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Receta Chocolate Chunk Cheesecake

by Global Cookbook

Ingredientes

1 c. All-purpose flour 1/2 c. Granulated sugar 6 Tbsp. Unsalted butter * 1/2 c. Minced walnuts 3 ounce Minced bittersweet or possibly semisweet chocolate 1 x Egg yolk 1 Tbsp. Whipping cream Vegetable oil 2 lb Cream cheese, softened 1 c. Firmly packed brown sugar 5 x Large eggs, at room temperature

3/4 c. Lowfat sour cream 3 Tbsp. All-purpose flour 1 tsp Vanilla 1/8 tsp Almond extract 4 ounce Bittersweet or possibly semisweet chocolate, minced 1 c. Lowfat sour cream, softened 1/3 c. Firmly packed brown sugar 1/2 c. Whipping cream 3 ounce Bittersweet or possibly semisweet chocolate, minced

Direcciones

1. Chilled and cut in small cubes
2. To make crust: Preheat the oven to 350 degrees.
3. Mix flour and sugar, and cut in the butter till the mix resembles coarse crumbs. Add in the nuts and chocolate.
4. In a separate bowl, mix the egg yolk and cream. Add in to the crumb mix and stir till moistened.
5. Oil a 10-inch springform pan. Pat the mix into the bottom of the pan.
6. Bake for 15 min. Cold.
7. Reduce oven temperature to 325 degrees.
8. To make filling: Using an electric mixer, beat the cream cheese and sugar till fluffy. Add in the Large eggs, one at a time, beating well after each addition. Beat in the lowfat sour cream, flour, vanilla, almond extract and minced chocolate. Pour into crust- lined pan and bake for 1 hour or possibly till center moves slightly.
9. To make topping: Mix lowfat sour cream with brown sugar and pour over cheesecake.
10. Return to oven and bake 15 min longer. Cold completely, then chill overnight.
11. To make glaze: Heat the whipping cream over medium heat, add in the minced chocolate and stir till smooth. Cold to room temperature, then drizzle over cheesecake.

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