Vanilla Fudge Cheesecake

Vanilla Fudge Cheesecake
Vanilla Fudge Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups chocolate wafer crumbs

  • 1/2

    stick butter, melted

  • 3/4

    cup plus 2 tbsp. sugar

  • 1-1/2

    lbs. cream cheese, softened

  • 3

    eggs

  • 1

    cup sour cream

  • 1-1/2

    tsp. vanilla

  • 4

    oz. semisweet chocolate, melted

Directions

Preheat oven to 350 degrees. In small bowl, combine chocolate crumbs, butter, and 2 tbsp sugar. Press into bottom and partially up sides of 9-inch springform pan. Freeze 5 minutes, then bake 10 minutes. Set aside. Reduce heat to 300 degrees. In large bowl of electric mixer, beat cream cheese, remaining sugar, eggs, sour cream, and vanilla until smooth. Transfer 3-1/2 cups mixture to another bowl and blend in melted chocolate. Pour white mixture into chocolate crust. Spoon on chocolate mixture in 5 or 6 distinct pools. Draw knife tip through mixture to marbleize. Bake 1-1/4 hours. Turn oven off and let set in oven 1-1/2 hours. Chill before serving. Problem with chocolate: the only bad chocolate is ruined chocolate. If liquid is added to melted chocolate too soon, or a drop gets in while melting, it will harden into a grainy mass. This is called seizing. To save chocolate after it has seized, beat in a tbsp. of vegetable shortening at a time until restored to smooth consistency.

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