How To make Ghirardelli Bittersweet Chocolate Cheesecake
How To make Ghirardelli Bittersweet Chocolate Cheesecake
x
CRUST 1/4 cup Butter 1 pkg Oreos CHEESECAKE 2 1/2 cup Sugar 43 oz Cream cheese(Yes - 43 !) 5 large Eggs 32 oz Ghirardelli bittersweet chocolate(NOT SEMISWEET!) 20 oz Sour cream 1 tablespoon Vanilla 2 tablespoon Bailey's Irish Cream 2 tablespoon Ghirardelli ground chocolate If unavailable - use cocoa CRUST: Mix in food processor. Press into 13 inch springform pan.Set aside. CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350 F until set, approximately 2 hours for 13 inch. Chill thoroughly. Serves 24 This is ungodly rich. Serve in very small wedges. even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi - sweet chocolate or milk chocolate for the bittersweet.
How To make Ghirardelli Bittersweet Chocolate Cheesecake's Videos
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Boxed Brownie Hack Recipe
The best boxed brownie hack you’ll ever get. This isn’t really a recipe but try it!! You won’t regret it
#browniehack #short #boxedbrownies
Butter Caramel Recipe #recipe #shortswithcamilla
Mini Bittersweet Chocolate Cakes
Brighten your holiday table with these gorgeous Ghirardelli Mini Bittersweet Chocolate Cakes! With rich layers of chocolate cake topped with creamy chocolate frosting made with our 60% Bittersweet Chocolate Chips – they're a show-stopping dessert for your small holiday gatherings. #GhirardelliBaking #aBiteBetter Full recipe here:
Dark Chocolate Ganache Cheesecake
Dark Chocolate Ganache Cheesecake - time prep: 35 min total: 6 hr servings total: 16 servings --
what you need 1-1/2 cups graham cracker crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) 6 oz. BAKER'S Bittersweet Chocolate 1 cup fresh raspberries make it HEAT oven to 325°F.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries. -- Dark Chocolate Ganache Cheesecake