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Chocolate Cheesecake

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 10 servings
For the Crumb Crust:
1 3/4 cups chocolate cookies or graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
For Cheesecake:
8 ounces Baker's® German's® sweet chocolate
2 eggs
2/3 cup light or dark corn syrup
1/3 cup heavy cream
1 1/2 teaspoons vanilla extract
16 ounces cream cheese, cut into cubes
Preheat the oven to 325 degrees F.

In a bowl, mix together the ingredients until well combined. Press into a 9-inch springform pan or a 9-inch pie plate.

In the top of a double boiler, melt 6 ounces of the chocolate over boiling water. In the container of a blender or food processor, blend together the eggs, corn syrup, cream, and vanilla until smooth.

With the blender or food processor running, add the cream cheese, a few cubes at a time. Blend until smooth. Blend in the melted chocolate. Pour the mixture into the crust.

Bake the cake in the middle rack of the oven for 45 minutes, or until set. Cool on a rack.

In the top of a double boiler, melt the remaining chocolate over boiling water. Drizzle the melted chocolate over the cake.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic American-Style Chocolate Desserts
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 531
Fat. Total: 36g
Fiber: 2g
Carbohydrates, Total: 51g
Sodium: 308mg
% Cal. from Fat: 61%
Cholesterol: 120mg
Protein: 7g
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