Stephen Ceideburg
-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
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
TOPPING
1 c Sour cream, softened
1/3 c Firmly packed brown sugar
-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.
Yields
16 Servings