CHOCOLATE CHUNK CHEESECAKE



Recipe From: Bon Appetit, May 1988



CRUST:

1/4 cup unsalted butter, room temperature
1/4 cup firmly packed dark brown sugar
1 tbs. sugar
1 tbs. light corn syrup
1 egg yolk
3/4 tsp. vanilla
1/2 cup plus 2 tbs. all purpose flour
1/4 tsp. baking soda
pinch of salt
3 oz. bittersweet (not unsweetened) or semisweet chocolate, cut into
1/2-inch pieces
1/4 cup finely chopped walnuts (about 1 oz.)


FILLING:

3 8-oz. pkgs. cream cheese, room temperature
3/4 cup firmly packed light brown sugar
5 large eggs, room temperature
1/2 cup sour cream, room temperature
3 tbs. all purpose flour
1 tsp. vanilla
4 oz. bittersweet (not unsweetened) or semisweet chocolate, cut into
1/2-inch chunks


TOPPING:

1.25 cups sour cream
5 tbs. firmly packed light brown sugar
1/2 tsp. vanilla

6 oz. bittersweet (not unsweetened) or semisweet chocolate, cut into
1/2-inch pieces and well chilled

finely chopped bittersweet (not unsweetened) or semisweet chocolate


MAKE CRUST:

Using electric mixer, cream first 4 ingredients in a large bowl. Blend in
yolk and vanilla. Mix flour, baking soda and salt in a small bowl. Stir into
batter. Fold in chocolate and nuts. Cover and refrigerate 15 minutes.

Preheat oven to 350F. Butter bottom of a 9-inch springform pan. Line bottom
with parchment. Press dough onto bottom of pan. Bake until golden brown,
about 12 minutes. Transfer to a rack and cool completely. Reduce oven
temperature to 325F.


MAKE FILLING:

Using electric mixer, beat cream cheese with sugar in a large bowl until
smooth. Blend in eggs one at a time. Mix in sour cream, then flour and
vanilla. Fold in chocolate.

Spoon filling into prepared pan. Bake (325F) until cheesecake is firm around
edges but moves slightly in center when pan is shaken, about 55 minutes.
Maintain oven temperature.

MAKE TOPPING:

Just before filling is done, mix first 3 ingredients in a small bowl. Spoon
1 cup of the topping over the hot cake (refrigerate the remainder). Bake (32
5F) until topping is just set, about 8 minutes. Transfer cake to rack and
cool completely.

Gently press 6 oz. chocolate pieces atop cake. Cover and refrigerate
overnight. (Can be prepared 2 days ahead.)

FINISHING CHEESECAKE:

Run sharp knife around sides of cheesecake. Release pan sides. Transfer
cheesecake to platter. Lightly brush some of the remaining sour cream
topping around sides of cheesecake. Press finely chopped chocolate around
sides, covering completely.

"Charles Gifford" > wrote in message
ink.net...
> CHOCOLATE CHUNK CHEESECAKE
>
>
>
> Recipe From: Bon Appetit, May 1988

(snipped delectable-sounding recipe)

Thanks for the recipe, Liam. Nice to see your name on this group -
seems like it's been a long time.

=terri

"Terri Walters" > wrote in message
...
> "Charles Gifford" > wrote in message
> ink.net...
> > CHOCOLATE CHUNK CHEESECAKE
> >
> >
> >
> > Recipe From: Bon Appetit, May 1988
>
> (snipped delectable-sounding recipe)
>
> Thanks for the recipe, Liam. Nice to see your name on this group -
> seems like it's been a long time.
>
> =terri
>
>

You are welcome Terri! It has been a while since we connected! Nice to see
you too!

Charliam, still using too many !!!!s