Cheesecake by definition is rich and decadent. So we knew that if we were going to make a special cheesecake just for Christmas, it would need to be even richer and even more decadent.
So we started with an amazingly indulgent cheesecake base -- a mere 32 ounces of cream cheese blended with a cup of sugar and six eggs -- then spiked it not only with vanilla bean, but also chopped bittersweet chocolate. But this is not standard chocolate cheesecake. In our recipe, the chocolate remains a distinct, deliciously toothsome confetti strewn throughout the cheesecake.
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For that seasonal red and green we have come to expect from our Christmas treats, we top the finished cake with warm red currant jam and chopped pistachios. The result is as delicious as it is beautiful.