Prep 20 mins
Cook 1 hr 5 mins
A very simple, yet classy looking dessert to serve company - chocolatey cheesecake topped with a sweet sour cream topping drizzled with melted chocolate. I usually serve mine with some fresh raspberries as well as raspberry coulis and a sprig of mint. Cook time does not include several hours' or overnight chilling.
- 1 1⁄2 cups chocolate wafer crumbs
- 1⁄2 cup finely chopped almonds
- 1⁄4 cup butter, melted
- 2 (8 ounce) packages cream cheese
- 2⁄3 cup sugar
- 3 eggs
- 2 cups semi-sweet chocolate chips, melted then cooled
- 1 cup whipping cream (35%)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon sugar
- 1 ounce unsweetened chocolate, melted
- mint or strawberries or raspberries or fruit, coulis (etc.)
- Heat oven to 325 degrees.
- Butter 9-inch springform pan.
- In large bowl, blend crust ingredients- wafer crumbs, almonds and melted and 1/4 cup melted butter.
- Press into bottom and up sides of pan.
- In large bowl, beat cream cheese and sugar until smooth.
- Add eggs,one at a time, beating well after each addition.
- Add melted chocolate chips and beat well.
- Add whipping cream, 2 tablespoons of butter and 1 teaspoon of vanilla; beat until smooth.
- Pour into prepared crust.
- Bake at 325 degrees for 55 to 65 minutes or until edges are set.
- Centre of cheesecake will be soft.
- (Place shallow pan half full of water on lower oven rack to prevent cracking.) Cool in pan 5 minutes, then carefully remove sides of pan and cool completely.
- In small bowl, combine sour cream, 1 1/2 teaspoons vanilla and 1 teaspoon sugar.
- Stir until smooth.
- Spread over cooled cheesecake.
- Melt unsweetened chocolate and drizzle over top in lace pattern.
- Refrigerate for several hours or overnight before serving.
- Garnish with fresh mint and raspberries or raspberry coulis.
First found this recipe in my Pillsbury cookbook and have been making it for years. It's always a hit. It is a very large cheesecake, and the sour cream topping will start to turn yellow after about 5 days. Really too big for just the two of us, but is a great treat to take to parties.
My husband and I rate this cheesecake 5 stars. The recipe was easy to follow. The cheesecake turned out even better than expected.
I tried to post a photo. We'll see if that works. The finished product is beautiful and... no cracks!! For me, that is a first.
Thanks for posting this recipe Martha. I've added it to "My Book" as this is sure to become a family favorite.