:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/AMLhJ4sjPH5bHsvRxIYd/7338871b9ce41342106ccf8c27feb6.jpeg "Perfect Cheesecake Chocolate Dessert")
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Perfect Cheesecake Chocolate Dessert
The blend of rich, creamy cheesecake with the delectably smooth, intense chocolate in this dessert is an outright indulgence.
Ingredients
For the crust:
- 11⁄2 cups graham cracker crumbs
- 1⁄2 Cup unsalted butter melted
- 2 tbls crystal sugar
For the filling:
- 2 lbs Cream cheese, room temperature
- 11⁄2 cups crystal sugar
- 4 large eggs
- 1 Cup Semi-sweet chocolate chips, melted and cooled
- 2 teaspoons pure vanilla extract
- 1⁄4 Cup all-purpose flour
- 1⁄2 Cup sour cream
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Directions
Start by preheating your oven to 325°F (162°C), a crucial step for successful baking.
Mix the Graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form your crust, a simple task done better by using the back of a spoon for evening out.
Bake the crust for about 10 minutes, until it's set, then remove and set aside.
In a large bowl, beat the cream cheese until smooth, a critical factor for a perfect cheesecake. Gradually add the sugar while continuing to beat the cream cheese.
Add the eggs, one at a time, beating after each addition to ensure it's well incorporated.
Slowly stir in the cooled, melted chocolate. Be careful not to over-mix, which can lead to cracks in your cheesecake.
Add in the vanilla extract, flour, and sour cream; combine everything thoroughly but gently.
Pour this rich, creamy filling over the cooled crust in the pan.
Bake in the preheated oven for 1 hour. The cheesecake should still wobble a bit when moved; it will firm up after cooling.
Allow the cheesecake to cool slowly in the oven with the door slightly ajar, then refrigerate for at least 2 hours before serving. It’s hard to wait, but this cooling process guarantees a lusciously creamy texture.
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TammersPerfect Cheesecake Chocolate Dessert
The blend of rich, creamy cheesecake with the delectably smooth, intense chocolate in this dessert is an outright indulgence.
Start by preheating your oven to 325°F (162°C), a crucial step for successful baking.
Mix the Graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form your crust, a simple task done better by using the back of a spoon for evening out.
Bake the crust for about 10 minutes, until it's set, then remove and set aside.
In a large bowl, beat the cream cheese until smooth, a critical factor for a perfect cheesecake. Gradually add the sugar while continuing to beat the cream cheese.
Add the eggs, one at a time, beating after each addition to ensure it's well incorporated.
Slowly stir in the cooled, melted chocolate. Be careful not to over-mix, which can lead to cracks in your cheesecake.
Add in the vanilla extract, flour, and sour cream; combine everything thoroughly but gently.
Pour this rich, creamy filling over the cooled crust in the pan.
Bake in the preheated oven for 1 hour. The cheesecake should still wobble a bit when moved; it will firm up after cooling.
Allow the cheesecake to cool slowly in the oven with the door slightly ajar, then refrigerate for at least 2 hours before serving. It’s hard to wait, but this cooling process guarantees a lusciously creamy texture.
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