PEGGI'S CHOCOLATE CHEESECAKE (RESTAURANT STYLE)

1
Peggi Anne Tebben

By
@cookiequeen

We made these in the restaurants for several years. It has a smooth & creamy texture. We mixed up 10 batches at one time & made several & froze some. I like to make mine about 3" thick & slice thinner pieces. Enjoy!
I do not have an exact baking time on this, because it varied with how many were in the oven. We used a pizza oven for these. It seems to me that at this low temp. though, that it took from 3-4 hours, but you will have to watch yours & judge for yourself.

Rating:

★★★★★ 3 votes

Comments:
Prep:
25 Min
Cook:
3 Hr

Ingredients

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  • CRUST

  • ·
    1 cup crushed oreo cookies
  • ·
    1/4 cup sugar
  • FILLING

  • ·
    *3 squares semi-sweet chocolate
  • ·
    8 oz. cream cheese
  • ·
    1/2 cup sour cream
  • ·
    2 eggs
  • ·
    1 tbsp.. vanilla
  • ·
    1/2 cup sugar
  • TOPPING

  • ·
    2 cup sour cream
  • ·
    1/2 cup brown sugar
  • DRIZZLE FOR TOPPING

  • ·
    *1 square of semi-sweet chocolate

How to Make PEGGI'S CHOCOLATE CHEESECAKE (RESTAURANT STYLE)

Step-by-Step

  1. PREPARE PAN BY WRAPPING FOIL AROUND BOTTOM & 1/2 WAY UP THE SIDES, OF AN 8" SPRINGFORM PAN, TO PREVENT LEAKAGE. SPRAY WITH PAN COATING. PREHEAT OVEN TO 250°.
  2. CRUST:
  3. CRUSH COOKIES IN FOOD PROCESSOR. MIX ALL INGREDIENTS & PRESS INTO BOTTOM ONLY OF SPRING FORM PAN.
  4. FILLING:
  5. MELT THE 3 SQUARES OF CHOCOLATE IN LARGE MICROWAVE BOWL.* WE USED BAKER'S CHOCOLATE.
  6. THEN ADD REMAINING FILLING INGREDIENTS & BEAT WELL.
  7. POUR OVER CRUST IN PAN. IF THIS IS NOT ENOUGH, MAKE MORE TO ACHIEVE ABOUT 3" THICHNESS, KEEPING IN MIND THAT THIS WILL RISE SOME. I WILL MAKE ONE SOON & POST MORE ACCURATELY.
  8. BAKE @ 250° UNTIL DONE: JUST STARTING TO BROWN, BUT NOT JIGGLY IN THE MIDDLE. MUST BE SET OR THE NEXT STEP WILL CAUSE IT TO FALL.
  9. MIX TOPPING.
  10. THEN GENTLY SPREAD TOPPING OVER CAKE & RETURN TO OVEN FOR ANOTHER 10 -15 MINUTES OR UNTIL IT IS JUST STARTING TO SLIGHTLY BROWN. TURN OFF OVEN & LEAVE IN THERE FOR ABOUT 20 MINUTES OR SO.
  11. REMOVE FROM OVEN & WHEN COOLED SLIGHTLY, RUN KNIFE AROUND EDGE OF PAN TO PREVENT CAKE FROM CRACKING.
  12. WHEN COMPLETELY COOL, MELT 1 SQUARE OF CHOCOLATE IN PLASTIC BAGGIE. (SETTING BAGGIE OVER TOP OF PILOT LIGHT FOR A FEW MINUTES WILL WORK NICELY FOR THIS.) BARELY SNIP ONE CORNER OF BAGGIE- SLIGHTLY LARGER THAN A PIN HOLE- & DRIZZLE UP & DOWN, THEN SIDE TO SIDE.
  13. NOTE:THIS IS FOR A SMALL CHEESECAKE. DOUBLE OR TRIPLE FOR A REGULAR SIZE ONE. THIS CAN BE WRAPPED UP TIGHTLY & FROZEN.

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About PEGGI'S CHOCOLATE CHEESECAKE (RESTAURANT STYLE)

Course/Dish: Cakes, Chocolate




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