Chocolate Lace Cheesecake

READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups chocolate wafer crumbs
  • 12
    cup finely chopped almonds
  • 14
    cup butter, melted
  • 2
    (8 ounce) packages cream cheese
  • 23
    cup sugar
  • 2
    cups semi-sweet chocolate chips, melted then cooled
  • 1
    cup whipping cream (35%)
  • 2
    tablespoons butter, melted
  • 1
    teaspoon vanilla
  • 1 12
    teaspoons vanilla
  • 1
    teaspoon sugar
  • 1
    ounce unsweetened chocolate, melted
  • Garnish
  • raspberries or fruit, coulis (etc.)
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DIRECTIONS

  • 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.
  • Refrigerate.
  • 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.
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