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Cheesecakes With an Attitude Chocolate Cheesecake
Crust:
1 1/2 C. almond meal
1/4 C. cocoa powder
1/4 C. flour
3/4 C. sugar
2 T. unsalted butter, cut into pieces
1 egg
1 t. vanilla extract
Filling:
24 oz. (three 8 oz. packages) cream cheese, softened
3/4 C. sugar
5 t. cornstarch
3/4 C. sour cream
1 t. vanilla extract
4 eggs
1 egg yolk
12 oz. semisweet or milk chocolate chips; or use 6 oz. of each, melted and
cooled
Preheat the oven to 350�F.
Remove the bottom of a 9-inch springform pan and place it upside down back into
the pan.
In a medium bowl combine all the crust ingredients, cutting in the butter as if
you were making a pie crust. Press the crust mixture into the bottom of the pan.
Bake 15 to 20 minutes or until it is golden brown. Remove it from the oven and
cool it on a wire rack.
Meanwhile, in a large bowl combine the cream cheese, sugar and cornstarch. Add
the sour cream and beat until smooth. Add the vanilla and the eggs and egg yolk,
one at a time, being careful not to over-beat. Slowly add the melted chocolate.
Pour the mixture into the cooled crust.
Bake 15 minutes at 350�F. Reduce the oven temperature to 225�F. and continue
baking about 1 hour and 10 minutes, or until the center no longer looks wet or
shiny. Turn off the oven and remove the cake. Run a knife around the inside edge
of the pan. Place the cheesecake back into the oven and let it set until cool,
about 2 hours. Remove it from the pan and refrigerate overnight before serving.
Makes one 9-inch cheesecake, 16 generous servings.
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