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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) Crust: 1/4 cup butter, room temperature 1/4 cup dark brown sugar 1 tbsp. sugar 1 tbsp. light corn syrup 1 large egg yolk 3/4 tsp. vanilla cheesecake 1/2 cup plus 2 tbsp. all purpose flour 1/4 tsp. baking soda 3 ounces chopped semisweet chocolate 1/4 cup finely chopped walnuts Filling: 24 ounces cream cheese, room temperature 3/4 cup brown sugar 5 large eggs 1/2 cup sour cream 3 tbsp. all purpose flour 1 tsp. vanilla extract 4 ounces chopped bittersweet chocolate Topping: 1 cup sour cream 4 tbsp. brown sugar 1/2 tsp. vanilla extract 6 ounces chopped semisweet chocolate Directions For Crust: Preheat oven to 350 degrees. Butter the bottom of a 9 inch springform pam. Line the bottom of the pan with a circle of parchment paper. Cream together butter, both sugars and light corn syrup in a large bowl. Mix in egg yolk and vanilla. Stir in flour, baking soda and salt. Fold in chocolate and walnuts. Cover and refrigerate 15 minutes. Press the crust mixture evenly into the bottom of the prepared pan. Bake crust about 12 minutes until golden. Transfer pan to a rack and cool crust completely. For Filling: Reduce oven to 325 degrees. Combine cream cheese and sugar in a large bowl and beat until smooth. Add eggs one at a time, beating after each addition. Blend in sour cream, flour and vanilla. Fold in bittersweet chocolate. Spoon the filling over the prepared crust. Bake cheesecake about 50 to 60 minutes until firm on the edges and set in the middle. Refrigerate cheesecake 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream, brown sugar and vanilla in a medium bowl. Spread the topping evenly over the the top of the cheesecake. Bake 8 minutes until topping is just set. Transfer cheesecake to a rack and cool completely. Gently press the chopped chocolate into the top of the cheesecake. Cover and refrigerate cheesecake overnight. Run a hot knife around the sides of the cheesecake. Remove pan sides and transfer cheesecake to a platter. Slice cheesecake with a hot knife and serve. Serves 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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