Best Chocolate Lace Cheesecake Recipes

CHOCOLATE LACE CHEESECAKE

Steps:

• 1. Heat oven to 325. Butter 9 inch spring from pan. In large bowl, blend chocolate wafer crumbs, finely chopped nuts, and melted butter or margarine. Press into bottom and up sides of prepared pan. Refrigerate
• 2. In large bowl, beat cram cheese and 2/3 cup of sugar til smooth. Add eggs one at a time, beating well after each addition. Add melted chocolate chips. Beat well. Add whipping cream, 2 Tbsp. margarine and 1 tsp. vanilla; beat til smooth. Pour into prepared crust. Bake at 325 for 65 to 80 minutes or til center is set. Center of cheesecake will be soft. to minimize cracking, place shallow pan half full of water on lower oven rack during baking. Cool in pan 5 minutes. Carefully remove sides of pan. Cool Completely
• 3. In small bowl, mix sour cream, 1 1/2 tsp. vanilla and 1 tsp. sugar; stir til smooth. Spread over cooled cheesecake. Drizzle with 1/2 oz. melted chocolate in lace pattern. Refrigerate several hours or overnight before serving. Garnish as desired. Serves 16

CHOCOLATE LACE CHEESECAKE

Steps:

• Heat oven to 325°. Butter 9" springform pan. In large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan; refrigerate. In large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time beating just until blended. Add melted chocolate chips and instant coffee; beat until well blended. Add whipping cream, butter and vanilla; beat until smooth. Pour into prepared crust. Bake for 65 to 80 minutes or until center is set. Center of cheesecake will be soft. Cool in pan 5 minutes; carefully remove sides of pan. Cool completely. In small bowl, combine sour cream, vanilla and sugar. Stir until smooth. Spread over cooled cheesecake. Refrigerate several hours or overnight before serving.

CHOCOLATE LACE CHEESECAKE

Steps:

• Heat oven to 325 degrees.
• Butter 9-inch springform pan.
• In large bowl, blend crust ingredients- wafer crumbs, almonds and melted and 1/4 cup melted butter.
• Press into bottom and up sides of pan.
• Refrigerate.
• In large bowl, beat cream cheese and sugar until smooth.
• Add eggs,one at a time, beating well after each addition.
• Add melted chocolate chips and beat well.
• Add whipping cream, 2 tablespoons of butter and 1 teaspoon of vanilla; beat until smooth.
• Pour into prepared crust.
• Bake at 325 degrees for 55 to 65 minutes or until edges are set.
• Centre of cheesecake will be soft.
• (Place shallow pan half full of water on lower oven rack to prevent cracking.) Cool in pan 5 minutes, then carefully remove sides of pan and cool completely.
• In small bowl, combine sour cream, 1 1/2 teaspoons vanilla and 1 teaspoon sugar.
• Stir until smooth.
• Spread over cooled cheesecake.
• Melt unsweetened chocolate and drizzle over top in lace pattern.
• Refrigerate for several hours or overnight before serving.
• Garnish with fresh mint and raspberries or raspberry coulis.