Directions: |
Directions: Crust
Combine the flour, sugar, salt and butter cut in mixture into course crumbs stir lightly in the melted chocolate square , put and press into 9 inch spring form pan and bake 10 minutes at 400.
Remove from oven turn up to 500°
Cheese cake
3, 8 oz packages of softened cream cheese
1 cup of sugar
1/4 cup of flour
2 teaspoons of vanilla
6 eggs
1 cup of sour cream
2 ounces of melted unsweetened chocolate*
In a large bowl at low speed blend ,cream cheese , sugar until smooth . Then blend flour and vanilla then add six eggs one at a time , add the sour cream
In a small bowl
Mix 1 1/2 cups of batter with 2 oz of unsweetened chocolate melted.
Pour half of the plain cheese mixture over the baked crust. Drizzle 1/2 of the chocolate mixture over the cheese mixture.
REPEAT layers , with a spatula cut through it to marbleize it.
Bake 12 minutes at 500
Lower heat to 200 bake 1 hour |
Personal
Notes: |
Personal
Notes: To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Do not use a knife to check doneness. Using a knife to test a cheesecake may create a crack in the top; also this method does not give an accurate test for cheesecakes made with a large amount of sour cream. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
Cool away from a draft 2 to 3 hours refrigerate at least eight hours overnight with a sharp knife run under hot water before cutting
*Original recipe called for Choco bake the pre melted unsweetened chocolate in a pouch.
Chocolate conversion: 1 packet = 1 ounce or 1 square unsweetened baking chocolate. 1 packet = 3 level tablespoons baking cocoa powder + 1 tablespoon shortening or oil.
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