bittersweet chocolate cheesecake

Name: Bittersweet Chocolate Cheesecake
Prep time: 20 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 cup(s) chocolate wafer crumbs; 1/2 cup(s) finely chopped toasted hazelnuts; 1/3 cup(s) butter, melted; 3 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) sugar; 12 ounce(s) bittersweet chocolate, melted and cooled; 3 - eggs, lightly beaten; 1 cup(s) (8 ounces) sour cream; 1 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) almond extract; dash(es) salt; FOR THE GLAZE; 4 ounce(s) bittersweet chocolate, chopped; 1/4 cup(s) heavy whipping cream; 1 teaspoon(s) vanilla extract; - whipped cream and toasted chopped hazelnuts, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 20 Min

cook time 1 Hr

method Bake

Ingredients For bittersweet chocolate cheesecake

1 c

chocolate wafer crumbs
1/2 c

finely chopped toasted hazelnuts
1/3 c

butter, melted
3 pkg

(8 ounces each) cream cheese, softened
1 c

sugar
12 oz

bittersweet chocolate, melted and cooled
3

eggs, lightly beaten
1 c

(8 ounces) sour cream
1 1/2 tsp

vanilla extract
1/2 tsp

almond extract
dash

salt
FOR THE GLAZE
4 oz

bittersweet chocolate, chopped
1/4 c

heavy whipping cream
1 tsp

vanilla extract
whipped cream and toasted chopped hazelnuts, optional

How To Make bittersweet chocolate cheesecake

1
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.

2
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.
3
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.
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