Bittersweet Chocolate Cheesecake
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I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling
Ingredients:
- 1 cup chocolate wafer crumbs
- 1/2 cup finely chopped toasted hazelnuts
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 12 squares (1 ounce each) bittersweet baking chocolate, melted and cooled
- 3 eggs, lightly beaten
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Dash salt
- GLAZE:
- 4 squares (1 ounce each) bittersweet baking chocolate
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and toasted chopped hazelnuts, optional
Directions:
In a small bowl, combine the crumbs and hazelnuts; stir in butter. Press onto the bottom of an ungreased 9-in. springform pan.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add chocolate. Add eggs; beat on low just until combined. Add sour cream, extracts and salt; beat just until blended. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 60-65 minutes or until the center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours.
For glaze, in a heavy saucepan or microwave, melt chocolate with cream, stirring until smooth. Remove from heat. Stir in vanilla. Remove sides of pan. Spread glaze over top. Refrigerate overnight. Garnish with whipped cream and hazelnuts if desired. Yield: 16 servings. *Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.