Chocolate cheesecake
May 23, 2017 13:32:00 GMT -6
Post by sudokufan on May 23, 2017 13:32:00 GMT -6
Fudge Truffle Cheesecake
INGREDIENTS
1½ cups vanilla wafer crumbs
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 300 degrees F.
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch spring form pan. (Lazy method - skip the first 4 ingredients; just buy a pre-made oreo cookie crust, the kind in pie tins, dump that into your spring form pan and press it down. Or, chop up pecans, toss with sugar and melted butter and use those for a gluten free crust)
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. (lazy method - microwave, stirring every 30 seconds)
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F for 55 minutes. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.
Notes: Super rich, super impressive tasting. I've won contests with this cheesecake.
Original source: allrecipes.com/recipe/15917/fudge-truffle-cheesecake/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
[HASH]dessert [HASH]chocolate
INGREDIENTS
1½ cups vanilla wafer crumbs
½ cup powdered sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 300 degrees F.
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch spring form pan. (Lazy method - skip the first 4 ingredients; just buy a pre-made oreo cookie crust, the kind in pie tins, dump that into your spring form pan and press it down. Or, chop up pecans, toss with sugar and melted butter and use those for a gluten free crust)
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. (lazy method - microwave, stirring every 30 seconds)
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F for 55 minutes. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.
Notes: Super rich, super impressive tasting. I've won contests with this cheesecake.
Original source: allrecipes.com/recipe/15917/fudge-truffle-cheesecake/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
[HASH]dessert [HASH]chocolate