Bittersweet chocolate has a unique and rich flavor, stronger and more intense than semi-sweet or milk chocolate. This cheesecake adds a sweet, creamy component creating a glorious dessert. Pop a raspberry on each slice!

Ghirardelli's Bittersweet Chocolate Cheesecake

Ghirardelli's Bittersweet Chocolate Cheesecake
Recipe type: Cakes
Serves: 46
  • Crust:
  • 1/4 Cup butter
  • 1 package Oreos
  • Cheesecake:
  • 2 1/2 Cups sugar
  • 43 ounces cream cheese (yes, 43)
  • 5 eggs
  • 32 ounces Ghirardelli bittersweet chocolate (not semi-sweet)
  • 20 ounces sour cream
  • 1 Tablespoon vanilla
  • 2 Tablespoons Bailey's Irish Cream
  • 2 Tablespoons Ghirardelli ground chocolate if unavailable; use cocoa
  1. CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.
  2. CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth.
  3. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg.
  4. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust.
  5. Bake at 350 degrees F. until set, approximately 2 hours for 13 inches. Chill thoroughly.
This is devilishly rich.

Don't substitute semi-sweet chocolate or milk chocolate for the bittersweet.

Serve in very small wedges. even heavy eaters can’t eat much at once, and a lot of this may get thrown away because a person couldn’t finish it all.

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