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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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From the Reader's Digest Cakes book; this is one of the most decadent cheesecakes ever. Slice it thin, or it may just overwhelm you. Ingredients:
1 1/2 cups chocolate wafer crumbs or 1 1/2 cups chocolate graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons granulated sugar |
1 teaspoon ground cinnamon (china cassia if possible) |
3 (8 ounce) packages cream cheese, at room temperature |
1 1/2 cups granulated sugar |
4 large eggs, at room temperature |
1/3 cup cherry brandy |
6 ounces bittersweet chocolate, coarsely chopped (ghirardelli's is good) |
1/2 cup sour cream |
1/2 cup maraschino cherry |
Directions:
1. Preheat oven to 350.
2. Butter a 10 springform pan.
3. Crust:.
4. Mix the chocolate crumbs, sugar, cinnamon and melted butter in a bowl until completely combined.
5. Press the crust mixture on the bottom and approximately 1/3 of the way up the sides of the springform pan.
6. Filling:.
7. Beat the cream cheese and sugar with a heavy duty stand mixer at medium speed until creamy.
8. Add the eggs, one at a time, until just blended after each.
9. Add the brandy.
10. Pour the filling into the crust.
11. Bake for 50-60 minutes, or until set; you may use a waterbath, if you wish.
12. Cool the cake in the pan on a rack.
13. Topping:.
14. Melt the chocolate (use whichever method you prefer; I prefer the double boiler).
15. Set aside to cool.
16. After cooling, add the sour cream, gently folding to combine completely.
17. Loosen and remove the sides of the springform pan.
18. Spread the chocolate mixture over the top of the cake.
19. Arrange the cherries around the edge of the cake.
20. Chill for AT LEAST 6 hours.
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