• Welcome to No Deposit Forum! Please log in to continue. New members please register here. New Member Registration

chocolate lover cheesecake lover


this recipe is designed for use with a 9in spring form pan but I have used 2 9in round pans and it comes out fine.....if presentation is of major importance I would suggest using the spring form pan3/4 cup finely crushed graham crackers1tbls sugar2tbls melted buttercombine these and press firmly into greased pan (bottom) lightly grease sides as well you may need a bit more if using 2 pans (as mentioned above)1 (3-4oz) pkg of chocolate pudding mix cooked type NOT instant3/4 cup sugar1 cup milk3tbls cocoa or 2 squares of unsweetened bakers chocolate1tbls buttercombine into a medium saucepan and heat over medium heat stirring constantly until butter is melted and continue until mixture comes to a FULL boil  remove from heat cover with waxed paper and allow to cool completely3 8oz pkgs cream cheese (allow to soften at room temp)3 eggs seperated2tsps vanilla1/8 tsp cinnamon1/4 tsp saltset aside egg whitesin large bowl combine other ingrediants and mix well at low speed until mixture is soft and fluffyadd cooled pudding mixture  blend well set asidebeat egg whites until they form soft peaks then fold gently into the chocolate pudding/cream cheese mixture and pour into pan/pansbake at 425 for 30 minutes or until center is set when lightly touched (cake will become firmer after cooled) cool at room temp then store in refrigerator (keeps well for 4-6 days) or freeze for up to 2 weeksfor  a fantastic topping mix 1 cup sour cream and 1/4 cup powdered sugar pour on cake as soon as baking is done and put back in oven for 1-2 minutes (topping should be shiny but not brown) and then cool as directed above

Similar threads

Forum statistics

Latest member