Chocolate cheesecake recipe

Chocolate cheesecake is a rich and delicious dessert that’s perfect for any occasion. The creamy chocolate filling and crunchy crust make every bite irresistible.

Crust:

• 45 vanilla wafers, crushed
• 6 tablespoons powdered sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons melted butter or margarine

Filling:

• 3 (8-oz) packages cream cheese
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon all-purpose flour
• 3 eggs

For the Crust:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together all crust ingredients.
3. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
4. Bake for 8 minutes, then set aside to cool.

For the Filling:

1. Preheat the oven to 450°F.
2. In a large bowl, beat the cream cheese until fluffy. Gradually add the sugar and vanilla, beating until smooth.
3. Mix in the sour cream, then add the cocoa powder and flour.
4. Finally, add the eggs and mix just until blended. Avoid overmixing.
5. Pour the batter into the prepared crust.
6. Bake at 450°F for 10 minutes, then lower the oven temperature to 250°F.
7. Continue baking for 40 minutes or until the cheesecake is set.
8. Remove the cheesecake from the oven and place it on a cooling rack.
9. Loosen the cake from the sides of the pan with a knife and let it cool completely.
10. Remove the sides of the springform pan. Cover and refrigerate the cheesecake for 4–6 hours.

Serving:
Top with strawberries or whipped cream before serving. Store leftovers covered and refrigerated.

source cwfad