Chocolate Chunk Cheesecake
Yield
servingsPrep
20 minCook
110 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 6 | tablespoons |
butter
unsalted, chilled, cut in small cubes |
|
| ½ | cup |
walnuts
chopped |
|
| 3 | ounces |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | x |
vegetable oil
|
*
|
| filling | |||
| 2 | pounds |
cream cheese
softened |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 5 | large |
eggs
at room temperature |
|
| ¾ | cup |
sour cream
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
| 4 | ounces |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
| topping | |||
| 1 | cup |
sour cream
softened |
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| glaze | |||
| ½ | cup |
heavy whipping cream
|
|
| 3 | ounces |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 9E+1 | ml |
butter
unsalted, chilled, cut in small cubes |
|
| 118 | ml |
walnuts
chopped |
|
| 86.7 | ml/g |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
heavy whipping cream
|
|
| 1 | x |
vegetable oil
|
*
|
| filling | |||
| 907.2 | g |
cream cheese
softened |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 5 | large |
eggs
at room temperature |
|
| 177 | ml |
sour cream
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
| 115.6 | ml/g |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
| topping | |||
| 237 | ml |
sour cream
softened |
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| glaze | |||
| 118 | ml |
heavy whipping cream
|
|
| 86.7 | ml/g |
semi-sweet chocolate
bittersweet or semi-sweet, chopped, null, null |
|
Directions
To make crust: Preheat the oven to 350℉ (180℃).
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℉ (160℃).
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.
