Recipe - Chocolate Chunk Cheesecake

Stephen Ceideburg

CRUST
1 cup Allpurpose flour
One half cup Granulated sugar
6 tablespoon Unsalted butter *
One half cup Chopped walnuts
3 ounce Chopped bittersweet or
semisweet chocolate
1 Egg yolk
1 tablespoon Whipping cream
Vegetable oil

FILLING
2 pound Cream cheese, softened
1 cup Firmly packed brown sugar
5 Eggs, at room temperature
Three fourths cup Sour cream
3 tablespoon Allpurpose flour
1 teaspoon Vanilla
1/8 teaspoon Almond extract
4 ounce Bittersweet or semisweet
chocolate, chopped

TOPPING
1 cup Sour cream, softened
1/3 cup Firmly packed brown sugar

GLAZE
One half cup Whipping cream
3 ounce 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 10inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini