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Chocolate Cheesecake IV
Chocolate Cheesecake is a modern American recipe for a classic cheesecake on a chocolate water base and with a cream cheese and sour cream filling set with eggs and cornflour (cornstarch) that's flavoured with chocolate and vanilla extracts. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Cheesecake.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Additional Time:
(+cooling and chilling)
Serves:
8
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesUSA Recipes
Chocolate Cheesecake: Classic American recipe for a slice of a baked cheesecake slice of a chocolate and vanilla flavoured cream cheese filling on a chocolate wafer biscuit base topped with cocoa powder and fresh raspberries.
Ingredients:
130g
chocolate wafers
1 tbsp butter, softened
1kg cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
100g sugar
2 tbsp cornflour (cornstarch)
4 large eggs
1 tbsp vanilla extract
90g dark chocolate (at least 60% cocoa solids), melted and cooled
240g sour cream
Method:
Crush the chocolate wafers into crumbs either in a food processor or by hitting them in a plastic bag with a rolling pin. Turn into a bowl and work in the butter until completely mixed. Press the resultant mixture into the base of a well greased 22cm diameter springform cake tin. Place in an oven pre-heated to 150°C and bake for 10 minutes then remove from the oven and set aside.
In the meantime, add the cream cheese to a large bowl and beat until fluffy. Combine the cornflour and sugar then beat into the cream cheese mixture. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now fold in the vanilla, melted chocolate and sour cream and blend thoroughly. Turn the cheesecake mix onto the prepared base then place in your oven and bake for about 1 hour, or until the centre of the cake seems to be almost set when the pan is gently tapped.
Turn the oven off and allow the cake to sit in the oven as it cools for 1 hour longer. Remove the pan from the oven and allow to cool to room temperature. Cover the top of the pan (do not touch the surface of the cheesecake) then transfer to the refrigerator and chill over night. Work your way around the side of the cheesecake with a spatula then remove the sides of the pan. Transfer the cheesecake to a serving plate, decorate with whipped cream (if desired) and serve.
