Chocolate Velvet Cheesecake
Smooth, creamy, and oh so sophisticated – that’s chocolate velvet cheesecake.
Ingredients:
Crust
1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tablespoons granulated sugar
Filling
2 8-oz. pkgs. cream cheese, softened
½ cup packed brown sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
3 tablespoons almond flavored liqueur (substitute 2 tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur)
Topping
2 cups sour cream
2 tablespoons granulated sugar
Method:
1. Preheat oven to 325 degrees.
2. Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
3. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.
4. Increase oven temperature to 425 degrees.
5. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill
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