this is a very fudgy cheesecake and I am told it is good in a vanilla crust, but have only tried it in a chocolate crust.
1 1/4 cups vanilla wafer crumbs (~30 cookies or chocolate cookies)
1 Tablespoon sugar
6 Tablespoons (3/4 stick ) unsalted butter, melted
1/2 cup chopped walnites or pecans
12 ounces semi sweet chocolate chips
1/2 cup hot very strong brewed coffee
1 pound cream cheese, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, at room temperature
1. preheat the oven to 350F
2. for the crust, place he wafer crumbs, sugar, butter and nuts in a small bowl and toss them together with a fork. press the mixture over the bottom of a 9 inch spring form pan and bake for 10 minutes. remove it from the oven and cool.
3. reduce th oven heat to 300F and place a roasting pan or baking dish filled with hot water on the bottom rack of the oven to create moisture.
4. for the cake filling, melt the chocolate in the coffe in the top of a double boiler placed over simmering water.
5. cream the cheese, sugar, vanilla, and salt in a medium-size mixing bowl with an electric mixer on medium speed until light and flyffy, about 2 minutes. stop the mixer once or twice to scrape the bowl with a rubber spatula.
6. add the eggs and beat the mixture on medium-high speed for 30 seconds. scrape the bowl and beat on medium speed 30 seconds longer
7. add the chocolate mixture to the egg mixture and beat on mdium speed for 15 seconds. scrape the bowland then mix until the batter is smooth and uniform in color, about 10 more seconds.
8. pour the filling over the crust and bake the cake on the cetner oven rack until it is set and a tester inserted in the center comes out clean, about 1 hour 25 minutes.
9. allow the cake to cool completely on a wire rack, then refrigerate overnight.
the cake might sink and/or crack, have some whip cream on hand to top it with . this will hide the imprefections.Posted by karine on March 17, 2003 | TrackBack