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Chocolate Crust
1 stick butter, salted
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate graham crackers, crushed
¼ cup unsweetened cocoa powder
½ cup light brown sugar
Cheesecake Filling
2 sticks salted butter, room temperature
16 oz. cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
2 tablespoons corn starch
1 teaspoon vanilla extract
Chocolate Ganache
12 oz. dark chocolate chips
1 cup heavy cream
½ cup raspberry pie filling (optional)

Preheat oven to 375° and line a spring-form pan with parchment paper
Chocolate Crust
In a small bowl melt the butter in the microwave and then set aside to cool
Once the butter has cooled, beat in the egg yolk and vanilla extract with a fork or whisk
Add the chocolate graham crackers, cocoa powder and light brown sugar
Stir together until fully combined
Press the mixture into the bottom of the spring-form pan making sure that you press it half way up the sides of the pan
Bake for 10 minutes and remove
Turn down oven temperature to 320°
Cheesecake Filling
Using a stand mixer (or electric mixer), beat the butter, cream cheese and sugar until light and fluffy
Add the sour cream, corn starch and vanilla extract and beat until well combined
Pour over crust and spread it evenly with a spatula
Bake for one hour
Remove from oven and let cool on counter-top for one hour. Cheesecake will be jiggly in the middle. This is normal
Place in the refrigerator overnight or for at least 3 hours
Chocolate Ganache
Place the chocolate chips and heavy cream in a medium microwave safe bowl
Heat in the microwave on high for one minute
Remove and stir until the chocolate and heavy cream are fully combined
Final Assembly
If you are using a filling, spread it over the center of the cheesecake at this time, before you put the ganache on the cheesecake
Pour the ganache over the cheesecake letting it fall over the sides
Place the cheesecake into the refrigerator for thirty minutes to an hour for the ganache to set up

Source Recipes -Here-

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