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German Chocolate Cheesecake

Author/Submitted by: Cheesecake Madness Cookbook
Servings: 8
Categories: Cheesecakes / Chocolate / Desserts


2  cups  Chocolate wafer cookie crumbs
2  tablespoons  Granulated sugar
4  tablespoons  Butter, softened

1 1/2  pounds  Cream cheese, softened
2  tablespoons  Cornstarch
1  cup  Sour cream
1  teaspoon  Almond extract
1  cup  Heavy cream
8  ounces  Dark semisweet baking chocolate, cut into bits
4    Eggs, separated
3/4  cup  Granulated sugar
1/8  teaspoon  Cream of tartar

1  cup  Heavy cream, whipped
1  ounce  Semisweet baking chocolate

1. Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes.

2. Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream, and almond extract until smooth. In a small saucepan, scald the heavy cream, then remove from the heat and allow to cool for about 5 minutes.

3. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture. In a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar until very thick and smooth. Add the chocolate mixture to the egg mixture and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth.

4. In a separate bowl, beat the egg whites with the cream of tartar and the remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg whites into the cheese mixture and pour the entire mixture into the chilled shell. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 300 degree oven for 1-1/2 hours. Transfer to a wire rack and allow to cool completely .

5. Topping: Prepare chocolate curls by melting the chocolate, spreading it thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with a flat knife scrape the chilled chocolate into 6 curls and cut them into 2-inch long sticks. Carefully remove the sides of the springform pan. Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve.


This is a popular choice among chocolate lovers: an extra light and creamy, dark chocolate cheesecake topped with fresh whipped cream and chocolate curls (thin cigarette rolls). Serve this cake as the hearty conclusion to an otherwise simple meal. Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM

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