Really really good Chocolate Cheese Cake
For the crust - use one 9 oz. package of chocolate flavored (not coated) cookies (or wafers), broken up and 6 tablespoons of melted unsalted butter. Pulse the cookies in the food processor until a fine consistancy, add the butter with the processor on low. Process until just blended - transfer and press into the bottom of a springform cake pan.
For the filling you will need 1 pounf bitterseet chocolate (chopped), 1/3 cup unsalted butter, 2 tablespoons unsweetened cocoa powder (Droste recommended), 3 eight ounce package of cream chees, 1 cup sugar, 4 large eggs, pinch of salt, 1 1/2 cups sour cream at room temperature and 2 teaspoons of pur vanilla extract.
Melt the chocolate with the butterover a double boiler, gently whicking until smooth - blend in the cocoa powder and remove from the heat. Transfer the mixture to a mixing bowl and let cool.
Beat the cream cheese and sugar with a hand mixer starting at low and increasing to medium until light and fluffy. Add the eggs one at a time beating well after each one. Add the saltand beat in the cooled chocolate mixture until just smooth. Add the sour cream and vanilla then beat until smooth.
Make sure the oven is at 350 degrees when the cake is put in. You'll need to butter the inside of a springform cake pan and tightly wrap the outside with aluminium foil to make it waterproof. You'll also need a kettle of boiling water and a roasting pan.
Pour the filling into the springform cake pan. Put the cake pan into the roasting pan and create a bain marie by adding enough water to reach halfway up the pan. Bake for about 45 minutes or until the center is almost set but still wobbly. The cheese cake will firm up when it cools down - so don't be tempted to over cook it.
Leave the cake in the roasting pan with the water for about 15 minutes. Remove from the water and let cool completely on a wire rack. Remove the foil and refrigerate, covered loosely, until chilled through - overnight.
Before serving let eh ckae atand at room temperature for about 25 minutes. Remove the springform pan and the smooth the edges of the cake with a spatula. Ground hazelnuts or toasted almods can be patted on the sides if you wish. Serve immediately or return to the fridge.
If you eat with your eyes closed there are no calories - right????
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