Milk Chocolate Cheesecake
Ready In: 1 hr 25 mins
Serves: 12
Ingredients
- 1 cup Oreo cookie crumbs
- 1 cup butter cookie crumbs
- 1⁄2 cup melted unsalted butter
- 3 lbs cream cheese, softened
- 2 cups sugar, divided
- 6 eggs
- 1 cup heavy cream
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup milk chocolate, melted
- 2 cups fresh raspberries
- 1 lemon, juice of
- 1⁄4 cup Grand Marnier
- whipped cream (in a pastry bag with star tip)
- fresh mint sprig
- chocolate curls
- powdered sugar, in shaker
- cocoa powder, in shaker
Directions
- Preheat oven to 350°.
- Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
- Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
- For the sauce:
- In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.
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