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(1)
150 minutes
Prep: 30 minutes
Cook: 120 minutes
421 calories per serving view nutrition facts
12 servings
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| 4 | ounces | chocolate wafers | |
| 1 | tablespoon | butter | softened |
| 2 | pounds | cream cheese | (4x8 oz packages) softened |
| 1/2 | cup | sugar | |
| 2 | tablespoons | cornstarch | |
| 4 | large | eggs | |
| 1 | tablespoon | vanilla extract | |
| 3 | ounces | chocolate (semi-sweet) | one ounce squares |
| 8 | ounces | sour cream |
Heat oven to 300. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10 minutes.
In the large bowl of an electric mixer, beat cream cheese until fluffy. Stir together sugar and cornstarch. Beat into cream cheese mixture.
Add eggs to mixture one at a time, beating after each addition. Fold in vanilla, chocolate, and sour cream until uniformly combined.
Turn cheesecake mixture into hot, crumb-lined pan. Carefully return to oven. Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour. Turn off oven and allow cake to sit in oven 1 hour longer.
Remove pan from oven; cool to room temperature. Cover without touching surface of cake. Place in refrigerator overnight.
To serve, loosen cake from side of pan with a spatula. Remove side of pan. Place cake on serving platter. Decorate with whipped cream, if desired.
Wonderful is the only word to describe this cheesecake. My family loved it. In fact, I am right now in the process of making my second one for Thanksgiving.
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| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 21.0g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 292mg | 12% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 0.0g | 2% |
| Sugars 13.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 25% | Vitamin C | 0% | |
| Calcium | 9% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
Absolutely fabulous. My husband and his friend couldn't get over how good it was. It took almost 2 hours at 325 to get my 7 1/2# prime rib to 145 degrees, but it was well worth the wait. After an hour, it was 68 degrees. Next time I will test the temp of the middle before cooking to make sure it is truly at room temp, and let it sit out marinating longer if it needs it.
A delightful gourmet recipe brought to you by Real Food Direct
