Ultimate Chocolate Cheesecake with Macaroon Crust

Lynnda Cloutier


This is one IMPRESSIVE dessert that is immensely delicious. If you love cheesecake and are "mad" about chocolate, this is a little treasure you will use often. It is a dense filling, so please don't overbeat. You do not want too much air incorporated in the filling. Just beat until blended, no more. This is a Renny Darling recipe. Her recipes are incredible. I've made this one, and it's impressive to say the least. I've frozen leftovers and they taste just like a Mounds bar

pinch tips: How to Fold Ingredients




1 t. butter
1 cup macaroon cookie crumbs
1 1/2 pounds cream cheese, at room temperature (3 pkgs, 8 oz. each)
1 cup sour cream, room temperature
3 eggs, room temperature
3/4 cup sugar
2 t. vanilla
1 pkg (6 oz.) semisweet chocolate chips, melted

Directions Step-By-Step

In a 10" springform pan, spread the butter on the bottom and sprinkle crumbs
evenly over all. Set pan aside. In the large bowl of an electric mixer, beat
together cream cheese, sour cream, eggs, sugar and vanilla until blended. Do not
overbeat. Beat in the melted chocolate until blended.
Beat in the melted chocolate until blended. Pour mixture into prepared
pan and bake at 350 for 45 minutes. Allow to cool and then refrigerate for at
least 6 hours. Overnight is good, too. Decorate top with a generous sprinkling
of grated chocolate. To serve, cut into wedges and keep the portions small.
Serves 12
Can be prepared 1 day earlier and stored in the refrigerator.
Two tablespoons Crème de Cacao can be added to the cream cheese mixture, if you
enjoy the subtle addition of liqueur.
To gild the lily,Melt additional chocolate and put into a squeeze bottle or zip lock bag with a corner cut off. Drizzle melted chocolate over cheesecake in a decorative pattern and top with sliced strawberries to decorate.

About this Recipe

Course/Dish: Cakes, Chocolate