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    You are in: Home / Recipes / Chocolate Lace Cheesecake Recipe
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    Chocolate Lace Cheesecake

    Chocolate Lace Cheesecake. Photo by nataliegoes

    1/2 Photos of Chocolate Lace Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    20 mins

    1 hr 5 mins

    Just Call Me Martha's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 354.88 ml chocolate wafer crumbs
    • 118.29 ml finely chopped almonds
    • 59.14 ml butter, melted
    • 2 (453.59 g) package cream cheese
    • 158.51 ml sugar
    • 3 eggs
    • 473.18 ml semi-sweet chocolate chips, melted then cooled
    • 236.59 ml whipping cream (35%)
    • 29.58 ml butter, melted
    • 4.92 ml vanilla
    • 236.59 ml sour cream
    • 7.39 ml vanilla
    • 4.92 ml sugar
    • 28.34 g unsweetened chocolate, melted

    Garnish

    Directions:

    1. 1
      Heat oven to 325 degrees.
    2. 2
      Butter 9-inch springform pan.
    3. 3
      In large bowl, blend crust ingredients- wafer crumbs, almonds and melted and 1/4 cup melted butter.
    4. 4
      Press into bottom and up sides of pan.
    5. 5
      Refrigerate.
    6. 6
      In large bowl, beat cream cheese and sugar until smooth.
    7. 7
      Add eggs,one at a time, beating well after each addition.
    8. 8
      Add melted chocolate chips and beat well.
    9. 9
      Add whipping cream, 2 tablespoons of butter and 1 teaspoon of vanilla; beat until smooth.
    10. 10
      Pour into prepared crust.
    11. 11
      Bake at 325 degrees for 55 to 65 minutes or until edges are set.
    12. 12
      Centre of cheesecake will be soft.
    13. 13
      (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.
    14. 14
      In small bowl, combine sour cream, 1 1/2 teaspoons vanilla and 1 teaspoon sugar.
    15. 15
      Stir until smooth.
    16. 16
      Spread over cooled cheesecake.
    17. 17
      Melt unsweetened chocolate and drizzle over top in lace pattern.
    18. 18
      Refrigerate for several hours or overnight before serving.
    19. 19
      Garnish with fresh mint and raspberries or raspberry coulis.

    Ratings & Reviews:

    • on August 29, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Lace Cheesecake

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 887.4
     
    Calories from Fat 616
    69%
    Total Fat 68.4 g
    105%
    Saturated Fat 37.0 g
    185%
    Cholesterol 211.2 mg
    70%
    Sodium 499.1 mg
    20%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 4.7 g
    18%
    Sugars 49.8 g
    199%
    Protein 12.4 g
    24%

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