Every once in a while you get an epiphany moment and you wonder how you could have ever been so stupid. I had one of those today while writing down a recipe for my no-bake chocolate cheesecake for a coworker. I have been misreading the recipe for years and putting in twice the amount of chocolate I was suppose to have.
I’ve always wondered why I ended up with about two cups extra batter at the end. Well I guess I know now.
Here is the recipe as it should be.
BUT, if you want it extra rich, I reccomend using twice as much chocolate.
DLDzioba’s Chocolate Cheesecake
2 cups (11 1/2 –ounce package) milk chocolate chips
½ cup milk
1 envelope unflavored gelatin
2 ( 8 – ounce) packages cream cheese, softened
½ cup sour cream
½ teaspoon *almond extract
½ cup whipping cream, whipped
Prepared graham cracker crust
Melt chocolate until smooth and set aside
Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute to soften. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.
In a large bowl, combine cream cheese, sour cream and melted chocolate; beat in gelatin mixture and *almond extract. Fold in whipped cream.
Pour into prepared crust. Refrigerate until firm (roughly 3 hours).
*Almond extract can be substituted with any other extract, vanilla or fruit flavors work best.