Philly Double-Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Found this in . Posting to save/share. I don't normally care for cheesecake but the picture in the magazine looked so delicious I'm going to try it. I know, it's a little ambitious for my first cheese cake but it has very easy instructions so hopefully it'll turn out. The time does not include the four hour refrigeration time. Ingredients:
18 cream-filled chocolate sandwich cookies, crushed (about 1-1/2 cups) |
2 tablespoons butter, melted |
4 (8 ounce) packages philadelphia cream cheese, softened |
1 cup granulated sugar |
2 tablespoons flour |
1 teaspoon pure vanilla extract |
8 ounces semisweet chocolate, melted, cooled slightly |
4 eggs |
1/2 cup blueberries |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 325 degrees.
2. Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
3. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
4. Bake 55 to 60 minutes or until center is almost set.
5. Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
6. Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.
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