 Enjoyment tips
Associated Press
 |
| The Sweetheart Chocolate Cheesecake combines the Valentine’s Day tradition of chocolate and cheesecake, a popular dessert. You can top it with anything you desire, such as strawberries or whipped cream.
|
Chocolate is the star of many a Valentine’s treat, and it lends its always popular flavor to this sweetheart of a dessert.
The chocolate cheesecake can be topped with plain or chocolate-covered strawberries, whipped cream or other fancy inspiration.
Sweetheart Chocolate Cheesecake
For Chocolate Crumb Crust:
- 1 1/2 cups vanilla wafer crumbs (about 45 wafers)
- 6 tablespoons powdered sugar
- 6 tablespoons powdered unsweetened cocoa
- 6 tablespoons melted butter or margarine
For filling:
- Three 8-ounce packages cream cheese, softened
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 1/2 cup dairy sour cream
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon all-purpose flour
- 3 eggs
To prepare Chocolate Crumb Crust:
Preheat oven to 350 F. Stir together wafer crumbs, powdered sugar, 6 tablespoons cocoa and the melted butter or margarine. Press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes. Cool slightly.
To make cheesecake:
Heat oven to 450 F. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating until smooth. Beat in sour cream. Add cocoa and flour; Add eggs; beat just until blended. Pour batter into prepared crust.
Bake 10 minutes. Reduce oven temperature to 250 F. Continue baking for 40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate 4 to 6 hours.
Just before serving, garnish with chocolate-covered strawberries, or other topping, if desired.
Makes 12 servings.
Nutrition information per one-slice serving: 620 cal., 27 g total fat (19 g saturated fat) 105 mg chol., 380 mg sodium, 84 g carbo., 9 g pro.
Recipe from Hershey’s
[back to top] |
The Great Index to Fun