Let’s start making chocolate cheesecake. Click here to view the nutrition facts of chocolate cheesecake.
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- Three tablespoons butter or margarine melted
- 2 pounds cream cheese
- 1 cup of sugar
- 8 ounces sour cream
- 1/4 cup cocoa
- 2 eggs
- 1 cup flour
- 3/4 cup heavy whipping cream
Instructions for Chocolate Cheesecake
In a 5-quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and blend on low speed till cream cheese is softened and smooth, place in bowl 8 ounces bitter cream and proceed mixing till properly blended, presently add 2 eggs, combine for two minutes then add 1 cup flour, 1/4 cup cocoa, and three/four cup heavy whipping cream, combine on second velocity till easy and creamy.
Presently your cheesecake combination needs to be fluffy like ice cream because it comes out of the ice cream machine. Put together your 10-inch x 2 inches springform pan, in a big bowl place your graham cracker crumbs and a pair of tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them collectively till properly mixed, brush onto the edges of your spring type pan a little bit softened butter so the crumbs have one thing to carry to, place the crumbs on the edges and backside of the pan. Now you add slowly to the pan your cheesecake mix as to not disturb the crumbs an excessive amount of, now you must have a full pan.
Preheat your oven to 275 degrease and less, when your oven is sizzling place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, on the finish of this time you must have probably the most stunning cheesecake you ever have seen, let the cake on the desk for a half of hours then place it within the fridge for about 2-3 hours. Now take away it from the pan and revel in. You may put a coconut pecan topping on it in case you like.