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ultimate chocolate cheesecake with macaroon crust

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For ultimate chocolate cheesecake with macaroon crust

  • 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

How To Make ultimate chocolate cheesecake with macaroon crust

  • 1
    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.
  • 2
    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.
  • 3
    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.

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