Chocolate cheesecake - hue

Yield: 1 Servings

Measure Ingredient
200 grams Chocolate wafers finely
75 grams Butter -- melted
700 grams Cream cheese -- at room
200 grams Granulated sugar
175 grams Semisweet chocolate --
Melted and cooled
20 grams White flour
3 larges Eggs
30 millilitres Heavy cream
10 millilitres Vanilla
250 millilitres Sour cream
10 millilitres Vanilla
20 grams Granulated sugar

1. Preheat oven to 200øC . 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 øC .

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.

Recipe By : Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA

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