Taste of Home
Bittersweet Chocolate Cheesecake
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling
YIELD: 16 servings.
I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
Ingredients
-
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 sour cream
-
1-1/2 teaspoons vanilla extract
-
1/2 teaspoon almond extract
-
Dash salt
-
3 large eggs, room temperature, lightly beaten
-
GLAZE:
-
4 ounces bittersweet chocolate, chopped
-
1/4 cup heavy whipping cream
-
1 teaspoon vanilla extract
-
Optional: Whipped cream and additional toasted hazelnuts
Directions
-
1.
Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
-
2.
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.
-
3.
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.
-
4.
For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, serve with whipped cream and additional hazelnuts.
Nutrition Facts
1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC