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    Great cheesecake recipes at Recipes.it

      RECIPE TITLE "Cheesecake with Blueberry Sauce Recipe"
    Source: Outdoor Entertaining
    Courtesy of: Cooking.com

    yieldsServes 10 time--- difficultyeasy

     

      RECIPE INGREDIENTS

    For Crust:
    One 11-ounce box chocolate wafer cookies
    1/2 cup (1 stick) unsalted butter, melted

    For Filling:
    10 ounces semisweet chocolate, chopped
    20 ounces cream cheese
    2/3 cup sugar
    1 pint sour cream
    1/4 cup amaretto
    2 drops almond extract
    5 large eggs
    1/3 cup all-purpose flour

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.
      RECIPE METHOD

    FOR CRUST: Preheat oven to 325 degrees F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.

    FOR FILLING: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.

    Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.

    Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.

    Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.

    Recipe created exclusively for Cooking.com by Angela Hunter.

      Nutrition Facts
    12 servings
    Facts per Serving
    Calories: 409 Fat: 29g Carbohydrates: 29g
    Cholesterol: 139mg Sodium: 244mg Protein: 7g
    Fiber: 1g % Cal. from Fat: 64% % Cal. from Carbs: 28%

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