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Receta Ghirardelli Bittersweet Chocolate Cheesecake
by Global Cookbook

Ghirardelli Bittersweet Chocolate Cheesecake
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  Raciónes: 12

Ingredientes

  • 1/4 c. Butter
  • 1 pkt Oreos
  • 2 1/2 c. Sugar
  • 43 ounce Cream cheese (yes, 43!)
  • 5 lrg Large eggs
  • 32 ounce Ghirardelli bitterweet chocolate, (not semisweet)
  • 20 ounce Lowfat sour cream
  • 1 Tbsp. Vanilla
  • 2 Tbsp. Bailey's Irish Cream
  • 2 Tbsp. Ghirardelli grnd chocolate (if unavailable, use cocoa)

Direcciones

  1. CRUST: Fold in food processor. Press into 13 inch springform pan.Set aside.
  2. CHEESECAKE: Heat chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer till smooth. Gradually add in sugar.
  3. Beat till smooth. Add in one egg at a time, beating after each egg. Mix in lowfat sour cream, melted chocolate, grnd chocolate, vanilla and Bailey's. Stir till even consistency. Pour into crust.
  4. Bake at 350 F till set, approximately 2 hrs for 13 inch. Refrigeratethoroughly.
  5. Serves 24 This is ungodly rich. Serve in very small wedges. even heavy eaters cannot eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Do not substitute semi - sweet chocolate or possibly lowfat milk chocolate for the bittersweet.