A splendid cheesecake with swirls of chocolatebaked in a cocoa pastry crust, studded with chocolate chips.
Recipe: Double ChocolateCheesecake
1/2 cup butter
Preheat oven to 375°F (190°C).
Line a 9-inch baking pan with aluminumfoil, extended the ends over the edges of the pan.
For Crust: In a large mixing bowl beatbutter, 1/2 cup sugar, and salt with an electric mixer untilcombined.
In a medium bowl, sift together flourwith unsweetened baking cocoa. Fold into creamed mixture; mixwell. Press into the bottom of the pan. Set aside.
For Filling: In a small bowl beat softenedcream cheese, 3/4 cup sugar, eggs and vanilla until smooth andcreamy. Divide in half and set aside.
Sprinkle one-half of the chocolate chipson top of the dough in the pan, pressing into dough.
In a small saucepan, melt remaining chipsuntil creamy. Pour chocolate into half of the cream cheese mixture;blend until smooth. Pour chocolate cheese mixture over crustthen pour plain cream mixture over chocolate mixture. Using aspatula gently swirl creating a marbled effect.
Bake for 35 to 40 minutes or until thecenter is set. Remove from oven. Cool in pan on a wire rack for30 minutes. Remove from pan and pull down foil to cool completely.
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup unsweetened baking cocoa
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Makes 9 servings.
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