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Rich Chocolate Cheesecake
Rich Chocolate Cheesecake
Ingredients| 1 1/2 c Chocolate wafer crumbs 1/4 ts Ground nutmeg 1/2 c Butter -- melted 24 oz Cream cheese -- softened 3/4 c Sugar 3 Eggs 8 oz Sour cream 6 Squares semisweet chocolate melted 1 tb Cocoa 3/4 ts Cocoa 1 1/2 ts Vanilla extract 1/2 c Whipping cream -- whipped Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional) |
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Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries.
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Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing (Upload by user)
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Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. (Upload by user)
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Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill with filling and lap over. After rolled flat you could also make into a jelly roll and slice it on an angle. (Upload by user)
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