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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:
- Preheat your oven to 350°F (175°C).
- Mix the crushed cookies with melted butter until well combined.
- 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:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add sugar, then sour cream and vanilla, beating until smooth.
- Add the eggs one at a time, beating just until blended after each addition.
- Stir in flour until just mixed.
- Pour the filling over the crust in the springform pan.
- Bake at 350°F (175°C) for 45-55 minutes, or until the center is almost set and the edges are slightly golden.
- 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:
- In a small saucepan, bring the heavy cream to a simmer.
- Remove from heat and add the chopped chocolate, whisking until smooth.
- Stir in corn syrup and vanilla extract.
- Let the glaze cool slightly before pouring over the cooled cheesecake.
- 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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