NO-BAKE CHOCOLATE CHEESECAKE

Cheesecake is a very emotional issue. Did you know that?

Apparently, if you put the word “no-bake” next to “cheesecake,” you better watch your back if you find yourself in a dark alley somewhere.

Even in a well-lit kitchen, you may not be safe.

I happen to be very nondiscriminatory when it comes to cheesecake (I’m not afraid).

With or without eggs, baked or not baked, crust or crustless, cheesecake deserves to have variations. And advocates.

And so, no-bake cheesecake can live in my world.

The one point that I happen to be very particular about, though, is that it has to taste fabulous, baked or not.

INGREDIENTS:
CRUST:

• 7 ounces (about 2 cups) chocolate graham cracker crumbs
• 1 tablespoon granulated sugar
• 7 tablespoons butter, melted

CHEESECAKE:

• 3 packages (8 ounces each) cream cheese, softened to room temperature
• 1 1/2 cups (6 ounces) powdered sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)

DIRECTIONS:

FOR THE CRUST,

1. combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

FOR THE FILLING,

1. in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
2. ......................................

for full recipes please see : www.melskitchencafe.com

Share this post