Ingrédients pour Very Chocolate Cheesecake
- Chocolate Wafer Crumbs
- ½ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- 6 tablespoons melted unsalted butter
- Semi Sweet Chocolate Chips
- 3 (8 ounce) packages cream cheese, softened
- ¼ cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
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Comment préparer Very Chocolate Cheesecake
- Combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, and 6 tablespoons melted unsalted butter in a medium bowl. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even crust.
- Melt 12 ounces of semi-sweet chocolate chips in a double boiler or microwave, stirring until completely smooth and melted.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese with 1 ½ cups granulated sugar until light and fluffy.
- Add ¼ cup all-purpose flour to the cream cheese mixture.
- Beat until well combined.
- Add 4 large eggs one at a time, beating well after each addition. Be sure not to overmix.
- Beat in 1 teaspoon vanilla extract and the melted chocolate until just combined.
- Gently pour the batter over the prepared graham cracker crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the center is just set. Do not overbake!
- Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
193g
Fat
88g
Carbs
19g
