200 g Chocolate wafers finely
Crushed
75 g Butter — melted
700 g Cream cheese — at room
Temperature
200 g Granulated sugar
175 g Semisweet chocolate —
Melted and cooled
20 g White flour
3 lg Eggs
30 ml Heavy cream
10 ml Vanilla
250 ml Sour cream
10 ml Vanilla
20 g Granulated sugar
1. Preheat oven to 200 ?C . Mix chocolate wafer crumbs and butter.
Press firmly onto bottom and 5 cm up the sides of an ungreased, 25-cm
springform pan.
2. Bake the crust for 10 minutes. Remove from oven and place on
rack to cool. Reduce oven temperature to 150 ?C .
3. Using an electric mixer, beat the cream cheese in a large bowl
until it is smooth.
4. Add sugar, chocolate, and flour. Beat again, until the mixture is
well blended and fluffy.
5. Add eggs, one at a time, beating again after each egg is added.
6. Beat in the cream and vanilla.
7. Pour mixture into the cooled crust. Place on middle rack in oven
and bake for 60 to 65 minutes, until filling is set. Remove from oven
and cool on rack.
8. Blend sour cream, vanilla, and sugar together until well mixed.
Spread over top of cooled cheesecake. Chill several hours or overnight
Author’s Notes: You may have seen this on the cover of a recent
magazine when you were standing in the grocery line. It makes a very
rich, truly decadent chocolate cheesecake. A chocolate wafer is a
crisp chocolate cookie about three inches in diameter and an eigth of
an inch thick. If you can’t find them, you can substitute any kind of
dry crunchy chocolate-flavored cookie. You can make the crust and
filling in a food processor if you have one. It makes it a lot easier.
Difficulty : moderate. Precision
: measure carefully.
Yields
1 Servings