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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 634.3
  • Total Fat: 42.4 g
  • Cholesterol: 181.8 mg
  • Sodium: 200.0 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Marriage Proposal Chocolate Cheesecake calories by ingredient
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Marriage Proposal Chocolate Cheesecake

Submitted by: IANBEYER
Marriage Proposal Chocolate Cheesecake

Introduction

Sinfully good, best enjoyed in moderation. Uses cocoa powder for purest chocolate taste, on a chocolate shortbread crust, which is vastly healthier than crushed Oreo cookies. Sinfully good, best enjoyed in moderation. Uses cocoa powder for purest chocolate taste, on a chocolate shortbread crust, which is vastly healthier than crushed Oreo cookies.
Number of Servings: 12

Ingredients

    Crust:
    1/2 cup butter (1 stick)
    1/2 cup powdered sugar
    3/4 cup flour
    1/4 cup cocoa powder
    Pinch of salt

    FIlling:
    24 oz cream cheese (3 bricks)
    1 1/2 cups sugar
    1/2 tsp vanilla extract
    4 eggs
    1 cup cocoa powder

    Ganache:
    8 oz semi-sweet baking chocolate (quality matters!)
    1 cup heavy cream


Directions

Prepare the shortbread crust:
Preheat oven to 350°F
Soften butter to room temperature
Cream the butter until it’s soft and fluffy. Beat in icing sugar.
Stir in a pinch of salt (omit if you used salted butter), cocoa powder, and flour, and mix well.
If the dough is too soft, chill in the refrigerator for 15-30 minutes. Line a springform pan with the dough, bake for 10 minutes and set it aside while you make the filling.

Preparing the Filling
Soften cream cheese. Combine with sugar and vanilla extract. Mix (at medium speed if using an electric mixer) until it’s smooth and creamy. Add eggs, one at a time, mixing well after each one.

stir in cocoa powder and blend until smooth and uniform.

Pour the filling into crust (be sure to leave enough in the bowl for licking!) and bake it for about 40 minutes above a 9″x13″ pan with 1/2″ water (this helps prevents cracking). When done (cheesecake should be reasonably firm), open the oven door and let the cheesecake cool down slowly with the oven. When the cake has cooled, chill in the refrigerator.

When the cake has cooled, prepare a ganache:
Chop or grate chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add a flavored liqueur or brandy.

Let the ganache cool a little, while still warm and fluid, pour over the cheesecake and coat it evenly.



Number of Servings: 12

Recipe submitted by SparkPeople user IANBEYER.






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