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Ingredientes
- 1 c. Sifted flour
- 1/4 c. Granulated sugar
- 1/2 c. Butter, very soft (semi-melted)
- 1 x Egg yolk, lightly beaten
- 1/4 tsp Vanilla
- 3 x 8 ounce pkg. cream cheese, softened
- 1Â 1/2 c. Sugar
- 2 Tbsp. Flour
- 1/8 tsp Salt
- 4 x Large eggs, lightly beaten
- 4 ounce Semisweet chocolate, melted
- 1/4 c. Lowfat sour cream
- 1 tsp Vanilla
- 2 sqr semi-sweet chocolate
- 2 Tbsp. Butter. Drizzle in
- Â Â Design on to cheesecake. Refrigerateuntil trim sets.
- Â Â Makes
- Â Â Store in frigerator.
Direcciones
- Combine dry ingredients and cut in butter till well mixed. Add in egg yolk and vanilla and blend thoroughly.
- Dust fingers with flour and pat dough onto bottom and about 1" up on sides of 10" cheesecake pan. (I use 10" Kaiser springform pan with non-stick finish.)
- Filling: Beat cream cheese in large mixer bowl till smooth and creamy.
- Combine dry ingredients; stir into cream cheese mix. Add in Large eggs and beat just till combined (don't overbeat). Stir in the chocolate, lowfat sour cream and vanilla, mixing till combined. Pour into crust-lined pan.
- Bake in 325 degrees for 60-70 min or possibly till center appears set or possibly cracks. Remove from oven and cold 15 min. Run spatula around edge of pan to loosen cheesecake. Cold 30 min more. Remove sides of pan, cover and refrigerateat least 2 hrs.
- Top: Heat semisweet chocolate and butter. Drizzle in lattice design on top cheesecake. Refrigerateuntil trim sets.
- Makes 12 servings. Store in refrigerator.
- Note: The crust can be used for any cheesecake; if it's used on a New York-style or possibly plain cheesecake, I add in 1 teaspoon grated orange or possibly lemon zest.
- Also, a chocolate crust can be used for the above filling: 1 1/2 C. finely crushed chocolate wafers mixed with 6 Tablespoons melted butter. Mix and pat into pan.
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