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RECIPES

“Decadent Chocolate-Glazed Cheesecake with a Cookie Crust”

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“Decadent Chocolate-Glazed Cheesecake with a Cookie Crust”

 

 

 

Ingredients:

For the Crust:

  • 1 1/2 cups crushed chocolate cookies (like Oreo cookies, filling removed)
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 2 pounds (about 900g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 tablespoons all-purpose flour

For the Chocolate Glaze:

  • 1/2 cup heavy cream
  • 6 ounces semi-sweet chocolate, chopped
  • 2 tablespoons corn syrup
  • 1/4 teaspoon vanilla extract

Instructions:

Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. Mix the crushed cookies with melted butter until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, forming a slight edge up the sides. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.

Make the Cheesecake:

  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Gradually add sugar, then sour cream and vanilla, beating until smooth.
  3. Add the eggs one at a time, beating just until blended after each addition.
  4. Stir in flour until just mixed.
  5. Pour the filling over the crust in the springform pan.
  6. Bake at 350°F (175°C) for 45-55 minutes, or until the center is almost set and the edges are slightly golden.
  7. Turn off the oven and leave the door slightly open, letting the cheesecake cool in the oven for 1 hour. Then remove and let it cool completely on a wire rack.

Prepare the Glaze:

  1. In a small saucepan, bring the heavy cream to a simmer.
  2. Remove from heat and add the chopped chocolate, whisking until smooth.
  3. Stir in corn syrup and vanilla extract.
  4. Let the glaze cool slightly before pouring over the cooled cheesecake.
  5. Refrigerate the cheesecake for at least 4 hours, or overnight, allowing the glaze to set and flavors to meld.

Serving:

Remove the cheesecake from the fridge about 30 minutes before serving to let it slightly warm, making it easier to slice. Enjoy your homemade chocolate-glazed cheesecake!

If you need any modifications to this recipe or have other questions, let me know!

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