Chocolate cheesecake

Ingredients :

2 225-gram blocks of cream cheese
250-ml. of sour cream
1/3 c. of white sugar
4 eggs
250 g. of white chocolate
125 g. of semi-sweet chocolate
1-3/4 c. of graham cracker crumbs
1/3 c. of butter

Bake the cheesecake :

If sour cream is not available, just pour a tablespoonful of lemon juice or mild vinegar into a cup of cream and let stand for about 15 minutes, without stirring, until the mixture curdles.

Melt the butter then stir in the graham cracker crumbs until well-blended. Transfer to the prepared baking pan and press down firmly with the back of a spoon (or your fingers) to make a smooth and tightly-packed crust. Place the crust in the freezer while you prepare the cheese mixture.

Note that a springform pan is best but a loose-bottom pan will do the trick too. My loose-bottom pans, however, are only an inch high so I decided to do what I did when I baked my first cheesecake. I lined an 8-inch round silicone baking pan with baking paper and left overhangs to form a collar by which I could pull the cake out of the pan. You can read the more detailed description of the procedure here.

Cut the chocolates into small pieces. Melt in a double boiler or in a mixing bowl placed over a pan of simmering water. Once melted, remove from the heat.

Place the cream cheese, eggs and sugar in a bowl and mix, using an electric mixer or a wire whisk, until smooth. Fold in the sour cream. Pour the melted chocolate into the mixture and fold until well-blended. Pour the mixture into the prepared crust.

Place the baking pan at the center of the larger baking pan (I used an all-stainless steel frying pan :razz:). Pour enough boiling water (the water you used to melt the chocolate should be useful) into the larger pan so that half of the smaller pan is submerged in water. Do NOT let the water drip into the cake.

Bake in a preheated 150^oC oven for 1 hour. When the baking time is up, turn off the oven and leave the cheescake there for another 15 minutes to half an hour. Then, take it out and allow to cool to room temperature. If it appears soft, don’t fret. The cheesecake is done — it just needs chilling.

To remove the cheesecake from the pan, hold on to the baking paper around it, lift carefully and transfer to a plate. Chill for several hours (four hours are enough if you’re really, really dying to dig into the chocolatey goodness) before cutting and serving.

Enjoy.

In the mood for more food?

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2. Pasta with clams in red wine sauce
3. Beef, bacon and chorizo pasta sauce
4. Yema balls
5. Bear with me… the cookbook has passed dream stage
6. “Bibingka” and “puto bumbong”
7. Sukiyaki-cut beef with Kecap Manis
8. Sayote (chayote)
9. Lamb stew
10. Chicken and spinach stir fry

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House On A Hill

Amateur baker

• (Something like) tiramisu
• Potato raisin scones
• Chocolate crinkles
• Peanut butter chocolate chip cookies
• Chocolate cheesecake
• Vanilla and mocha chiffon cupcakes
• Food for the Gods and the accidental Christmas cake
• Self-frosting peanut butter cupcakes
• Mini-custard pie with coconut cream
• Tri-level brownies

Oh, so sweet!

• Peaches and cream
• Choco-mocha-cinnamon pudding
• Mandarin Orange Royale
• Mango and jelly (jango) dessert
• Mango Royale
• Easy dessert crepes
• Chocolate coated gummy bears
• Comfort food and home cooked meals
• Mango-rum sorbet
• Mocha pudding