Cocoa Cheesecake Recipe - Cooking Index
Cocoa Cheesecake Recipe - Cooking Index
| 16 oz | 454g | Cream cheese - softened |
| 3/4 cup | 148g / 5.2oz | Sugar - plus... |
| 2 tablespoons | 30ml | Sugar - (divided) |
| 1/2 cup | 55g / 1.9oz | Hershey's Cocoa |
| 2 teaspoons | 10ml | Vanilla extract - divided |
| 2 | Eggs | |
| 1 cup | 237ml | Dairy sour cream |
| Graham crust - (recipe follows) | ||
| Fresh fruit - sliced |
Heat oven to 375F.
In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust.
Bake 20 minutes.
Remove from oven; cool 15 minutes. Increase oven temperature to 425F.
In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake.
Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Graham Crust: In bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch Springform pan. Variation:
Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust.
Bake and serve as directed.
Source:
the Hershey Kitchens
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