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A rich and creamy chocolate cheesecake on a rustic wooden table, featuring a velvety smooth chocolate filling on a dark chocolate cookie crust, topped with glossy chocolate ganache. The top is decorated with chocolate shavings and a dusting of cocoa powder. A slice is cut to reveal the dense, indulgent layers inside, with scattered chocolate pieces and cocoa powder adding to the homemade charm. Soft natural lighting enhances the deep, luxurious chocolate tones.

Chocolate Cheesecake

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Ingrediënten

  • CHOCOLATE CRUMB CRUST recipe below
  • ¼ cup butter or margarine
  • ½ cup HERSHEY'S Cocoa
  • 3 packages cream cheese softened (8 oz. each)
  • 1 can sweetened condensed milk not evaporated milk (14 oz.)
  • 4 eggs
  • 1 tablespoon vanilla extract

Instructies

  • Prepare CHOCOLATE CRUMB CRUST.
  • Heat oven to 300°F.
  • Place butter in medium microwave-safe bowl.
  • Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
  • Beat cream cheese in large bowl.
  • Add cocoa mixture; beat well.
  • Gradually beat in sweetened condensed milk until smooth.
  • Add eggs and vanilla; beat well.
  • Pour batter into prepared pan.
  • Bake 1 hour and 5 minutes or until set. (Center will be soft.)
  • Remove pan from oven to wire rack; loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • To serve, garnish as desired.
  • Cover; refrigerate leftover cheesecake.
  • Garnish as desired.

Notes / Tips / Wine Advice:

CHOCOLATE CRUMB CRUST:

Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
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Recipe Category Cake
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