Super double-cream cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (8.5 oz.) chocolate | |
| Wafer cookies | ||
| ¼ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| Pinch of salt | ||
| 6 | tablespoons | Unsalted butter, melted |
| 3 | (8 oz.) packages cream | |
| Cheese, softened | ||
| ⅔ | cup | Sugar |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| 3 | cups | Sour cream |
| 1 | tablespoon | Fresh lemon juice |
| 1½ | tablespoon | Bourbon or dark rum |
| 1 | teaspoon | Vanilla extract |
| 2 | tablespoons | Unsalted butter, melted |
Directions
CRUST
FILLING
MAKE THE CRUST: In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan.
PREPARE THE CHEESECAKE FILLING: Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary.
Add the sour cream (see note), lemon juice, bourbon, vanilla, butter, and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door slightly open and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours. Note: If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add the reamining 2 cups of sour cream to the processor and blend.
Combine both batches in the mixing bowl and stir to blend.
"This is the epitome of cheesecakes - you won't find a creamier, tastier or better one anywhere. Don't open the door during baking if you want to keep the top from cracking. Make this cake at least a day before you want to serve it to allow the flavors to develop."