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Monday, May 6, 2013

Chocolate Cheesecake

Cheesecake is delicious, but it has a reputation of being really finicky and difficult to make for someone (like me) who is a beginner in the kitchen. We were having a family party where we were all to bring a part of the meal, but it had to be made from a recipe we've never tried before. I was given the dessert, and figured my family would be the perfect guinea pigs to try a cheesecake recipe on.

Surprisingly, it didn't turn out to be as scary or difficult as I thought it would be! I found the recipe from Hershey's, so even if it looked horrific by the time I was done, it shouldn't taste too bad, right? The only problem I had with this cheesecake was that the top of the cheesecake cracked. After doing a little research, I found out that that is a common problem, so now I just need to practice! The cheesecake was a big hit, and I highly recommend trying it (at least once)!

Chocolate Cheesecake

1 cup Oreo crumbs (about 14 cookies)
1/4 cup butter
3 packages cream cheese, softened
1 1/4 cup sugar
1 container (8 oz) sour cream
1/2 cup cocoa
2 Tablespoons flour
3 eggs
1/2 cup chocolate chips
2 teaspoons shortening

  1. Prepare chocolate crumb crust:
    Combine 1 cup Oreo crumbs and 1/4 cup melted butter (or margarine). Press into the bottom of a 9-inch springform pan.
  2. Beat cream cheese and sugar until blended. Add sour cream and vanilla, beat until blended. Beat in cocoa and flour. Add eggs, one at a time and beat just until blended. Pour onto crust.
  3. Bake at 450º for 10 minutes.
  4. Reduce oven temperature to 250º, and continue baking for 40 minutes. Check to see if it's done by gently shaking the pan. If it's set, but the center still jiggles, it's done.
  5. Remove from oven to a wire rack. With a knife, loosen cheesecake from the side of the pan. Let cool completely.
  6. Melt chocolate chips and shortening in a small, microwave-safe bowl. Microwave on high for 30 seconds and stir to make sure chips are melted. If necessary, cook an additional 15 seconds. Drizzle chocolate over cheesecake.
  7. Refrigerate 4 to 6 hours (or overnight). Store covered in refrigerator.

Would you like to comment?

  1. Looks amazing, friend! Can you send some this way?

  2. I want, I want. I need, I need!!! Gimme Gimme LOL
    Good grief, that looks amazing!

  3. Mmmmm, cheesecake. I think I need to make this for myself for Mother's Day. And hey, the chocolate drizzle totally covers the cracks! Problem solved!

  4. Looks delicious! I made my first cheesecake a couple years ago, fully expecting it to be SO complicated that a kitchen slacker like me could never do it. I was so pleasantly surprised at how easy it was. Mine still crack sometimes... okay, a lot, but they taste delicious, so no one has complained too loudly yet!

  5. Okay, this is really random, but can you tell me if I show up as a no-reply email for you? I just switched to the Google+ profile instead of the Blogger profile, and I know it's been happening to other profiles so I just wanted to check, if you'll be so kind as to let me know :) Thanks, Lindsay!

  6. OMG Lindsay, I'm drooling all over my monitor! ;)

  7. I love chocolate & cheesecake! Sounds amazing!

    ~Amber @ Dessert Now, Dinner Later!

  8. For the love of god! Shovel this in my mouth right now--please! WOW!

  9. Cheesecake is one of my all time favorites and now you have me so hungry.

  10. I want this for breakfast right now. Send me a piece!! ;) Looks divine, Lindsay!

  11. Looks like a pretty darn good cheesecake! Very chocolatey-my kind of dessert!

  12. Oh my I think I could eat an entire cheese cake if it looked like yours!! YUUUUUMMMMMMMM! :)

  13. I'm still drooling...I'm surprise my keyboard still works! ;)


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