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01/10/2012 National Bittersweet Chocolate Day Bittersweet Chocolate Cheesecake

Source of Recipe

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Recipe Introduction

Today is Bittersweet Chocolate Day! Bittersweet chocolate is a sweetened form of dark chocolate made with cocoa liquor, sugar, cocoa butter, and vanilla. Unlike milk chocolate or white chocolate, it does not contain any milk solids. According to FDA standards, bittersweet chocolate must contain at least 35% chocolate liquor (a non-alcoholic liquid produced from cocoa beans). Consuming bittersweet chocolate on a daily basis is actually quite good for you. All variations of dark chocolate contain antioxidants that lower blood pressure and help protect your heart. Other heart-healthy foods include green tea and blueberries! In honor of Bittersweet Chocolate Day, treat yourself to a few pieces of your favorite variety!

List of Ingredients

HOME COOKIN’ 01/10/2012 National Bittersweet Chocolate Day Bittersweet Chocolate Cheesecake




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.