This is without a doubt my favorite cheesecake recipe. Alot
of cheesecake recipes can be complicated or in the case of say a
French Cheesecake need to be baked in a water bath. This recipe
is not only easy, but really is the only one you need. You can
easily modify it to make just about any type of cheesecake you
want. For example if you want to make a regular cheesecake you
can change the crust ingredent to graham crackers and leave out
the chocolate. If you want an Amerato cheesesake just substitute
the vanilla extract with almond extract.
1/2 cup chocolate wafers crumbs
tablespoon softened butter or margarine
24 ounces cream
1 cup sugar
1 1/2 teaspoons vanilla
2- 1 ounce squares semi-sweet chocolate,
In a small bowl combine the wafer crumbs and
butter. Lightly grease the bottom of a 9in. springform pan,
press the wafer crumbs mixture evenly over the bottom of pan and
set aside. Preheat oven to 300 degrees.
Put in the large
bowl of your electric mixer the cream cheese, sugar, and
extract, mix at medium speed till mixture is smooth, scraping
bowl, and beaters as necessary. Mix till no lumps remain. Add
eggs one at a time, mixing well after each egg. Set aside 1 cup
of the mixture and pour the rest into the springform pan. Fold
the melted chocolate into the cup of mixture you set aside,
incorparating completly. Spoon chocolate mix into pan and using
a knife cut through batter in a spiral motion creating the
Bake for 50 to 55 minutes or until mixture
is just set and firm. Remove from oven and set on a wire cooling
rack till cool. Chill for 2 hours.
6 ounces semi-sweet chocolate
1/2 cup sour cream
Melt chocolate, add sour cream and salt, remove from
heat and using a wooden spoon beat until smooth and spreadable.
Using a small spatula lossen cake from springform pan and place
on serving plate. Spread topping evenly over top and sides of
Chill cake for about 4 hours, and serve.
To melt chocolate use a double boiler. If you don't
have a double boiler you can use a pot and metal mixing bowl.
Add water to pot and put on stove, heat water till steam is
formed. Put chocolate in mixing bowl and set on the pot of
steaming water. Stir often with a rubber spatula till chocoate
About the Author:
Thom Meyer has a degree in Culinary Arts and is a retired Chef
de Grand Manger la Patissier and still a passionate cook and
gardner. You can find more of his recipes and cooking ideas at