Heavenly Chocolate Cheesecake Recipe - Cooking Index
Heavenly Chocolate Cheesecake Recipe - Cooking Index
| 2 cups | 474ml | Vanilla wafers - fine crush |
| 1 cup | 93g / 3.3oz | Ground toasted almonds |
| 1/2 cup | 99g / 3.5oz | Butter - melted |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 12 oz | 340g | Milk chocolate chips |
| 1/2 cup | 118ml | Milk |
| 1 | Unflavored gelatin | |
| 16 oz | 454g | Cream cheese - softened |
| 1/2 cup | 118ml | Sour cream |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1/2 cup | 118ml | Heavy cream - whipped |
NOTE: Garnishes to include whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch Springform pan, covering bottom and 2 1/2 inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.
Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy.
Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours).
Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired.
Makes 1 9-inch Cheesecake
Source:
The Best of Baking by Wolter and Teubner - Page 35
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