- prep time 20 min
- total time 115 min
- serves 16
Rich-tasting, double-chocolate cheesecake with a chocolate brownie crust.
Is your cheesecake all that it’s cracked up to be? More often than not, a baked cheesecake will crack when it’s cooling. Talk about frustrating, especially when you follow instructions to the letter and still get cracks the size of the Grand Canyon! Don’t panic if your cake does the splits after it’s baked—it’ll still taste terrific. Before serving, cover the cracks with fresh raspberries or sliced strawberries and a drizzle of chocolate syrup, and no one will know the difference.
Tip: To melt chocolate, place chocolate squares in a microwave-safe bowl and microwave on medium-low power until chocolate is melted. For 6 squares, it should take about 3 minutes, depending on the strength of your microwave. Be careful not to burn chocolate! Remove bowl from microwave and stir chocolate until smooth. Cool slightly before using in recipe.
Per serving: 321 calories, 10 g total fat (5.9 g saturated fat), 11 g protein, 48 g carbohydrate, 2.7 g fibre, 65 mg cholesterol, 299 mg sodium
Photo courtesy of Nicole Drewniak.
Greta and Janet Podleski Eat, Shrink and Be Merry