Cheese cake can cause major disagreements – what is “proper”. This one will probably fail all the “traditions” but it is really good and creamy so enjoy. Because it is a no-bake cake you can use the softer cream cheese spread/whipped product. (Don’t use the soft stuff in a baked cake – does not work.)
Ingredients for crust:
- 10 – 12 oz (about 3 cups once crushed) vanilla wafer crumbs (or chocolate, or graham cracker crumbs)
- 1 Tab sugar
- 6 – 7 Tab butter, melted
Ingredients for filling:
- 10 oz cream cheese room temperature
- 1 tsp vanilla
- 6 ounces semi-sweet chocolate broken into pieces (or chocolate chips: 1 c = 6 oz )
- 1 Tab butter
- 1 1/2 c powdered sugar
Ingredients for topping:
- 2 oz special dark chocolate
- 2 Tab butter
- toasted almonds
- whipped cream serving
Directions for crust:
- Place cookies in a large gallon size Ziploc bag.
- Seal all but 1 inch of the bag (so air can escape) .
- Roll with a rolling pin (or wine bottle) until the cookies are a fine crumb. You can use a food processor, if you want to clean it.
- Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Or put the sugar in the bag and mix, then the butter and mush it around a lot.
- Place on the bottom of a 9 inch spring free pan and press to compact.
- Chill crust for 1 hour before filling.
Directions for filling:
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium mixing bowl with an electric hand mixer, beat cream cheese until light and fluffy, approximately 3-4 minutes.
- Add vanilla, continue mixing.
- Place butter and semi-sweet chocolate in a microwave safe dish.
- Heat on high for 30 seconds, stir. If it is not fully melted, heat at additional 15 second increments, stirring between each.
- When fully melted and smooth, immediately combine with cream cheese mixture, mixing well.
- Add powdered sugar, fully incorporating.
- Evenly spread into the bottom of the graham cracker crust.
- Chill for an hour or so.
Directions for topping:
- Melt chocolate and butter together.
- Cool slightly
- Gently pour over the top of the cake – it doesn’t have to cover it.
- Sprinkle with toasted almonds.
- Cover and refrigerate until ready to serve.
- Serve with whipped cream .
Serves: 8
Source: I had the list of ingredients but no recipe. Had to search for directions that sort of matched the ingredients.
