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Recipe Detail

Valentine Cheesecakes

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  • Brief Description

    Chocolate graham cracker crust filled with chocolate cheesecake, baked in heart-shaped springform pans; baked cheesecakes should be chilled 4 hours or overnight before serving.

  • Main Ingredient

    chocolate

  • Category:  Cakes

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  50 min(s)

  • Recipe Type:  Public

  • Source:

    Southern Lady

  • Tags:

    Holidays

  • Notes:

    Heart pans are available wherever Wilton products are sold. To ensure success, place a pan of hot water on the oven's bottom rack when baking, in order to prevent the cheesecakes from cracking.

  • Posted By:  mssavy

  • Posted On:  Dec 22, 2015

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Number of Servings:

Ingredients:

  1. 1/2 cups - chocolate graham cracker crumbs
  2. 2 tablespoons - sugar
  3. 2 tablespoons - butter melted
  4. 1/2 cups - finely chopped semisweet chocolate (62% cacao)
  5. 1 tablespoons - butter
  6. 1 packages - 8 oz. cream cheese softened
  7. 1/4 cups - sugar
  8. 1 tablespoons - Dutch-processed cocoa powder
  9. 1 - large egg
  10. 1 - egg yolk
  11. 1/2 cups - sour cream
  12. 1 teaspoons - vanilla extract
  13. - fresh raspberries, fresh mint leaves optional, for garnish

Directions:

1. Preheat oven to 300 degrees F.

2. To prepare crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter, stirring to combine well. Press mixture into bottom of 2 (4 by 1-3/4 inch) heart-shaped springform pans. Bake for 6 minutes.

3. To prepare filling: In a small bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Cool slightly.

4. In a medium bowl, combine cream cheese, sugar and cocoa. Beat at medium speed with an electric mixer until creamy. Add egg and egg yolk, beating until combined (do not overbeat). Add melted chocolate mixture, sour cream, and vanilla, beating until just combined. Spoon batter into prepared crusts.

5. Bake 40 to 42 minutes or until centers are almost set; cool completely. Refrigerate for 4 hours to overnight. Gently run a knife around edges of pan to release sides. Garnish with raspberries and mint leaves, if desired.


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