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Chocolate Cheesecake III
Chocolate Cheesecake is a modern American recipe for a classic cheesecake on a chocolate water base and with a cream cheese and double cream filling set with eggs and flavoured with chocolate and vanilla extracts which is decorated with whipped cream. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Cheesecake.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Additional Time:
(+cooling and chilling)
Serves:
8
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesUSA Recipes
Chocolate Cheesecake: Classic American recipe for a slice of a baked cheesecake slice of a chocolate and vanilla flavoured cream cheese and cream filling on a chocolate wafer biscuit base topped with cocoa powder and fresh raspberries.
Ingredients:
250g
chocolate wafers finely crushed
100g butter, melted and cooled
260g dark chocolate chips
360ml double cream
480g cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
50g sugar
4 large eggs
1 tsp vanilla extract
120ml double cream, whipped (optional)
Method:
Combine the chocolate wafer crumbs and the melted butter in a large bowl. Stir to combine well then pat into the base and 6cm up the sides of a 22cm diameter springform cake tin. Transfer to the refrigerator and chill.
In the top of a bain-marie over hot (but not boiling) water combine the chocolate chips and double cream. Stir until the chocolate has melted and the mixture is smooth then take off the heat and set aside. Beat the cream cheese in a large bowl until soft then add the sugar and beat until creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the chocolate mixture and the vanilla extract then mix until thoroughly blended. Pour the mixture into the prepared crust.
Transfer to an oven pre-heated to 160°C and bake for 60 minutes. Turn the oven off at this time. Prop the oven door open with a wooden spoon and let the cheesecake stand for 1 hour more. Remove from the oven and set aside to cool completely before transferring to the refrigerator to chill for 24 hours. Carefully remove from the tin, transfer to a serving plate and decorate the edges with whipped cream, if desired.
