Black Bottom Cheesecake

Black Bottom Cheesecake

Prep:
35 mins
Cooking:
50 mins
Level:
Intermediate
Yields:
16 servings

This cheesecake is sure to be a hit whenever it is presented. Sliced fresh fruit, berries or chocolate curls made from our Semi-Sweet Chocolate Baking Bar could also be used as a finishing touch to this rich cheesecake.

Ingredients

Directions

FOR CRUST:
PREHEAT
oven to 350° F.

TOSS cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan.

BAKE for 10 minutes.

FOR CHEESECAKE:
MICROWAVE
broken white baking bars in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their shape, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.

BAKE for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.

DUST cocoa over over cheesecake before serving.

TIP:To dust the cheesecake, place cocoa in a small, fine mesh strainer and tap over the cheesecake.

Baker's Comments

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 400
  • Calories from Fat 240

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 26g 41%
  • Saturated Fat 15g 76%
  • Cholesterol 90mg 30%
  • Sodium 300mg 12%
  • Carbohydrates 37g 12%
  • Dietary Fiber 1g 3%
  • Sugars 26g
  • Protein 5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 10%

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