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Velvet Chocolate Cheesecake

by Monique

Prep Time: 30 min.Bake Time: 40 min. plus cooling Chill Time: 4 hrs.

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This recipe contains no meat or fish and should be Baked. It is categorized in Baking.

2 pc Eggs ( Original base amount: 2 pc, Original Measure: PIECE )
38 pc Oreo Cookies, divided ( Original base amount: 38 pc, Original Measure: PIECE )
150 ml Butter or margarine, melted ( Original base amount: 150 ml, Original Measure: FLUID )
150 ml Semisweet chocolate, divided ( Original base amount: 150 ml, Original Measure: FLUID )
240 ml Cream cheese, softened ( Original base amount: 240 ml, Original Measure: FLUID )
180 ml Sugar, divided ( Original base amount: 180 ml, Original Measure: FLUID )
360 ml Sour cream, divided ( Original base amount: 360 ml, Original Measure: FLUID )
30 ml Vanilla extract ( Original base amount: 30 ml, Original Measure: FLUID )

12 metric

Originally meant for 12 people change

Measures are in Metric change

  1. Fineley crush 24 cookies; mix crushed cookies and butter in bowl. Press firmly on bottom of 9-inch springform pan. Stand remaining 14 cookies around edge of pan, pressing firmly into crumb mixture. Set aside.

  2. Melt 120ml chocolate in small saucepan over low heat; set aside.

  3. Beat cream cheese and 120ml sugar with electric mixer at medium speed until creamy. Beat in 120ml sour cream, eggs and vanilla until smooth. Blend in melted chocolate. Pour into prepared crust.

  4. Bake at 325°F for 35 to 40 minutes or until cheesecake is slightly puffed and center is set. Blend remaining 240ml sour cream and 60ml sugar; spread over cheesecake. Bake 5 minutes more. Cool to room temperature.

  5. Melt remaining 30ml chocolate; drizzle over cheesecake. Refrigerate at least 4 hours. Garnish with raspberries, mint and chocolate curls. Makes 12 to 14 servings.

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