookie and melted butter. I mix that to make it stick and push to the bottom of a pan. I don't often make the topping, but it isn't bad. I usually will just make fresh whipped cream or a strawberry coulis. It is fine plain as well. What is important is the filling! Watch the baking time.

Creamy Chocolate Lace Cheesecake




Crust:

1 1/2 c chocolate wafer crumbs
1/2 c chopped almonds
1/4 c melted butter

Filling:

2 (8 oz) packages cream cheese, softened
2/3 c sugar
3 eggs
2 c (12 oz) semi-sweet chocolate chips
1 c whipping cream
2 tbs butter, melted
1 tsp vanilla

Topping:

1 c dairy sour cream
1 1/2 tsp vanilla
1 tsp sugar
1/2 oz chocolate, melted

Heat the oven to 325F. Mix the crust ingredients well and press into bottom and up sides of prepared pan, 8 inch springform. The pan should be greased with butter or the cheesecake will stick to the sides.

In large bowl, beat cream cheese and 2/3 c sugar until smooth. Add eggs, one at a time, beating well after each addition. Put the cream in a saucepan and heat it on low flame until it starts to simmer. Turn off the heat. Add the chocolate chips to the hot cream and stir until all the chips melt and the mixture comes together. Let it cool for a few minutes. Add it to the cheese mixture together with the melted butter and vanilla. Beat until smooth and uniformly colored. Pour into prepared pan. Bake for 55-65 minutes or until edges are set. The center of cheesecake will be soft. Cool 5 minutes. Make sure sides aren't sticking and remove sides of springform carefully. Cool completely (you can put in the fridge after about an hour of coming out of the oven).

In small bowl, combine all topping ingredients except chocolate; stir until smooth. Spread over cooled cheesecake. Drizzle with the melted chocolate in lace pattern. Refrigerate for several hours or overnight before serving.

Re: Chocolate Cheesecake

sounds amazing!!!!!!!!!!!!!!!!!