FROSTY CHOCOLATE CHEESECAKE

The only thing better than Chocolate Cheesecake is a frozen Chocolate Cheesecake. Even in the dead of winter! I’m serious.

The rich, chocolatey filling is lightened up with whipped cream and poured over a homemade chocolate cookie crust.

Start with a clean bowl and your heavy cream. Chill the bowl if you have time (30 minutes in the freezer) and keep the cream in the refrigerator until right when you need it.

Using a standing mixer fit with the whip attachment, or an electric mixer by hand, whip the cream on low; gradually increase speed to medium.

Do not turn the mixer to high or you may over-whip the cream. When you lift the tip of the beater, the tip of the cream will curl slightly.

Ingredients

• For the crust:
• 1 (8 ounce) package Nabisco chocolate wafers crushed
• 1/4 cup sugar
• 6 tablespoons butter melted
• For the cream cheese filling:
• 1 (8 ounce) package cream cheese softened
• 3/4 cup chocolate syrup
• 1 (14 ounce) can sweetened condensed milk
• 16 ounces whipping cream
• US Customary - Metric

Instructions

1. For the crust:
2. In a medium mixing bowl, combine the crushed chocolate wafers, sugar, and butter until thoroughly mixed. Press into the bottom and sides of a springform pan, reserving 1/4 cup of the mixture for topping.
3. .................................

for full recipes please see : www.culinaryhill.com

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