Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

prep time

minutes
cook time

minute
servings
16

Ingredients





















Cooking Instructions

For crust:


1

Process cookies in food processor or crush into fine crumbs with rolling pin. Add butter and sugar; process 30 seconds. Press crumb mixture evenly on bottom of 8 1/2 or 9 inch springform pan. Chill while preparing filling.


For filling:


1

In a large mixing bowl, beat together cream cheese, sour cream, sugar and flour for 1 minute. Add eggs, one at a time, beating after each addition. Fold in liqueur. Pour filling into springform pan. Drop melted chocolate by spoonfuls on top of filing. Draw a table knife through cheesecake batter distributing chocolate throughout.


2

Bake in a 350°F oven for about 55 minutes until the top is puffed and cracked around the edges and the center moves just slightly when pan is moved. Cool in pan on a wire rack. Cover with plastic wrap, chill overnight in the refrigerator.


3

Remove sides from cheesecake pan; place cheesecake on a wire rack over waxed paper.


For optional glaze:


1

Melt bittersweet chocolate and butter together in a small saucepan over low heat. Whisk in powdered sugar and water until smooth. Pour warm glaze over cheesecake, smoothing with a knife to cover completely. Chill for 2 hours.


For garnish:


1

In a chilled, non-plastic bowl, whip cream for 2 to 3 minutes until stiff peaks form, adding sugar to taste. Using a pastry tube, pipe a frill around base of cake. Refrigerate until serving time.


Ingredients





















Cooking Instructions

For crust:


1

Process cookies in food processor or crush into fine crumbs with rolling pin. Add butter and sugar; process 30 seconds. Press crumb mixture evenly on bottom of 8 1/2 or 9 inch springform pan. Chill while preparing filling.


For filling:


1

In a large mixing bowl, beat together cream cheese, sour cream, sugar and flour for 1 minute. Add eggs, one at a time, beating after each addition. Fold in liqueur. Pour filling into springform pan. Drop melted chocolate by spoonfuls on top of filing. Draw a table knife through cheesecake batter distributing chocolate throughout.


2

Bake in a 350°F oven for about 55 minutes until the top is puffed and cracked around the edges and the center moves just slightly when pan is moved. Cool in pan on a wire rack. Cover with plastic wrap, chill overnight in the refrigerator.


3

Remove sides from cheesecake pan; place cheesecake on a wire rack over waxed paper.


For optional glaze:


1

Melt bittersweet chocolate and butter together in a small saucepan over low heat. Whisk in powdered sugar and water until smooth. Pour warm glaze over cheesecake, smoothing with a knife to cover completely. Chill for 2 hours.


For garnish:


1

In a chilled, non-plastic bowl, whip cream for 2 to 3 minutes until stiff peaks form, adding sugar to taste. Using a pastry tube, pipe a frill around base of cake. Refrigerate until serving time.


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Tagged in: Cream Cheese Dessert

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