Cheesecake Recipes

Ghirardelli Bittersweet Chocolate Cheesecake
Serving Size: 46

mari bugar-tkms83e
1/4 cup butter
1 package oreos
2 1/2 cup sugar
43 ounce cream cheese(yes -- 43!)
5 eggs
32 ounce ghirardelli bittersweet
chocolate(not semisweet!)
20 ounce sour cream
1 tablespoon vanilla
2 tablespoon bailey's irish cream
2 tablespoon ghirardelli ground chocolate
if unavailable -- use cocoa

Cooking Directions:

CRUST: Mix in food processor. Press into 13 inch springform pan. Set
aside. CHEESECAKE: Melt chocolate in double boiler, stirring frequently.
Set aside. Beat cream cheese with hand mixer until smooth. Gradually add
sugar. Beat until smooth. Add one egg at a time, beating after each egg.
Fold in sour cream, melted chocolate, ground chocolate, vanilla and
Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F
until set, approximately 2 hours for 13". chill thoroughly. Serves 46 This
is ungodly rich. Serve in very small wedges. even heavy eaters can't eat
much at once, and I have seen a lot of this get thrown away because the
person couldn't finish. Don't substitute semi-=sweet chocolate or milk
chocolate for the bittersweet.

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