CHEESECAKE-2 - Picture-perfect chocolate cheesecake

     You may have seen this on the cover of a recent magazine
     when you were standing in the grocery line.  It makes a very
     rich, truly decadent chocolate cheesecake.

INGREDIENTS (Makes 16 servings)
     1/2 lb    chocolate wafers finely crushed.
     1/3 cup   butter, melted
     1 1/2 lb  cream cheese, at room temperature
     1 cup     granulated sugar
     6 oz      semisweet chocolate, melted and cooled
     3 Tbsp    white flour
     3         large eggs
     2 Tbsp    heavy cream
     2 tsp     vanilla
     1 cup     sour cream
     2 tsp     vanilla
     2 Tbsp    granulated sugar

          (1)  Preheat oven to 400 deg. F.  Mix chocolate wafer
               crumbs and butter.  Press firmly onto bottom and 2
               inches up the sides of an ungreased, 9-inch
               springform pan.

          (2)  Bake the crust for 10 minutes.  Remove from oven
               and place on rack to cool.  Reduce oven tempera-
               ture to 300 deg. F.

          (3)  Using an electric mixer, beat the cream cheese in
               a large bowl until it is smooth.

          (4)  Add sugar, chocolate, and flour. Beat again, until
               the mixture is well blended and fluffy.

          (5)  Add eggs, one at a time, beating again after each
               egg is added.

          (6)  Beat in the cream and vanilla.

          (7)  Pour mixture into the cooled crust.  Place on mid-
               dle rack in oven and bake for 60 to 65 minutes,
               until filling is set.  Remove from oven and cool
               on rack.

          (8)  Blend sour cream, vanilla, and sugar together
               until well mixed.  Spread over top of cooled
               cheesecake.  Chill several hours or overnight

     A chocolate wafer is a crisp chocolate cookie about three
     inches in diameter and an eigth of an inch thick. If you
     can't find them, you can substitute any kind of dry crunchy
     chocolate-flavored cookie.

     You can make the crust and filling in a food processor if
     you have one.  It makes it a lot easier.

     Difficulty: moderate.  Time: 30 minutes to prepare, 70
     minutes to cook, several hours to chill.  Precision: measure

     Jonathan Hue
     LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
     {amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff