Ingredients for Chocolate Lace Cheesecake
- Chocolate Wafer Crumbs
- ½ cup finely chopped almonds
- Butter
- Cream Cheese
- Sugar
- 4 large eggs
- Semi Sweet Chocolate Chips
- Whipping Cream
- Vanilla
- Sour Cream
- 2 ounces (60g) unsweetened chocolate
- Mint
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How to Make Chocolate Lace Cheesecake
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup finely chopped almonds, and ¼ cup (50g) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pan.
- Refrigerate the crust while you prepare the filling.
- In a large bowl, beat together 3 (8 ounce) packages of cream cheese (softened), 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Melt 8 ounces (225g) semi-sweet chocolate chips; stir into the cream cheese mixture until fully combined.
- Add 1 cup heavy whipping cream, 2 tablespoons (30g) unsalted butter (melted), and 1 teaspoon vanilla extract. Beat until smooth and well incorporated.
- Pour the cheesecake filling into the prepared crust.
- Bake for 55-65 minutes, or until the edges are set but the center is still slightly soft.
- Let the cheesecake cool in the oven for 5 minutes, then carefully remove the sides of the springform pan. Let it cool completely on a wire rack.
- In a small bowl, whisk together 1 cup sour cream, 1 ½ teaspoons vanilla extract, and 1 tablespoon granulated sugar until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- Melt 2 ounces (60g) unsweetened chocolate and drizzle it over the top in a lace pattern using a fork.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with fresh raspberries, a raspberry coulis, and a sprig of mint before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
199g
Fat
185g
Carbs
22g
