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Double-Chocolate Cheesecake

Double-Chocolate Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 12 lb. 4 tubs
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
butter, melted 14 oz. 1-3/4 cups
heavy cream 32 fl oz 1 qt.
bittersweet chocolate, chopped 3.5 lb. -

Directions

LET cheesecake batter stand at room temperature 1 hour.

MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chopped chocolate in bowl; stir until completely melted. Cool.

COMBINE cheesecake batter and 2.25 lb. ganache (or 9 oz. ganache for trial recipe); pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 25 min. to 1 hour 40 min. or until centers are almost set; cool completely.

HEAT remaining ganache until of spreadable consistency; pour 9.7 oz. over each cheesecake. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a dollop of whipped topping and shaved chocolate.
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