Cream cheese is made from cow's milk. Regular cream cheese contains a minimum of
33% milk fat, but can sometimes have as much as 73%. Most commercial products
have a stabilizer added to it called gum arabic.
Most recipes have been tested using Philadelphia brand cream cheese.
Never use softened cream cheese when making cheesecakes, it has been aerated.
Chocolate Truffle Cheesecake
1 1/2 C. crushed chocolate sandwich cookies (about 18 cookies
such as Oreos)
2 T. butter, melted
3 (8 oz.) packages cream cheese, softened
1 C. sugar
1 t. vanilla
8 squares semi-sweet chocolate, melted slightly and cooled
1/4 C. hazelnut liqueur (optional)
For Crust: Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Bake in preheated 325-degree oven 10 minutes.
For Filling: Mix cream cheese, sugar and vanilla with electric mixer on medium
speed until well blended. Blend in melted chocolate and liqueur. Add eggs,
mixing on low speed just until blended. Pour over crust.
Bake in preheated 325°F. oven 55 to 60 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight.
Makes 12 servings.
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