Saturday, January 9, 2010

Chocolate Cheesecake

One of my favorite desserts to make is making New York style cheesecake. I love to bake them...I don't know the reason, but I can remember back in high school and college I loved to bake them for family and friends.

My husband always "joked" with me on our way to Chicago to visit friends and to go shopping, that we were going to buy this factory that was for sale and turn it into a homemade cheesecake "factory". Not really a factory but more of a location. I was just amazed at some of the preservatives that cheesecake manufacturers place into their desserts. Well as you can see we did not open that cheesecake factory, but the love of making cheesecakes continued.

This past holiday season, I made chocolate cheesecake. Oh it was so good! It just melted in our mouths...I can taste it now.

Chocolate Cheesecake
1 crumb-nut cheesecake crust or graham cracker crust
3 packages of softened cream cheese
3/4 cup of sugar
1/2 cup sour cream
2 teaspoons vanilla
3 eggs
3 tablespoons of all-purpose flour
1/4 cup cocoa powder
1/4 cup turbinado (if you prefer you can replace with equal amounts of white sugar). I think the turbinado makes it less sweet
1 tablespoons of vegetable oil
1/2 teaspoon vanilla
Chocolate chunks (can be chocolate chips, broken chocolate pieces, etc.)

Preheat oven to 450° degrees. In a large mixer bowl place the softened sour cream and 2 teaspoons vanilla. Blend/beat on medium speed until smooth. Next add flour, blend 1 tablespoon at a time and mix well. Add eggs and beat well. Now add the cocoa powder and turbinado, oil, 1/2 teaspoon vanilla and mix until well blended.

Pour the cheesecake mixture into your springform pan that has the graham cracker crust already formed within. Make sure the bottom of the pan and sides are latched on securely. Once the cheesecake mixture is in the pan, place the chocolate chunks throughout the cheesecake. Gently push the pieces within the cream cheese.

Bake at 450° degrees for 10 minutes. Without opening the oven door, lower temperature to 250° degrees and continue cooking for 30 minutes more. Without opening the oven door, turn off heat and let cheesecake sit in oven for 30 minutes.

Remove from oven and loosen sides with knife. Let cool and chill.

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