LOCATION: Recipes >> Desserts Cheesecake >> Chocolate 33
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Chocolate 33
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Chocolate Cheesecake
Yield: 4 Servings
1 1/2 lbs cream cheese
1/2 c flour
1 5/8 cups sugar
7 oz sour cream
12 eggs
6 oz semi-sweet chocolate
1 1/2 c graham crackers or Oreo crumbs
4 oz vegetable shortening
3 oz sugar
3 oz brown sugar
1 ts vanilla
Soften cream cheese in mixer. Add flour and sugar; mix and scrape
down. Add sour cream; mix and scrape bowl again. Add eggs a little
at a time, mixing and scraping down bowl, until eggs are gone. Melt
chocolate and gradually add cheesecake mixture to chocolate. Grease
a 10-inch pan and fill bottom with graham cracker crumb mixture.
Bake in a water bath (place pan in a larger pan. Fill larger pan
with hot water that will come 3/4 of the way up the sides of the
10-inch pan.)
Bake at 325 degrees for 60 to 75 minutes or until cheesecake is
firm to the touch. Do not overbake. For best results, wait 24 hours
until serving to give the ingredients a chance to mellow. Serve
with fresh whipped cream lightly dusted with cocoa powder.
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