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Dutch Chocolate Cheesecake
Ingredients
1 cup chocolate graham cracker crumbs
¼ cup butter, melted
3 x 8 ounce packages cream cheese
1¼ cups granulated sugar
1 tablespoon all-purpose flour
½ cup cocoa powder (any flavour will work)
1 x 8 ounce container sour cream
1½ teaspoon vanilla extract
3 eggs
Method
Chocolate Crumb Crust: Combine graham cracker crumbs and melted butter; press into bottom of 9 inch spring form pan.
Cheesecake: Combine cream cheese and flour. Beat well on medium speed. Add in cocoa, sour cream, sugar and vanilla extract; mix until blended. Add eggs one at a time, mixing in between each egg. Beat on low speed until blended. Pour mixture over crumb crust in spring form pan. Bake at 425 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for 40 minutes.
Remove from oven and place on cooling rack for approximately 1 hour.
Refrigerate for several hours until well chilled. Drizzle chocolate sauce (or any flavour) over the top of the cheesecake and top with strawberries, raspberries or whipped cream.
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