Chocolate Cheesecake

Jeff had only one request for his birthday this year and that was my chocolate cheesecake. It is also perfect for the Jewish holiday of Shavuot which always falls right around his birthday,
May 26!

Ingredients: 1 package of chocolate wafers ground into crumbs (1 3/4 cups) 1/2 cup butter, melted 1/2 teaspoon cinnamon 2 Tablespoons brown sugar 1 package chocolate chips 6 oz cream cheese 3/4 cup sugar 4 eggs 1/2 cup sour cream 1/2 cup whipping cream 1 tablespoon icing sugar Directions: Mix butter, cinnamon, brown sugar and crumbs. Blend well and press into the botton of a lightly greased 9" springform pan. Reserve 1/3 crumbs for the topping. Melt chocolate chips on low heat or in the microwave. Let cool.  Beat cheese and sugar. Add eggs, one at a time, and blend thoroughly.  Add chocolate and sour cream. Pour chocolate mixture over the crust and sprinkle with reserved crumbs. Bake at 350 degrees for 50-55 minutes. Edges will be set, but center will be somewhat soft and runny. Turn off oven and let cake cool in the oven for 30 minutes. Surface will crack slightly. whip cream, adding icing sugar, and beat until stiff peaks form.  Garnish the cake with rosettes, and place a chocolate chip in each one : to do this, you can use a frosting bag, or simply cut a small hole at the corner of a zip lock bag and squeeze the whipped cream through to form small rosettes. If all else fails, you can always use Redi Whip! Sprinkle top with grated chocolate.  

Ingredients:

1 package of chocolate wafers ground into crumbs (1 3/4 cups)
1/2 cup butter, melted
1/2 teaspoon cinnamon
2 Tablespoons brown sugar
1 package chocolate chips
6 oz cream cheese
3/4 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
1 tablespoon icing sugar

Directions:

Mix butter, cinnamon, brown sugar and crumbs. Blend well and press into the botton of a lightly greased 9" springform pan. Reserve 1/3 crumbs for the topping.
Melt chocolate chips on low heat or in the microwave. Let cool. 

Beat cheese and sugar. Add eggs, one at a time, and blend thoroughly. 
Add chocolate and sour cream.
Pour chocolate mixture over the crust and sprinkle with reserved crumbs.
Bake at 350 degrees for 50-55 minutes.
Edges will be set, but center will be somewhat soft and runny. Turn off oven and let cake cool in the oven for 30 minutes. Surface will crack slightly.
whip cream, adding icing sugar, and beat until stiff peaks form. 
Garnish the cake with rosettes, and place a chocolate chip in each one : to do this, you can use a frosting bag, or simply cut a small hole at the corner of a zip lock bag and squeeze the whipped cream through to form small rosettes. If all else fails, you can always use Redi Whip! Sprinkle top with grated chocolate.

 

Comment
Print Friendly and PDF