Chocolate Fudge Cheesecake

Batter

60g dark chocolate
100g chopped, roasted pecan nuts
110g butter
225g sugar
2 eggs
65g flour
0.5 teaspoon vanilla extract
85g finely chopped dark chocolate

Cream cheese filling

400g cream cheese
200g sugar
4 eggs
1 teaspoons vanilla extract

Sprinkle the pecan nuts on the bottom of a greased and floured springform pan.

Mix butter and sugar well. Add the eggs one at a time.

Melt the chocolate and add to the mixture.

Mix in the flour and vanilla and stir in the chopped chocolate last.

Pour mixture into pan.

Mix cream cheese and sugar well. Add the eggs one at a time. Stir in the vanilla.

Pour into the pan on top of the batter mixture.

Bake at 165C for 1 hour and 20 minutes. Let it cool completely.

Put chocolate glaze on top and place in refrigerator for 8 hours.

Chocolate Glaze

170g dark chocolate
0.6dl whipping cream

Melt the chocolate slowly in the cream and whisk until mixture is smooth.

One Comment

  1. Jørn says:

    Yummi!

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