Chocolate chunk cheesecake
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Chocolate chunk cheesecake
  Chocolate    Cheesecakes  
Last updated 6/12/2012 1:15:22 AM. Recipe ID 44709. Report a problem with this recipe.
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      Title: Chocolate chunk cheesecake
 Categories: Desserts
      Yield: 16 Servings
 
           Stephen Ceideburg

MMMMM---------------------------CRUST--------------------------------
      1 c  All-purpose flour
    1/2 c  Granulated sugar
      6 tb Unsalted butter *
    1/2 c  Chopped walnuts
      3 oz Chopped bittersweet or
           -semisweet chocolate
      1    Egg yolk
      1 tb Whipping cream
           Vegetable oil

MMMMM--------------------------FILLING-------------------------------
      2 lb Cream cheese, softened
      1 c  Firmly packed brown sugar
      5    Eggs, at room temperature
    3/4 c  Sour cream
      3 tb All-purpose flour
      1 ts Vanilla
    1/8 ts Almond extract
      4 oz Bittersweet or semisweet
           -chocolate, chopped

MMMMM--------------------------TOPPING-------------------------------
      1 c  Sour cream, softened
    1/3 c  Firmly packed brown sugar

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Whipping cream
      3 oz Bittersweet or semisweet
           -chocolate, chopped
 
  * chilled and cut in small cubes
  
  To make crust: Preheat the oven to 350 degrees.
  
  Mix flour and sugar, and cut in the butter until the mixture resembles
  coarse crumbs. Add the nuts and chocolate.
  
  In a separate bowl, mix the egg yolk and cream. Add to the crumb
  mixture and stir until moistened.
  
  Oil a 10-inch springform pan. Pat the mixture into the bottom of the
  pan. Bake for 15 minutes. Cool.
  
  Reduce oven temperature to 325 degrees.
  
  To make filling: Using an electric mixer, beat the cream cheese and
  sugar until fluffy. Add the eggs, one at a time, beating well after
  each addition. Beat in the sour cream, flour, vanilla, almond extract
  and chopped chocolate. Pour into crust- lined pan and bake for 1 hour
  or until center moves slightly.
  
  To make topping: Mix sour cream with brown sugar and pour over
  cheesecake. Return to oven and bake 15 minutes longer. Cool
  completely, then refrigerate overnight.
  
  To make glaze: Heat the whipping cream over medium heat, add the
  chopped chocolate and stir until smooth. Cool to room temperature,
  then drizzle over cheesecake.
  
  From Lakehouse Restaurant, Lake Oswego.
  
  From the Oregonian FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg
  




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Recipe ID 44709 (Apr 03, 2005)

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