It would have been beautiful plain, but I saw an idea on Hungry Happenings where she decorated her cheesecake with colored cheesecake. (You should really check it out, hers is more intricate than mine!) Red hearts seemed about my artistic skill level, so the idea was born.
I pulled a little bit of cheesecake batter out before I added the chocolate and died it red. Then all I had to do was pipe it on top of the chocolate cheesecake before I baked it. It all levels out as it bakes!
This cheesecake is really chocolaty and has just the right amount of sweet. The chocolate batter has a whole bag of melted chocolate chips.
I added a little buttercream outline, because why not?! It may not be the Mona Lisa, but it was certainly a tasty little addition to our celebration.
Donna's Chocolate Cheesecake
1 package chocolate sandwich cookies
1/2 stick butter, melted
1 can sweetened condensed milk
2 tsp vanilla
3 8 oz packages cream cheese, softened
12 oz bag chocolate chips
- Crush the cookies. Mix with the melted butter and press into the bottom of your springform pan.
- In a mixer, cream the cream cheese. Mix in eggs, condensed milk, and vanilla until completely smooth. (If you'd like to do cheesecake art, this would be the time to remove some batter. I took out 3/4 cup and died it red)
- Melt chocolate chips and mix into cheesecake batter.
- Pour into springform pan. Thump it on the counter a couple of times to get out any air bubbles.
- Add died batter if any.
- Bake at 300 until the middle is just set (about an hour)
- Allow to cool for an hour or two at room temperature, then move to the refrigerator for at least another couple of hours.
- Decorate with buttercream if desired.