Chocolate Cheesecake.

chocolate cheesecake

Crust:

  • 9 Graham Crackers
  • 6 TBSP of butter
  • ¼ cup of sugar
  • 1 TBSP of cocoa powder
  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into dust. 
  3. Add the pulverised crumbs to a mixing bowl with the sugar and cocoa. Mix thoroughly.  
  4. Add melted butter and mix until you achieve a crumbly texture. It should ball up when whisked.
  5. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

Filling:

  • 2 8oz containers of cream cheese or tofutti
  • 1 cup of dark chocolate syrup. 
  • 4 eggs
  • 1 cup of sugar
  • 1 TBSP vanilla extract
  • 1/2 cup of 2% milk
  • 1 TBSP of flour.
  • 1 TBSP of espresso powder (optional)
  1. In a mixing bowl, food processor, or blender, mix the cream cheese, milk, syrup, and extract on low. Then a second time adding in the eggs.
  2. Add the dry ingredients and incorporate fully on low settings.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.
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