Recipes Chocolate Cheesecake

 

Recipes Chocolate Cheesecake

Recipes Chocolate Cheesecake

  1. CRUST
  2. 2 1/2 cup crushed Pepperidge Farms Milano Cookies
  3. six tbsp butter, salted or even unsalted, melted
  4. CHOCOLATE CHEESECAKE FILLING
  5. 12 oz partial sweet chocolate, chopped or chips
  6. several – 8 ounce deals of cream cheese, at room temperatures
  7. 1 cup granulated glucose
  8. 3 large eggs, with room temperature
  9. 1 tsp vanilla extract
  10. 1 cup sour cream, at room temperature
  11. 1/2 cup white chocolate potato chips
  12. WHITE CHOCOLATE GANACHE GLAZE OVER
  13. 1/4 cup heavy lotion
  14. 1/4 cup white chocolate bars, chopped
  15. GARNISH
  16. chocolate shavings
  17. chocolate plus vanilla sprinkles
  18. whipped lotion
  19. strawberrys

Recipes Chocolate Cheesecake

  1. Preheat oven to 350. Spray a 9 inch springform pan with bakers spray

  2. MAKE CRUST

  3. Combine cookie crumbs and melted butter in a bowl until well blended

  4. Firml press crumbs on bottom and sides of springform pan. Freeze while preparing cheesecake filling

  5. MAKE CHOCOLATE CHEESECAKE FILLING

  6. Melt chocolate in the microwave or over a double boiler until smooth, set aside

  7. In a large bowl beat cream cheese until smooth

  8. Add the sugar and vanilla and beat in well

  9. Add eggs one at a time beating after each egg

  10. Add melted chocolate and beat in

  11. Add the sour cream and beat just until blended

  12. Fold in the white chocolate chips

  13. Wrap springform pan in foil

  14. Pour cheesecake mixture in prepared springform pa, smooth top with off set spatula. Place cheesecake on foil lined baking sheet and bake 55 to 60 minutes until the cheesecake looks firm around the edges but slightly wet and wobbly in center

  15. Cool for one hour on baking pan, loosely covering top with clean kitchen towel. This will help prevent or close small cracks. Then cool completely uncovered on a wire rack be for covering and refrigerating overnight

  16. MAKE WHITE CHOCOLATE GANACHE GLAZE

  17. Heat cream just until hot, then pour over white chocolate, let sit 1 minute then stir until smooth. Let sit at room temperature about 15 minutes to thicken to a glaze consistancy

  18. Remove cheesecake from refrigerator and release sides of springform pan. Pour glaze gover cold cheesecake, while glaze continues to be wet garnish with chocolate shavings andsprinkles. Return to refrigerator to set topping, about 1 hour

  19. Serve with whipped cream and strawberrys