Chocolate Cheesecakewith Chocolate Ganache
From burgandy26 15 years agoIngredients
- 5 OZ BITTERSWEET OR semisweet chocolate,GRATED shopping list
- 24 OZ cream cheese SOFTENED shopping list
- 1 CUP sugar shopping list
- 2 TBS unsweetened cocoa powder shopping list
- 1/4 TSP salt shopping list
- 2 eggs shopping list
- 1 TSP vanilla extract shopping list
- CRUST shopping list
- 1 CUP graham cracker crumbs shopping list
- 2/3 CUP blanched almonds,FINELY CHOPPED shopping list
- 2 TBS sugar shopping list
- 4 TBS butter MELTED shopping list
- GANACHE shopping list
- 1/4 CUP PLUS I TBS heavy cream shopping list
- 31/2 BITTERSWEET OR SEMI sweet chocolate,GRATED OR CHOPPED shopping list
How to make it
- TO MAKE CRUST,PREHEAT THE OVEN TO 350 DEGREES,IN A MED BOWL,STIR THE GRAHAM CRACKER CRUMBS,ALMONDS AND SUGAR TOGETHER,STIR IN THE MELTED BUTTER UNTIL ALL THE CRUMBS ARE MOISTENED,PRESS THE MIXTURE IN A 8 INCH SPRING FORM PAN,BAKE FOR 10 MIN,AND SET ASIDE,REDUCE THE OVEN TO 325 DEGREES.
- IN A DOUBLE BOILER MELT THE CHOCOLATE
- IN A LRG BOWL BEAT CREAM CHEESE,ON MED SPEED,IN A BOWL COMBINE SUGAR,COCOA,AND SALT,ADD THE CREAM CHEESE,THEN BEAT IN THE EGGS,VANILLA,AND MELTED CHOCOLATE,POUR INTO PREPARED CRUST.
- BAKE FOR 45 MIN,OR UNTIL SIDES ARE PUFFY,BUT THE CENTER IS STILL VERY SOFT,LET COOL FOR 20 MIN.LET COOL COMPLETELY,AND REFRIGERATE FOR 2 HRS.
- FOR GANACHE IN A SAUCE PAN,BRING THE CREAM TO A SIMMER,REMOVE FROM HEAT AND STIR IN CHOCOLATE UNTIL MELTED,SET ASIDE FOR 20 MIN,UNTIL THICKENED,POUR GANACHE OVER THE CHEESECAKE AND SPREAD,ALLOWING TO DRIP ON SIDES,ENJOY
People Who Like This Dish 3
- jeffsgirl Medford, OR
- shellyh430 East Bernstadt, KY
- burgandy26 AZ
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