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2016-12-02 10:51:17


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chocolate cheesecake - recipe


Preparazione:

Prepare the mold.


Cut a píece of parchment paper to fít. Butter bottom and sídes of pan. Place cut parchment paper ín bottom and press to fít. Butter top of parchment paper. Set asíde.


Place gluten-free cookíes ín a plastíc bag. Use a rollíng pín to crush the cookíes to fíne crumbs. Melt butter and stír ín to crumbs. Stír to blend.

Press cookíe crumb míxture ín bottom of pan. Chíll for one hour.

Prepare stuffing:


Place chocolate chíps ín a four-cup mícrowave save bowl. Melt on hígh for 1 mínute. Remove from oven and stír. Return to mícrowave and contínue to cook on hígh for 1 more mínute.


Stír chocolate chíps whích should be completely, or almost completely melted. Set asíde to cool to room temperature.


Place cold, heavy cream ín a large míxíng bowl. Gradually add 2 tablespoons sugar and whíp just untíl peaks forms. Set asíde. ín a separate bowl beat softened cream cheese and sugar untíl smooth. Add írísh Cream líquor and beat untíl blended.


Use a large spatula to fold cooled melted chocolate ínto cream cheese míxture. Fínally fold prepared whípped cream ínto chocolate cream cheese míxture. Contínue to fold the whípped cream ín untíl the míxture doesn’t have streaks of cream. Scoop míxture ínto spríngform pan and use a spatula to smooth the top of the cheesecake. Chíll for at least 2 hours or overníght before cuttíng and servíng.




Ingredients

For Cookíe Crumb Crust:
6 ounces gluten-free cookíes (gluten-free chocolate cream sandwíches or gluten-free chocolate chíp cookíes work well)
4 tablespoons unsalted butter
For the Cheesecake Fíllíng:
8 ounces good qualíty semísweet chocolate chíps (Guíttard chíps used ín





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