Recipe By : Dessert Show #DS3002
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 c Chocolate wafer cookie crumbs
2 tb Salted butter -- melted
Filling:
24 oz Cream cheese (3 pkg) -- softened
1/2 c White sugar
1/2 c Light brown sugar
1/2 c Sour cream
1/2 c Ricotta cheese
3 Eggs
1 1/2 c Semisweet chocolate chips --
- melted
1/2 c Espresso coffee
1 ts Vanilla extract
1 ts Almond extract
Glaze:
6 oz Semisweet chocolate chips
1/4 c Unsalted butter --
- room temperature
1/4 c Pecans -- chopped
Crust:
Preheat oven to 350°F. In food processor, add cookie crumbs and grind
into fine crumbs. Add butter and blend until smooth. Press crust into
bottom of 9" springform pan. Chill while preparing filling.
Filling:
In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown sugars and mix well. Add sour cream and ricotta
and blend well. Add eggs and beat until mixture is smooth. Add melted
chocolate, espresso, vanilla, and almond extract. Blend until mixture
is very smooth. Pour mixture into springform pan. Bake approximately
1 hour. Turn off oven and crack door about 1". Leave cake in oven for
1 hour then remove and cool to room temperature.
Glaze:
In small saucepan, melt chocolate and butter over low heat and stir
until smooth. Add pecans and stir until coated. Pour glaze over top
of cheesecake and smooth to edges. Let some run over edges if you
like. Chill until firm and cut into wedges to serve.
