Chocolate Cheesecake
Here's the cheesecake I made today, and I swear, I could not tell the diff between it and reg cheesecake.
Heat oven to 300 F. Place your pie crust in a 10" pan that will serve as a water bath.
Ingredients:
2 - 8 oz packages of cream cheese
3/4 c of granulated sugar
1 1/2 tsp vanilla extract
Equiv of 2 eggs ( some egg replacers - if using Ener-G, 2 T of Ener-G dissolved in 3/4 c of water
2 c melted chocolate chips
3/4 c of sour cream
Graham Cracker Crust, may be homemade or prepackaged
Combine cream cheese, sour cream and sugar in a mixing bowl. Beat at medium speed until fluffy. Add vanilla extract, egg replacer,and melted chocolate chips, beating well after each addition. Pour into crust. Add hot water to the 10" pan until the half the pie crust pan is half-submerged in water. The water bath will ensure smooth and uniform cooking throughout the cheesecake. Place in oven and bake for 60 minutes, or until the cake rises slightly and starts pulling from the sides. The middle will be shiny and not set. Remove from water bath and cool on wire rack. Place the cooled pan in the refrigerator overnight. DO NOT unmold or cut the cake for at least 10 hours. When serving, you may garnish with fresh strawberries, chocolate sauce, etc.
Recipe Copyright S.F. Sayood 2005
Heat oven to 300 F. Place your pie crust in a 10" pan that will serve as a water bath.
Ingredients:
2 - 8 oz packages of cream cheese
3/4 c of granulated sugar
1 1/2 tsp vanilla extract
Equiv of 2 eggs ( some egg replacers - if using Ener-G, 2 T of Ener-G dissolved in 3/4 c of water
2 c melted chocolate chips
3/4 c of sour cream
Graham Cracker Crust, may be homemade or prepackaged
Combine cream cheese, sour cream and sugar in a mixing bowl. Beat at medium speed until fluffy. Add vanilla extract, egg replacer,and melted chocolate chips, beating well after each addition. Pour into crust. Add hot water to the 10" pan until the half the pie crust pan is half-submerged in water. The water bath will ensure smooth and uniform cooking throughout the cheesecake. Place in oven and bake for 60 minutes, or until the cake rises slightly and starts pulling from the sides. The middle will be shiny and not set. Remove from water bath and cool on wire rack. Place the cooled pan in the refrigerator overnight. DO NOT unmold or cut the cake for at least 10 hours. When serving, you may garnish with fresh strawberries, chocolate sauce, etc.
Recipe Copyright S.F. Sayood 2005