Ingredients: |
Ingredients: Crust:
2 1/4 c. chocolate wafer crumbs
1/4 c. granulated sugar
6 tbsp. (3/4 stick) sweet butter, softened
Topping:
1 1/2 c. sour cream
1/2 oz. dark semisweet baking chocolate
1/2 c. chocolate sprinkles
1 red maraschino cherry
Filling:
1 1/2 lbs. cream cheese, softened
3/4 c. granulated sugar
2 eggs
1/2 c. light cream
1/4 tsp. salt
1 1/2 oz. dark semisweet baking chocolate
2 tsp. sweet butter
|
Directions: |
Directions:In a medium-size bowl, combine chocolate waver crumbs, sugar and 6 tbsp. butter. Blend well. Press or pat the mixture onto the bottom and sides of a well-buttered 9-inch springform pan. Chill in the freezer or refrigerate for about 30 minutes.
For filling, in a large bowl beat the cream cheese and sugar until smooth. Mix in the eggs, one at a time. Add the light cream and salt and continue to beat until smooth. In the top of a double boiler, melt the chocolate with the butter. Add the chocolate to the mixture and beat until very smooth and creamy. Pour into the chilled pan. Place the springform pan inside of a larer pan containing 1 inch of water and bake in a preheated 325-degree oven for 1 1/2 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes.
For topping, in a small mixing bowl beat the sour cream and chocolate until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 375-degree oven for 7 minutes. Transfer to a wire rack and allow to cool completely. Remove the sides of the pan and sprinkle the chocolate sprinkles on top of the cake. For best results, refrigerate the cake overnight but remove from the refrigerator at least 2 hours before serving. |
This recipe for Bavarian Chocolate Cheesecake is from