Chocolate chunk cheesecake

16 Servings

Ingredients

QuantityIngredient
Stephen Ceideburg
1cupAll-purpose flour
½cupGranulated sugar
6tablespoonsUnsalted butter *
½cupChopped walnuts
3ouncesChopped bittersweet or semisweet chocolate
1Egg yolk
1tablespoonWhipping cream
Vegetable oil
2poundsCream cheese, softened
1cupFirmly packed brown sugar
5Eggs, at room temperature
¾cupSour cream
3tablespoonsAll-purpose flour
1teaspoonVanilla
teaspoonAlmond extract
4ouncesBittersweet or semisweet chocolate, chopped
1cupSour cream, softened
cupFirmly packed brown sugar
½cupWhipping cream
3ouncesBittersweet or semisweet chocolate, chopped

Directions

CRUST

FILLING

TOPPING

GLAZE

* 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, ⅕/93.

Posted by Stephen Ceideburg