Recipe Talk

Exported from MasterCook

CHOCOLATE CHUNK CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient -- Preparation Method
----------------
Stephen Ceideburg
-----CRUST-----

1 c All-purpose flour

1/2 c Granulated sugar

6 tb Unsalted butter

1/2 c Chopped walnuts

3 oz Chopped bittersweet or

-semisweet chocolate

1 Egg yolk

1 tb Whipping cream

Vegetable oil

-----FILLING-----

2 lb Cream cheese, softened

1 c Firmly packed brown
sugar

5 Eggs, at room
temperature

3/4 c Sour cream

3 tb All-purpose flour

1 t Vanilla

1/8 ts Almond extract

4 oz Bittersweet or semisweet

-chocolate, chopped

-----TOPPING-----

1 c Sour cream, softened

1/3 c Firmly packed brown
sugar

-----GLAZE-----

1/2 c Whipping cream

3 oz Bittersweet or semisweet

-chocolate, chopped

* 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, 1/5/93.

Posted by Stephen Ceideburg