Chocolate Lace Cheesecake

"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."
photo by nataliegoes photo by nataliegoes
photo by nataliegoes
photo by TJCaudill01 photo by TJCaudill01
Ready In:
1hr 25mins


  • 1 12 cups chocolate wafer crumbs
  • 12 cup finely chopped almonds
  • 14 cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 23 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 12 teaspoons vanilla
  • 1 teaspoon sugar
  • 1 ounce unsweetened chocolate, melted
  • Garnish

  • 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.
  • 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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  1. 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.
  2. My husband and I rate this cheesecake 5 stars. The recipe was easy to follow. The cheesecake turned out even better than expected. <br/><br/>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. <br/><br/>Thanks for posting this recipe Martha. I've added it to "My Book" as this is sure to become a family favorite.



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