by
Grandma George
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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Double Chocolate Cheesecake ~
~Crust~
1--9 oz box chocolate wafer cookies
6 T unsalted butter, melted
~Filling~
1 1/2 cup whipping cream
1 t instant coffee powder
6 oz semisweet chocolate, finely chopped
6 oz milk chocolate, finely chopped
2--8 oz pkgs cream cheese, room temperature
3/4 cup sugar
1 T cornstarch
1 cup sour cream
2 t vanilla extract
3 large eggs
~Glaze~
1/2 cup whipping cream
2 oz semisweet chocolate, finely chopped
2 oz milk chocolate, finely chopped
Preheat oven to 350F.
Wrap outside of 9-inch-diameter springform pan with 2 3/4 inch
high sides with double thickness of foil. Spray bottom of pan
with vegetable oil spray. Finely grind cookies in processor.
Add butter and process until blended. Press mixture onto bottom
(not sides) of prepared pan. Refrigerate while preparing filling.
Make filling: Combine cream and coffee powder in medium saucepan.
Stir over medium heat until coffee powder dissolves. Reduce heat
to low. Add chocolate whisk until chocolate melts and mixture is
smooth. Cool 10 minutes. Using electric mixer, beat cream cheese
and sugar in large bowl until well blended. Beat in cornstarch.
Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating
just until blended after each addition. Whisk 1 cup cheese mixture
into chocolate mixture. Return chocolate mixture to remaining cheese
mixture; whisk until smooth. Pour batter into crust. Place springform
pan in large baking pan. Add enough hot water to baking pan to come
halfway up sides of springform pan. Bake cheesecake until softly set
and slightly puffed around edges, about 1 hour. Turn off oven. Let
cake stand in oven 45 minutes. Transfer springform pan to rack and
cool. Cover; chill cake overnight. Make glaze: Bring cream to boil
in heavy small saucepan. Remove from heat. Add the 4 ounces chocolate
and whisk until melted and smooth. Pour glaze over top of cake. Using
spatula, smooth glaze evenly over top. Refrigerate until glaze is set,
at least 2 hours. Can be prepared 1 day ahead. Cover and refrigerate.
Using knife, cut around sides of pan to loosen cake. Remove pan sides.
Cut into wedges and serve.
Makes 10 - 12 servings
*~*~*~*~*~*~*~*~*
For gift giving place cake on a decorative holiday plate.
Give with a basket containing favorite tea mixture, tea
infuser, and teacup or coffee mug. Embellish basket with
greenery and ribbon. Add gift tag and recipe card.
