Another cheesecake…this time with chocolate crust, chocolate filling, and chocolate topping.
Whew! For the chocolate lover in your life! ❤️
Of course you can totally leave out the topping but I would just go all out since it is just a small cheesecake.
This cheesecake recipe checks all the boxes – easy to make, creamy, rich, sweet, chocolatey…,made in your Electric Lunchbox, it’s something you can prepare any time your craving hits! The ingredients are easy to find anywhere. **Just remember to chill it for a few hours, preferably overnight.**
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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
6 Oreos, crushed
1 tablespoon melted butter
1/2 cup semi sweet chocolate chips, melted
1 (8oz) bar cream cheese
1/4 cup sugar
2 tablespoons sour cream
1 teaspoon vanilla
Pinch of salt
1/4 cup semi sweet chocolate chips
2 tablespoons heavy cream
Crust: grease the big bottom bowl of the ELB. Line bottom with a parchment paper cut to fit. Mix together crushed Oreos and butter. Press onto the bottom of the ELB bowl.
Cheesecake: Melt chocolate chips in 30 second increments in the microwave and stir until smooth. Beat cream cheese and add melted chocolate, sugar, egg, sour cream, vanilla, and salt. Beat just until combined. Pour over crust and cover with foil.
Add 120 ml water in the ELB base, cover and let steam for about an hour. Remove from lunchbox carefully and check if the edges are set but the middle is a little jiggly, but almost firm.
Cover and cool completely on a wire rack. Transfer to the refrigerator to chill at least 4 hours, ideally overnight. Run a knife along the edges, turn out the cheesecake onto a plate, then invert on the serving plate. Return to the fridge while making the topping.
Topping: Place chocolate chips in a microwave safe bowl and microwave in 30 second increments until soft and shiny. Pour cream in and stir until smooth. Pour over cold cheesecake and smooth the top. Chill about an hour more.
Dig in! 😊
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