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Ceri S Chocolate Cheesecake

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  Crushed chocolate cookie crumbs 1 1⁄2 Cup (24 tbs)
  Ground almonds 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Ground cinnamon 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Cream cheese 24 Ounce, softened (Three 8 Ounce Packages)
  Eggs 3
  Semi sweet chocolate squares 8 Ounce, melted (1 Package)
  Cocoa powder 2 Tablespoon
  Vanilla 1 Teaspoon
  Apricot brandy 2 Tablespoon
  Sour cream 16 Ounce (1 Container)
  All purpose flour 1⁄4 Cup (4 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs)
  Apricot 1⁄4 Cup (4 tbs)
  Whole apricots 6 (Canned Or Fresh)

1. Make crust: Combine chocolate crumbs, ground almonds, butter or margarine and cinnamon until well blended in a medium-size bowl. Press into side and bottom of a well buttered 9-inch springform pan. Chill.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.

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Ceri S Chocolate Cheesecake Recipe