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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Swirls of chocolate run throughout this cheesecake, which has a beautiful appearance. And the taste? Delectable. Ingredients:
3/4 cup all-purpose flour |
2 tablespoons sugar |
1 dash salt |
1/4 cup butter |
1 cup semi-sweet chocolate chips, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1/4 cup all-purpose flour |
2 teaspoons vanilla |
6 eggs |
1 cup sour cream |
Directions:
1. Preheat oven to 400 degrees F.
2. To prepare crust, place the flour, sugar and salt in a bowl; mix in butter using a pastry blender or a fork until mixture resembles coarse crumbs.
3. Fold in 2 tbsp of the melted chocolate (reheat on low temp if necessary, but do not scorch); reserve remaining chocolate.
4. Press crust into the bottom of an ungreased 9-inch springform pan.
5. Bake the crust in preheated oven for 10 minutes or until light brown; cool.
6. Reduce oven temp to 325.
7. To prepare filling, using electric mixer, beat cream cheese and sugar in a mixing bowl until fluffy; add the flour and vanilla, blending well.
8. Mix in eggs one at a time, using mixer on lowest setting, beating just until blended.
9. Add sour cream; mix well.
10. Put 1 3/4 cups of the filling into a separate bowl and stir in the reserved chocolate.
11. Pour half of the plain filling into the pan with the crust; dot with spoonfuls of the chocolate filling.
12. Top the rest with the remaining plain filling, then use a knife to swirl the chocolate filling around into the plain filling.
13. Bake at 325 degrees F for 60-70 minutes or until center is about set; remove from oven and cool 10 minutes before removing sides from pan.
14. Cool 2-3 hours, then refrigerate 8 hours or overnight before serving.
15. Note: a shallow pan of water on the bottom shelf rack will help keep the surface of the cake moist and help prevent cracks.
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