Side Pannel
Chocolate Chunk Cheesecake
Chocolate Chunk Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- Stephen Ceideburg
Directions
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.
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.
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