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Chocolate Chunk Cheesecake
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CRUST:
1 cup All-purpose flour
1/2 cup granulated sugar
6 tbl Unsalted butter *
1/2 cup chopped walnuts
3 oz chopped bittersweet or semisweet chocolate
1 egg yolk
1 tbl Whipping cream
Vegetable oil
FILLING:
2 lb Cream cheese, softened
1 cup firmly packed brown sugar
5 eggs, at room temperature
3/4 cup sour cream
3 tbl all-purpose flour
1 tsp vanilla
1/8 tsp almond extract
4 oz bittersweet or semisweet chocolate, chopped
TOPPING:
1 cup Sour cream, softened
1/3 cup firmly packed brown sugar
GLAZE:
1/2 cup whipping cream
3 oz bittersweet or semi-sweet chocolate, choppedchilled and cut in small cubes
To make crust: Preheat the oven to 350 degrees.
Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Add the nuts and chocolate.
In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture and stir until moistened. Oil a 10-inch springform pan. Pat the mixture into the bottom of the pan. Bake for 15 minutes. Cool. Reduce oven temperature to 325 degrees.
To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate. Pour into crust lined pan and bake for 1 hour or until the center moves slightly.
To make topping: Mix sour cream with brown sugar and pour over cheesecake. Return to oven and bake 15 minutes longer. Cool completely, then refrigerate overnight.
To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth. Cool to room temperature, then drizzle over cheesecake.
From Lakehouse Restaurant, Lake Oswego.
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