This recipe for chocolate cheesecake came from my sister in law - 30 years ago. It's a baked cheesecake recipe. (Unlike my Amaretto Mousse Cheesecake which is a no-bake and is slightly more like an American type cheesecake with a hit of Italian flavor.)
My sister-in-law was cooking one of her first sit down dinners. (You know how that is, after you get out of college and want to play "grown up".) I can still remember the weather that day, the conversation - and how fantastic this was! I was kinda surprised, not that I doubted her cooking skills. But when someone says they are making a cheesecake, there's the American-fake-type, and then there's the old-school real stuff. And this was it! The old-school real stuff!
I think two KEY things make this stand out:
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* 3/4 cup of flour ( you can swap this out for chocolate wafer cookies - cut back on the butter accordingly though)
* 2 Tbs of sugar
* 1/4 tsp salt
* 1/4 cup butter
* 4 - 8 oz pkg cream cheese
* 2 tsp vanilla
* 6 eggs
* 2 cups sour cream
* 1 cup of sugar
* 1/4 cup of flour
* 6 squares of semi-sweet chocolate
* Preheat oven to 400 degrees
* Cut butter and dry ingredients till coarse crumbs
* Press into bottom 10" spring form pan
* Bake 10 minutes
* Preheat oven to 500 degrees (really)
* Blend cream cheese and sugar
* Beat in flour and vanilla
* Add eggs one at a time
* Stir in melted chocolate
* Add sour cream and blend
* Bake 12 minutes at 500 degrees
* Decrease heat to 200 degrees - do not open the oven door!
* Bake for 60 minutes at 200 degrees - again - don't open the door!
* Cool 2-3 hours
* Refridgerate at least 8 hours
* Leave in the pan until you are ready to serve
* Give yourself at least of time from start to finish. I like to let my pie cool off on the counter for quite a bit of time before I put it in the fridge.
The 500 degrees warms the ingredients - and then the 200 slow cooks the cake - so it's evenly cooked. But absolutely do NOT open the door. You need that drastic-heat-up the ingredient time. And then 200 isn't very hot. So if you open the door - you are losing that slow cook temperature.
You can do one if you want. Won't hurt the recipe at all. I wanted my sister in laws exact recipe for chocolate cheesecake - and this was how she did it. Feel free to use the graham cracker crust if you want.
Don't know if it's "necessary" - but it gives a great not-too-sickening-sweet taste! So many commercialized cheese cakes are overkill on the sugar.
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