Chocolate Bliss Cheesecake

Chocolate Bliss Cheesecake

11

"Garnish this indulgent chocolate cheesecake with fresh raspberries."

Ingredients

5 h 30 m {{adjustedServings}} servings
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Original recipe yields 12 servings

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Directions

  • Ready In

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Footnotes

  • Size-Wise
  • Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
  • Jazz It Up
  • Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.
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Reviews

11
  1. 15 Ratings

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This is so good! The right texture, great flavor...yum!

Easy and fabulous! I recommend that you make this the day before serving. The flavors were incredible and yummy the next day for the last two pieces left.

Just OK. The cake had little texture and an almost childishly simple flavour. Fine to make once, but I certainly won't make it again