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

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    45 mins

    24 hrs

    Chef #319854's Note:

    A beautifuly smooth and creamy recipe I pulled from another site. It comes from Bon Apetite magazine. I tried a few and liked this one the best. It's a bit fussy, but very worth the effort. (I don't like coffee, so I didn't include the coffee powder.) Try adding a teaspoon of mint or orange extract for an easy variation. You *must* let this chill overnight so that the flavor can settle.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR CRUST

    FOR FILLING

    Directions:

    1. 1
      Make crust:.
    2. 2
      Preheat oven to 350°F Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
    3. 3
      Make Filling:.
    4. 4
      Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
    5. 5
      Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
    6. 6
      Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.

    Ratings & Reviews:

    • on August 26, 2011

      55

      This is an awesome recipe. I have used it for years. For the crust, I use graham crackers with an addition of a little sugar and a couple of tablespoons of cocoa instead of using chocolate wafers, which are not always easy to find. I also top mine with chocolate ganache.

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

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    Nutritional Facts for Double Chocolate Cheesecake

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 619.4
     
    Calories from Fat 416
    67%
    Total Fat 46.2 g
    71%
    Saturated Fat 26.3 g
    131%
    Cholesterol 154.5 mg
    51%
    Sodium 317.0 mg
    13%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 36.3 g
    145%
    Protein 7.4 g
    14%

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