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Chocolate Cheesecake
Posted by hyelp2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet chocolate, melted and cooled
Heat oven to 275º. Lightly grease springform pan, 9 × 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan.
Bake about 1 hour 15 minutes or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled. Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake.
Try this can be baked for all occasions.
For those who are diet conscious persons 416 Calories; 35g Fat (70.0% calories from fat); 7g Protein; 27g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates.
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