| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Chocolate Swirl Cheesecake |
To save time, simply skip the topping.
Ingredients
Crust
28 chocolate cookie wafers [about 27 cookies]
2 1/2 ounces husked toasted hazelnuts [about 1/2 cup]
2 tablespoons sugar
1/4 cup [1/2 stick] unsalted butter, melted
Filling
6-ounces semisweet chocolate chips
2 8-ounce package cream cheese, at room temperature
1 cup sugar
4 large eggs, at room temperature
1/2 cup sour cream
2 1/2 teaspoons pure vanilla extract
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon grated lemon peel
Topping
1 8-ounce package cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup sour cream
2 tablespoons Frangelico or Cognac
1 1/4 teaspoons pure vanilla extract
Method
For the crust:
Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch
springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and
process until well blended. Press crumb mixture into bottom and 1 inch up sides of
pan.
For the filling:
Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly.
Remove from heat. Using electric mixer, beat cream cheese in large bowl until light
and fluffy.
Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add
sour cream and remaining 3 ingredients and beat until just blended. Pour half of
batter into medium bowl. Add melted chocolate to batter in medium bowl and mix
well. Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with
plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2
tablespoons chocolate batter over.
Bake until tester inserted in center comes out clean, about 1 hour [Cake may crack.
To prevent it from cracking, bake the cake in a water bath]. Cool completely on
rack. Cover with plastic and refrigerate overnight. [Can be prepared 2 days ahead].
For the topping:
Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla
in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip, or
scoop into a gallon zipper-style bag and snip the corner off. Pipe decorative border
around edge of cake. Chill.
Ingredients
Crust
28 chocolate cookie wafers [about 27 cookies]
2 1/2 ounces husked toasted hazelnuts [about 1/2 cup]
2 tablespoons sugar
1/4 cup [1/2 stick] unsalted butter, melted
Filling
6-ounces semisweet chocolate chips
2 8-ounce package cream cheese, at room temperature
1 cup sugar
4 large eggs, at room temperature
1/2 cup sour cream
2 1/2 teaspoons pure vanilla extract
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon grated lemon peel
Topping
1 8-ounce package cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup sour cream
2 tablespoons Frangelico or Cognac
1 1/4 teaspoons pure vanilla extract
Method
For the crust:
Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch
springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and
process until well blended. Press crumb mixture into bottom and 1 inch up sides of
pan.
For the filling:
Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly.
Remove from heat. Using electric mixer, beat cream cheese in large bowl until light
and fluffy.
Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add
sour cream and remaining 3 ingredients and beat until just blended. Pour half of
batter into medium bowl. Add melted chocolate to batter in medium bowl and mix
well. Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with
plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2
tablespoons chocolate batter over.
Bake until tester inserted in center comes out clean, about 1 hour [Cake may crack.
To prevent it from cracking, bake the cake in a water bath]. Cool completely on
rack. Cover with plastic and refrigerate overnight. [Can be prepared 2 days ahead].
For the topping:
Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla
in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip, or
scoop into a gallon zipper-style bag and snip the corner off. Pipe decorative border
around edge of cake. Chill.