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-CRUST-
1 c Sifted flour
1/4 c Granulated sugar
1/2 c Butter; very soft
; (semi-melted)
1 Egg yolk; lightly beaten
1/4 ts Vanilla
FILLING
3 8 oz pkg. cream cheese;
-softened
1 1/2 c Sugar
2 tb Flour
1/8 ts Salt
4 Eggs; lightly beaten
4 oz Semisweet chocolate; melted
1/4 c Sour cream
1 ts Vanilla
–TOP–
2 Squares semi-sweet chocolate
2 tb Butter. Drizzle in
Design on to cheesecake.
-Chill till trim
; sets. Makes
Store in frigerator.
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 1″ up on sides
of 10″ cheesecake pan. (I use 10″ Kaiser springform pan with non-stick
finish.)
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 60-70 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 till trim sets. Makes 12 servings. Store in refrigerator.
Note: The crust can be used for any cheesecake; if it’s used on a New
York-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest.
Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely
crushed chocolate wafers mixed with 6 T. melted butter. Mix and pat into
pan.
Yields
1 servings
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