GE Recipes
Chocolate Cheesecake
Ingredients
Cheesecake
- 1 1/4 cups chocolate wafer crumbs
- 1/4 cup melted butter
- 6 (1 oz.) squares semisweet chocolate
- 2 (8 oz.) pkgs. softened cream cheese
- 2/3 cup sugar
- 2 eggs
- 4 teaspoons Kahlúa
- 3/4 teaspoon vanilla
- 1 cup sour cream
Chocolate Leaves
- 1/2 cup semisweet chocolate chips
- Non-poisonous, well-shaped leaves with no holes
Preparation
Cheesecake
1. In small mixing bowl, combine chocolate wafer crumbs and melted butter. Stir well. Press crumb mixture into bottom and sides of a 9" spring form pan. Chill.
2. Set oven to SPEEDBAKE > BAKEDGOODS at 350°F for 45 minutes.
3. Press START to begin preheating and see the converted speed-cooking time (25 minutes).
4. Microwave chocolate squares on HIGH for 2 to 3 minutes until melted.
5. Beat together cream cheese and sugar in mixing bowl with an electric mixer until light and fluffy. Beat in eggs, melted chocolate, Kahlúa and vanilla until smooth. Fold in sour cream. Pour mixture into crumb crust.
6. After the oven completes preheating, place the food in the oven and press START.
7. Check food when prompted. Cook until center is nearly set. Use MORE TIME for additional cooking time if required.
8. Turn oven off and let cheesecake stand in oven 30 minutes with oven door ajar. Remove and cool on wire rack.
9. Cover and chill at least 8 hours.
10. Garnish with chocolate leaves.
Chocolate Leaves
1. Microwave semisweet chocolate chips on HIGH for 1/2 to 1 minute until melted.
2. Brush chocolate on leaves. Chill until set.
3. Carefully peel leaf away from chocolate.
Alternate Convection Cooking Directions
- Preheat oven in Convection Bake to 350°F (*325°F).
- Convection Bake for 30 to 40 minutes or until center is nearly set.
*Note: When using the Alternate Convection Cooking Directions, enter this temperature if your oven does not reduce the oven convection temperature automatically by 25°F in the display.