Easiest and Best Imperial Velvet Chocolate Cheesecake

Easiest And Best Imperial Velvet Chocolate Cheesecake Recipe

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Lynnda Cloutier


A Renny Darling Classic.


★★★★★ 1 vote



  • ·
    1/2 cup cream
  • ·
    8 oz. semisweet chocolate chips
  • ·
    3 pkg. cream cheese, room temperature, 8 oz. each
  • ·
    1 cup sugar
  • ·
    3 eggs
  • ·
    1 cup sour cream
  • ·
    2 t. vanilla

How to Make Easiest and Best Imperial Velvet Chocolate Cheesecake


  1. In small pan, heat cream to boiling point. Remove pan from heat and add
    chocolate chips, stirring until chocolate is melted. Set aside. In large bowl of
    mixer, beat cream cheese until it is light, about 1 minute. Beat in sugar, eggs,
    sour cream and vanilla until blended. Beat in melted chocolate. Pour mixture
    into prepared crust (recipe follows) and bake at 325 for 55 minutes. Top will
    appear soft in middle, but it will firm up in refrigerator. Allow to cool, then
    refrigerate for 6 hours or until thoroughly chilled. Overnight is good, too.
    Decorate top with a thin layer of vanilla crème fraiche (recipe follows) and
    sprinkle top lightly with grated chocolate. Serves 12
    Vanilla Crème Fraiche: Stir together until blended, 1/3 cup cream, 1/3 cup sour
    cream, 1 T. sugar and 1 t. vanilla until blended. Allow mixture to stand at room
    temperature for about 3 hours or until it is thickened. Refrigerate until ready
    to use.
    Almond Macaroon Crust: Stir together 2 cups macaroon cookie crumbs, 1/3 cup
    melted butter and 1/3 cup finely chopped almonds, until blended. Pat mixture on
    bottom of a 10 inch springform pan.
    Source: Renny Darling

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About Easiest and Best Imperial Velvet Chocolate Cheesecake

Course/Dish: Cakes

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