Creamy Chocolate Lace Cheesecake
From the kitchen of Melody Stroth (M.M. ’81)
Prep time: 30 minutes
Cook time: 55-65 minutes
Ingredients
Crust
1 ½ cups chocolate wafer crumbs
½ cup almonds, finely chopped
¼ cup margarine or butter, melted
Filling
2 8-ounce packages cream cheese, softened
2/3 cup sugar
3 eggs
16 ounce package (2 cups) semi-sweet chocolate chips, melted and cooled
1 cup whipping cream
2 tablepsoons margarine or butter, melted
1 teaspoon vanilla extract
Topping
1 cup sour cream
1 ½ teaspoon vanilla extract
1 teaspoon sugar
½ ounce unsweetened chocolate, melted
Preparation
Preheat oven to 325 degrees.
Crust
1. Butter a 9-inch spring form pan.
2. In large bowl, blend crust ingredients and press into bottom and up sides of prepared pan; refrigerate.
Filling
1. Melt chocolate chips and set aside to cool.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, margarine and vanilla; beat until smooth.
3. Pour into prepared crust. Bake the cake at 325 degrees for 55 to 65 minutes or until edges are set. The center of the cheesecake will be soft. (To minimize cracking, place shallow pan half full of water on lower oven rack during baking).
4. Cool for 5 minutes before removing the pan’s sides. Cool completely.
Topping
1. Combine sour cream, vanilla and sugar; stir until smooth. Spread over cooled cheesecake. Drizzle with melted chocolate in a lace pattern.
2. Refrigerate several hours or overnight before serving. Garnish as desired.