Yield: 1 servings
|6 ounces||(1 c) semi-sweet chocolate|
|2 tablespoons||Plus 1 c sugar|
|3 \N||8-oz pkgs cream cheese|
|1 cup||Dairy sour cream|
|6 \N||Eggs, separated|
Melt chocolate morsels in top of double boiler over hot water. Combine ¾ c flour, 2 T sugar and salt. Cut in butter until particles are fine. Stir in 2 T chocolate. Press into bottom of nine-inch spring-form pan. Bake 400x for ten minutes.* Soften cream cheese with 1 c sugar in mixing bowl. Blend in ¼ c flour and vanilla. Add egg yolks; beat well.** Blend in sour cream. Beat egg whites until soft peaks form. Fold into cheese mixture very thoroughly. Combine remaining chocolate with 1¾ c cheese mixture. Pour half of plain mixture over baked crust. Top with spoonfuls of half of chocolate mixture. Cover with remaining plain mixture, then with chocolate mixture. Cut through batter with spatula to marble. Place in 400x oven. Immediately set at 300x. Bake one hour. Turn off oven; let remain in closed oven one hour. Cool away from drafts two to three hours. Chill at least eight hours before serving. To cut, use wet hot sharp knife.
*For use with self-rising flour, omit salt. Bake crust eight minutes.
**For a firmer cheesecake, add 6 whole eggs, one at a time, beating well after each. Omit beaten egg whites.
from Pillsbury's 100 New Bake-Off Recipes, 1965 From: Michael Loo Date: 09-18-95 From: Gail Shipp Date: 03 Feb 96