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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Great, light, delicate cheesecake. Cheesecake includes a chocolate crust. For presentation, I drizzled Kittencal's Deluxe Chocolate Sauce/Syrup, whipped cream, sliced strawberries and raspberries. Ingredients:
1 1/2 cups vanilla wafer crumbs |
1/3 cup white sugar |
1/3 cup unsweetened cocoa powder |
1/3 cup butter, melted |
4 (8 ounce) packages cream cheese |
1 1/2 cups white sugar |
3/4 cup half-and-half cream or 3/4 cup milk |
4 eggs |
1 cup sour cream |
1 tablespoon vanilla extract |
1/4 cup all-purpose flour |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9 inch springform pan.
3. In a medium bowl, mix vanilla wafers, sugar and cocoa powder with melted butter.
4. Press onto bottom of springform pan.
5. In a large bowl, mix cream cheese with sugar until smooth.
6. Blend in half & half, and then mix in the eggs one at a time, mixing just enough to incorporate.
7. Mix in sour cream, vanilla and flour until smooth.
8. Pour filling into prepared crust.
9. Bake in preheated oven for 1 hour.
10. Once the cheesecake has cooled off, chill in the fridge, best if you leave it overnight.
11. To prevent the cheesecake from cracking, follow the enclosed tips (from ) -
12. Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy.
13. Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping inches
14. Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe.
15. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling.
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