- 1 cup chocolate wafer crumbs
- 1/2 cup finely chopped hazelnuts, toasted
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 12 ounces bittersweet chocolate, melted and cooled
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Dash salt
- 3 large eggs, lightly beaten
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and additional toasted hazelnuts, optional
- Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
- Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
- Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.
- For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, served with whipped cream and additional hazelnuts. Yield: 16 servings.
Originally published as Bittersweet Chocolate Cheesecake in Country Extra January 1998, p51
Reviews for Bittersweet Chocolate Cheesecake
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Reviewed Apr. 15, 2011
"I made 25 diffrent cakes for my daughters wedding reception. Three of this one and many more times since. Comes out beautiful every time."