The best delicious Ghirardelli Bittersweet Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ghirardelli Bittersweet Chocolate Cheesecake recipe today!
Hello my friends, this Ghirardelli Bittersweet Chocolate Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Ghirardelli Bittersweet Chocolate Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Ghirardelli Bittersweet Chocolate Cheesecake.
What Makes This Ghirardelli Bittersweet Chocolate Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ghirardelli Bittersweet Chocolate Cheesecake.
Ready to make this Ghirardelli Bittersweet Chocolate Cheesecake Recipe? Let’s do it!
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1/4 c Butter
1 pk Oreos
CHEESECAKE
2 1/2 c Sugar
43 oz Cream cheese (yes, 43!)
5 lg Eggs
32 oz Ghirardelli bitterweet
-chocolate, (not semisweet)
20 oz Sour cream
1 tb Vanilla
2 tb Bailey’s Irish Cream
2 tb Ghirardelli ground chocolate
-(if unavailable, use cocoa)
CRUST: Mix in food processor. Press into 13 inch springform pan.Set aside.
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set
aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar.
Beat until smooth. Add one egg at a time, beating after each egg. Fold in
sour cream, melted chocolate, ground chocolate, vanilla and Bailey’s. Stir
until even consistency. Pour into crust.
Bake at 350 F until set, approximately 2 hours for 13 inch. Chill
thoroughly.
Serves 24 This is ungodly rich. Serve in very small wedges. even heavy
eaters can’t eat much at once, and I have seen a lot of this get thrown
away because the person couldn’t finish. Don’t substitute semi – sweet
chocolate or milk chocolate for the bittersweet.
Yields
24 Servings
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