Deep Chocolate Cheesecake

By ohioeggs  

November 4, 2016

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The Deep Chocolate Cheesecake is an award-winning Ohio State Fair Recipe.

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Ingredients

15 pecan shortbread cookies, finely crushed

3 tablespoons butter, melted

Filling:

1½ cups whipping cream

1 tablespoon instant coffee crystals

3 (4-ounce) packages 60% cacao bittersweet chocolate baking bars

3 (8-ounce) packages cream cheese, softened

1½ cups sugar

1½ tablespoons cornstarch

1 cup DAIRY sour cream

2 teaspoons vanilla extract

4 eggs

Chocolate glaze*

Directions

Preheat oven to 350°. Spray a 9-inch springform pan with vegetable cooking spray.

In bowl, combine cookie crumbs and melted butter. Press firmly on bottom of springform pan.

Filling:

In medium saucepan, combine whipping cream and coffee over low heat.

Cook and stir until coffee crystals dissolve.

Stir in chocolate bars; cook and stir until chocolate melts and mixture is smooth.

Cool 10 minutes.

In large bowl, beat cream cheese and sugar until smooth.

Add cornstarch, sour cream and vanilla; mix well. Add eggs (one at a time); mix well.

Mix 1 cup cheese mixture with chocolate mixture. Add chocolate mixture to cheese batter; mix until smooth.

Spoon batter over crust.

Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water.

Bake 60 minutes or until center is almost set. Turn off oven; allow cheesecake to stay in oven with oven door closed 20 minutes.

Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool.

Cover; chill 8 hours.

Garnish with Chocolate Glaze. Chill 2 hours.

*Chocolate Glaze:

In small saucepan, bring ½ cup whipping cream to a boil over medium heat.

Remove from heat; stir in ½ cup 60% cacao bittersweet chocolate baking chips.

Let stand until chips melt; stir until smooth. Spread over cheesecake.

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info@ohiopoultry.org
(614) 882-6111

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