Monday, July 13, 2009

Chocolate Lace Cheesecake | cheesecake recipes

Chocolate Lace Cheesecake | cheesecake recipes

Yield: 12 servings
1 1/2 cups chocolate cookie crumbs
1/2 cup fine chopped almonds
1/4 cup melted butter
16 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
2 cups chocolate chips, melted and cooled
1 cup whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 tablespoon granulated sugar
1/2 ounce unsweetened chocolate. melted
Preheat oven to 325 degrees F. Butter a 9−inch springform pan.
In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and
refrigerate. In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at
a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping
cream, 2 tablespoons butter and 1 teaspoon vanilla extract. Beat until smooth. Pour into the prepared
crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft. Cool in pan for 5
minutes and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 teaspoons vanilla extract and 1 tablespoon sugar. Stir
until smooth. Spread over the cooled cheesecake. Drizzle with the 1 ounce melted chocolate in a lace
pattern. Refrigerate several hours or overnight before serving.

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