around the bottom and halfway up the sides of the
springform pan to prevent water from leaking into the
removable bottom of the pan. Place the cheesecake in a
roasting pan (or any baking dish with sides) and place
the pan in the oven. Pour hot water into the roasting
pan so that it comes halfway up the sides of the
springform pan. (Note: A water bath helps cook the
cheesecake evenly; however, the cheesecake can be
baked without it. See the note below if you choose not
to use a water bath.) Bake for 55 minutes or until the
center is almost set. Let the cheesecake cool completely
in the pan before removing the outer ring. Refrigerate
for 4 hours or overnight before serving.
- To make the chocolate sauce, place the cream,
sweetener, and chopped chocolate in a double boiler or
in a heat-safe bowl set over a pan of simmering water.
Heat on low, stirring often, just until the chocolate
melts. Remove from the heat. Stir in the vanilla. Pour
the chocolate sauce over the chilled cheesecake. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
month. Allow to thaw to room temperature before
slicing and serving.
note: If you are not using a water bath, place the
cheesecake on a lined rimmed baking sheet to catch
any overflow or leaks. When done baking, turn the
oven off and let the cake cool in the oven with the