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Bittersweet Chocolate Cheesecake




Source of Recipe


Unknown


List of Ingredients




Bittersweet Chocolate Cheesecake


1 cup chocolate wafer crumbs
1/2 cup finely chopped toasted hazelnuts
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt

Glaze:

4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and toasted chopped hazelnuts, optional

Recipe





In a small bowl, combine the crumbs and hazelnuts; stir in butter. Press onto the bottom of an ungreased 9-in. springform pan.

In a large bowl, beat cream cheese and sugar until smooth. Add chocolate. Add eggs; beat on low just until combined. Add sour cream, extracts and salt; beat just until blended. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 60-65 minutes or until the center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours.

For glaze, in microwave, melt chocolate with cream; stir until smooth. Remove from heat. Stir in vanilla. Spread glaze over top. Refrigerate overnight. Garnish with whipped cream and hazelnuts if desired. Yield: 16 servings.

Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.

1 slice equals 484 calories, 39 g fat (21 g saturated fat), 112 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.