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Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
Chocolate crumb crust, favorite recipe
2 cups chopped dark chocolate or chips, divided
2 tsp vanilla extract
1/4 cup heavy cream
4 eggs
1/4 tsp salt
1/2 tsp shortening
Prepare crust and pressin into a springform pan. Preheat oven to 350. Beat cream cheese and sugar until smooth. Gradually beat in eggs, cream, vanilla extract and salt. Beat until well blended. Set aside 2 tbsp chocolate. Melt remaining chocolate, stirring until smooth. Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan.
Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven to wire rack.
With a knife, immediately loosen cake from sides of pan. Cool to room temperature. Melt reserved chocolate and shortening, stirring until melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until colde. Cover; refrigerate leftover cheesecake.
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DARK CHOCOLAE LAYERED CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
Chocolate crumb crust, favorite recipe
2 cups chopped dark chocolate or chips, divided
2 tsp vanilla extract
1/4 cup heavy cream
4 eggs
1/4 tsp salt
1/2 tsp shortening
Prepare crust and pressin into a springform pan. Preheat oven to 350. Beat cream cheese and sugar until smooth. Gradually beat in eggs, cream, vanilla extract and salt. Beat until well blended. Set aside 2 tbsp chocolate. Melt remaining chocolate, stirring until smooth. Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan.
Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven to wire rack.
With a knife, immediately loosen cake from sides of pan. Cool to room temperature. Melt reserved chocolate and shortening, stirring until melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until colde. Cover; refrigerate leftover cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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