Nancy's Best Chocolate Cheesecake
Yield
1 CakePrep
30 minCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
butter
very soft |
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| ¼ | teaspoon |
vanilla extract
|
|
| Filling | |||
| 24 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 4 | large |
eggs
lightly beaten |
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet,, null, null |
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Top | |||
| 2 | squares |
semi-sweet chocolate
null, null |
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
butter
very soft |
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 1.3 | ml |
vanilla extract
|
|
| Filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 4 | large |
eggs
lightly beaten |
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet,, null, null |
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| Top | |||
| 2 | squares |
semi-sweet chocolate
null, null |
*
|
| 3E+1 | ml |
butter
|
|
Directions
Combine dry ingredients and cut in butter until well mixed. Add egg yolk and vanilla and blend thoroughly.
Dust fingers with flour and pat dough onto bottom and about 1inch up on sides of 10 inch cheesecake pan.
Filling: Beat cream cheese in large mixer bowl until smooth and creamy. Combine dry ingredients; stir into cream cheese mixture.
Add eggs and beat just until combined (do not overbeat). Stir in the chocolate, sour cream and vanilla, mixing until combined. Pour into crust-lined pan.
Bake in 325 degrees for 60 to 70 minutes or until center appears set or cracks.
Remove from oven and cool 15 minutes. Run spatula around edge of pan to loosen cheesecake.
Cool 30 minutes more. Remove sides of pan, cover and chill at least 2 hours.
Top: Melt semisweet chocolate and butter. Drizzle in lattice design on top cheesecake.
Chill until trim sets.
